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<p><img src="http://detailshere.xhln.science/photopic22" alt="9549dbf862c447863ff8b30265d6eb44" width="560" height="112" /></p>
<p><span style="color: #666666;"><strong><span style="font-family: georgia, palatino; font-size: medium;">Is Cooking Your Passion? You Should Pursue Culinary School!</span></strong></span></p>
<p><span style="font-family: georgia, palatino; font-size: small;">If you love cooking, culinary school is the best place to learn many of the things you need to know.</span></p>
<p><span style="font-family: georgia, palatino; font-size: small;"> It will put you well on your way to become a chef.</span></p>
<p><a href="http://detailshere.xhln.science/acttoday"><span style="font-family: georgia, palatino; font-size: small;">Visit here to view Ads for Culinary School.</span></a></p>
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<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px;">Here are the top ten things I learned in culinary school. Some of these things are easily teachable (like quartering a chicken), while other things like reading recipe simply require a good teacher or time in the kitchen.</p>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px;">1. How to read a recipe.<br />Learning how to read a recipe is arguably the most important thing you can learn as a new cook. It's not about just reading directions and gathering ingredients. Chef always asked us to write out the recipe in our own words in class so that we would have a better understanding of what was needed. As you read a recipe, he said, you should start miming how the recipe will work in your own way.<br />Remember: recipes are just guidelines, it is not necessarily the way you have to make something.</p>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px;">2. Confidence in the kitchen.<br />This was the reason I wanted to come to culinary school. In the beginning I took so many notes and always had my binder full of recipes out in class. At the end I simply watched the chef make things and knew that I could do what he was doing without writing everything down.<br />This confidence comes from two things: Speed and patience. We worked under an incredibly tight schedule, so there wasn't a lot of time to question yourself (a push that I needed). I also learned that some things simply need time to cook, and pushing the ingredients around in the pan isn't going to help. Let it be.</p>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px;">3. How to quarter and truss a chicken.<br />We worked with a lot of meat and fish in culinary school, but the most essential thing we learned was how to quarter and truss a chicken. I didn't find it easy, but with continued practice I'm starting to get the hang of it.</p>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px;">4. The importance of a good paring knife.<br />Everyone always talks about how important a good chef's knife is, but a good paring knife is also really essential in any kitchen. Until culinary school, I'm embarrassed to say, I didn't even own a paring knife. We used it in class all the time to cut and peel vegetables, trim out ugly spots on potatoes, and do any small work that a chef's knife simply couldn't.</p>
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<br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Visit here to stop Culinary School.Ads.<a href="http://detailshere.xhln.science/cease">
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