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

[NhlNut]

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One thing I didn't get: who got the food besides the other students? There must have been a surplus; there's more cooking than eating. You mentioned "selling" the food, but I gathered that meant to the other classes. Is it also sold to restaurants/outsiders?
-Sam

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There are several restaurants on the campus.

[edfurlong]

Also, there is a ton of waste, but they do a really good job of making sure most of the food gets eaten considering the circumstances.

[El Diablo]

CSC,

I've read a ton of books about this stuff and still really, really enjoyed your post. Eagerly looking forward to more.

[CardSharpCook]

Wildz,

30 hours per week in classes. During my first year, I did hold a 20-30 hour part time job as a waiter. I'm currently just playing the poker. At my last cooking job, they cared greatly about OT, so I'd put in 38-43 hours a week.

[water fowl]

What a good post Cardsharp. I took a year off of college somewhat knowing I wasn't going back and am very interested in the CIA at hyde park. I'll think of some questions for you.

[CardSharpCook]

Sam,

"Selling" is a culinary term for finding someone to consume a dish OR to send a dish out into the restaurant.

Chef: How's that Salmon dish, Brendan?
Brendan: Sell it.
Line guy #2: No you can't sell it yet, the Steak that goes with it needs another minute.

People who eat out of the production kitchens:
1. Students in non-production classes including all students in the Bachelors portion of the program (40-month program compared to the 21-month Associate's program. The extra 19 months are spent in academic classrooms essentially taking general distribution type classes)
2. Administrators, custodial, etc.
3. Bakers.

At the end of the program each student will cook in 3 of the 4 on campus restaurants open to the public.

There is a good deal of waste, but like Ed says, they do a damn fine job of using most of the food.

[CardSharpCook]

Denials are mostly for insufficient real world cooking experience or not meeting academic standards.

Total tuition was $44k I believe. Another $4k for housing.

Ron, there are sections of OFAC that I have highlighted in five different colors. I DON'T have more than 1 highlighter on me at any given time.

[CardSharpCook]

If I were to have stayed on for the Bachelor's Program, I would have had to take a language class. As is, I merely learned culinary terms that only have a french name. However, I found out the hard way that there used to be a class called Culinary French. I say the hard way because during my "practical" - a year end solo test to confirm we are ready for the field - the Chef asked me something like What is a Bouillibase? I answered incorrectly whereupon he informed me of the former course. Sadly, I could have arrived at the correct answer if I had reasoned through it a different way.

[CardSharpCook]

Ed, apparently we were there at the same time as I started in Oct 2002.

[samjjones]

CSC - fantastic post. Anxiously looking forward to part 2.