| I don’t plan to work as a chef, but I would love to cook like one. Is it necessary to go to culinary school?

I don’t plan to work as a chef, but I would love to cook like one. Is it necessary to go to culinary school?

carfrk425 asked:


I like to cook a lot, and I am not really all that bad. However, I am not a chef and I cannot cook like one either… but i would love to know how to cook like gourmet chef (especially French and Italian disciplines) and maybe make desserts/pastries (french usually) too… Is it necessary or recommended to go to Culinary school? I honestly do not mind the $ for the culinary school, but I know it is a huge commitment and everyone at school takes it very seriously…
If I don’t have to, then what are the way I can train myself to cook like one?

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Comments

4 Responses to “I don’t plan to work as a chef, but I would love to cook like one. Is it necessary to go to culinary school?”

  1. Jenna H on April 29th, 2009 6:34 am

    lots of community colleges have cooking programs and you could also check out what is offered in your community. a lot of communities have drop-in cooking classes that range in skill level.

  2. orangedreamer920 on May 2nd, 2009 12:11 am

    If you’re interested in French cooking, try Julia Child’s cookbook.
    You can also learn a lot from watching the Food Network.
    Also, about.com is amazing:

  3. Betty on May 2nd, 2009 10:59 pm

    If you go to culinary school, they will train you to work in a restaurant. The students who graduate just know the basics. Like any career, cooking takes school + experience to become a good chef. Also, chefs need to know more than just cooking skills. They run a business. I doubt if menu cost analysis classes are going to do you any good.

    I suggest taking community cooking classes. Some community colleges and cookware stores offer them. Also, books, DVD’s and the Food Network are other good resources.

  4. JGinCowtown on May 5th, 2009 8:06 am

    If money’s not that much of a prob go to private schools of one to four weeks, Tuscany, Paris, Saigon…theyre wonderful. Otherwise buy a copy of J. Pepin’s “La Technique” 1976(ish) and “The New Larousse Gastronomique”. Those two books alone could fuel a true food lovers development.
    Great good luck!