The Best Cooking Secrets Real Chefs Learn In Culinary School

If you could go to culinary school, would you do it?

I now teach culinary school. One thing we're not able to teach is how to handle the stress of a busy kitchen. I've seen students drop out from minimal stress in school. This is unfortunately why so many kitchen workers turn to drugs and alcohol.

I went to the Grandma Roberts School of Cooking. Basically, I grew up watching my grandmother cook and learned most of my skill from her.  I'm no Master Chef, but I'm a good cook.

Culinary arts schools are great for beginners. They really get you on the right track to mastering the basics and give you all the tools you need to be a fantastic cook/chef. But nothing compares to the experience you gain growing up in a multi racial kitchen. My dad was middle eastern and my mom is Italian and the experience I learned growing up not only helped me excel in culinary arts school but showed me how I was wasting my time and money learning shit I already knew...

You should go to culinary school if you want to learn the foundations of cooking, how and why things are done. You get out of school what you put into it. When I was in culinary school, there were some people that just wanted the degree and didn't pay much attention in class (don't be the person). If you just want to cook then you don't need culinary school. You should definitely work in a real commercial kitchen while you're in school though

Love how they feature Gordon Ramsay throughout this video! He is an awesome chef!

I have been working at a restaurant since I was 14 years ago, I started work at a professional restaurant in New York 7 years ago. A chef is all about the passion.

This a great video, I have always chopped the my ingredients small when it comes to onions, bell peppers when sauteing. I like to cook and have my church family over. I have picked up great cooking tips.

You learn the basics, how to work the equipment and safety. After your 2 years it gets cooler but all the great chefs did their own thing. Thats why they are great.

YouTube is the best culinary school and it's for free

This is all common knowledge that can be learned on the internet. Plus the one obvious misnomer: noone is a chef just because they go to culinary school. A chef is just the boss in the kitchen and any chef worth his weight will admit that 99.9% of everything valuable learned is through working, not in school.

I cook at home and ever since I’ve learned to follow recipes then food has tasted better

I find many culinary school grads want to be the chef right away .

I really appreciate this its very informative also I've learned all of these, basic " need to knows" in the field and not in culinary school

Never throw out the onion skins and trimmings, garlic skins, meat scraps, carrot tops, celery ends and so forth... it’s all great for making stock. Even roast chicken bones ( as long as they haven’t been chewed on first make great broth. Also keep your fat offcuts and render them, except possibly lamb because it’s very strong. We keep jars of dripping, fat from roasts and braises, use them for the next roast... I grew up eating dripping on toast as a late evening snack. Spread like butter and and sprinkled with a little salt... heavenly. Fat is not bad for you... trans-fat that has been processed is. We need to educate that fat is flavour and better than carbohydrates. Any processed food has something inherently bad in it for you................

Great work mate

Attended CIA Hyde Park late 70s - 1st thing hammered into our heads/ego; no one graduates a 'chef'. Skills & techniques learned were to be considered as the launching point, not the culmination. Where, and how a student took culinary arts forward was up to the individual, not the attainment of the degree. Many aspects play into subsequent fame of the few that achieve industry recognition and international acclaim, not the least of which is true study and mastery re fundamentals and ability to transfer same in changing tastes & customer preferences.

I'm definitely still learning!!!! Learning the difference between, Searing, Sauteed, Smoking, Carmelized, Deep Fried, Steaming, when to cook at Low temperature or Hot temperature? What Spices go with what Meats? I'm all ears..

What you hear in the video it’s real we as a chef learn everything in step by step and it’s real

Rodney Dangerfield🎯😊✌"Nailed it"