Hi there! I've been reading lots of blogs and talk posts etc about culinary school and how most chefs don't really care if you go or not, they just want to know if you cook. I was wondering if the same thing applied to pastry school. Thanks!
I'm teaching a friend how to cook before she leaves for college. We've had a few disagreements on how this should be done. She wants to get a cookbook like 'the joy of cooking' and just follow the recipes. I have thought that it might be better to take things like boxed meals and change them up such as hamburger helper and adding crushed tomatoes. I was thinking that this way would be easier because she won't have access to a large storage area for all the basics etc. Thanks!
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