Messing around in my kitchen trying to create boiling isles themed snacks for halloween...and I give you all my best creation ---- the BLOODCAKE!!!! (The blood is a simple edible form of fake blood that has a slight chocolate taste...)
https://preview.redd.it/gs34oj1b5vv71.jpg?width=960&format=pjpg&auto=webp&s=deb6bea9bfabe8a479043cb219d8b54f84cb5ba7
I’ve done retail for years, in desperate need for a career change.
I recently applied to both schools and I got accepted to JWU …..I just wanted to hear person’s opinions on both schools before I make a decision. :)
big up, Istanbul Kebabs
Hello I am a US Citizen who was attending Niagara Falls Culinary Institute before the pandemic basically screwed over culinary students and I decided to take time off until my school is fully in person again (as that’s pretty critical to actually learning in our field). In the meantime I’ve wanted to do a 3 month program at the Italian Culinary Institute for awhile and think this spring would be the perfect time. I’ve been accepted and now I need to take out a loan to pay for it. I am having an extremely hard time as my school is not on FAFSA or the private student loans’ lists of approved foreign schools. I haven’t had a steady job since I was laid off at the beginning of the pandemic and just started working somewhere new and I have a credit score of about 670, so not terrible. I’m not sure if I will be able to secure a co-signer but this is a really great opportunity for my career so I am willing to pay a high interest rate if it gets me the loan I need, which is about 27,500. If anyone has any advice or experience with this I would super appreciate it!
Hey all,
I'm looking at using my GI bill again (already did one bachelors with it). And I was looking to use it at Institute of Culinary Education in Los Angeles. Do you guys (or any of you who have done a culinary program like this) still get MHA with this type of program? It would be 4 days a week, evenings 6-10pm.
But since there aren't credits and hours, how would MHA be calculated? Do you still get 100% or does it get adjusted since it's a single class?
Tried googling a bit and couldn't really find information on this. Gonna' give the school and the VA a call tomorrow though.
Humanities Research Institute is pleased to co-sponsor a series of programs on music improvisation featuring New England-based guitarist Joe Morris, widely recognized as one of the most original and important improvising artists of our time. Morris will offer a lecture and performance on Wednesday, October 6, and a workshop on Friday, October 8, 2021. Presented by Nick Rudd Music Experience & Improvisers Exchange.
OCTOBER 6 | 4:00 p.m.
"Properties of Free Music" at Spurlock Museum (more info: https://bit.ly/3CRoRNx)
7:30 p.m.
Performance: Joe Morris & Tomeka Reid Duo | Larry Ochs & Don Robinson Duo at Levis Faculty Center (more info: https://bit.ly/3EKm62f)
OCTOBER 8 | 3:00–5:00 p.m.
Improvisers Exchange Workshop with Joe Morris at Krannert Center for the Performing Arts, Orchestra Rehearsal Room (more info: https://bit.ly/3ELkTHJ)
View all events: https://fb.me/e/37D8yd7vW
Hi, I am currently a rising high school senior who is passionate about cooking and the culinary industry. For the past couple of months, I have been doing research into culinary colleges to find what my best fit would be. While researching the Culinary Institute of America I watched a lot of videos made by current and former students and the majority of them said that overall it was a good school but also the class was intense and cutthroat and that most of the professors are incredibly strict and mean. Many said that the school was filled with a lot of pretentious and snobby people who along with the professors made their time there very stressful and anxious. I am very hesitant to join a school like that for those reasons along with the expensive tuition fee so I was wondering if anyone knows if the information I have heard from the students is accurate and if overall it is worth it to attend this school and if not what other culinary school in New Jersey should I attend? Also if anyone knows any good scholarship I could begin to apply for that could alleviate the tuition(roughly $45,000 a year) Thank you very much!!!
The Professional Chef is the main textbook/cookbook for all culinary arts students at the CIA. It has detailed pictures and instructions for all kinds of basic to advanced technique, tried and true recipes from chefs who teach them everyday, a glossary of cooking terms, all kinds of conversion charts, I could go on and on. When I went to the CIA we used this book constantly. This book is the cookbook for new cooks to reference and read about why things are done certain ways in order to get the building blocks of cooking.
I have recently discovered a passion for cooking and would like to study cheffing professionally. Can you please recommend any good institutions that you have been at or heard good things about?
