My education at the Culinary Institute of America (Year One)

[edfurlong]

I liked toucans. It was funny to CIA students faces when they played bumfighting videos. [img]/images/graemlins/frown.gif[/img]

[CardSharpCook]

wow, that's a bit surprising! I never even went to Toucan's - left that to the 18/19 year olds with fakes. Went to hobnobbins a couple of times. But both of those seemed to be institutions destined to continue.

[CardSharpCook]

***,

It is common for restaurants to care about OT for the cooks. However, if you advance in this carreer to become a head chef, you are in danger of working 70+ hours a week. Salaried cooking positions can overwork you, but if you're getting wages, you'll rarely get over 40 hours provided that your restaurant follows labor laws. My roommate out here in vegas had a job where he was paid $500 off the books per week, but worked about 60 hours per week.

[CardSharpCook]

Chimp,

I've worked with a half dozen CCA grads - all fine cooks and fine people.

[ElSapo]

Interesting post, thanks for making it. I'm currently in the culinary program at the Arts Institute of Washington, so it's interesting to see how the two programs stack up. Mostly, they don't.

You're exactly right about how hard some of these students work. Others are incredibly lazy. It's not unlike the staff of any restaurant.

[edfurlong]

STILL WAITING TO FIND OUT WHAT I MISSED OUT ON FOR AN EXTRA 20K SIR!

[AllinDan]

very interesting posts so far CSC

[dknightx]

CSC, are you still planning on writing about year 2?

[Fast Food Knight]

Awesome post.

What pizzeria did you work at in Atlanta?

[Toro]

I used to enjoy watching the TV show they had but haven't seen it recently. Are they still filming these?