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06-03-2006, 11:44 AM
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Orchid Board
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Join Date: May 2005
Zone: 6b
Location: Ontario, Canada
Posts: 2,517
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heheh... Dave, you have no idea, but I was thinking about making a Cuisine board for tips and recipe exchanges... Don't tempt me, as I really want to make one  I just love cooking and good food... that's why I am routinely 30 lbs over my ideal weight :P hehe Off to play some squash, or is that cook some squash ?  |
06-03-2006, 11:59 AM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,894
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Hi Heather
I am an instructor of Culinary Arts at the Northern Alberta Institute of Technology (NAIT). Been cooking my entire life and getting paid for it 27 yrs!
I work in the School of Hospitality, visit us...
http://www.nait.ca/schoolofhospitality/index.htm
The Culinary Archives & Museum at Johnson & Wales University - interesting place, I will check it out. |
06-04-2006, 02:33 AM
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Member
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Join Date: May 2006
Posts: 93
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I was going to enroll in Culinary School this year as a career change, but decided it was more of an expense than I could handle. I have looked at a ton of programs, but haven't found the right one yet. My wife is finishing her bachelors/masters, and then I will be figuring out what I am going to do. Should make for a pretty interesting mid-life crisis. |
06-04-2006, 03:32 PM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,894
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I've seen students in the Culinary and Apprenticeship courses that range in age from 18 to 56 yrs of age. Makes for an interesting class dynamic!
Neo, where were you looking to go? I am always interested to hear about other colleges.
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06-04-2006, 04:37 PM
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Member
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Join Date: May 2006
Posts: 93
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I was invested very heavy emotionally in the Le Cordon Bleu program at Scottsdale Culinary Institute. I was thinking of going for my Bachelors, but the cost was unbearable even with financial aid. Then I started looking at the associates program at The Art Institute of Phoenix and the certificate program at the Culinary Academy of Phoenix. But by then I was resigned to wait another year before I enrolled to make sure it was something I truly wanted. I have also looked at baking and pastry programs all over the U.S.
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06-04-2006, 07:33 PM
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Orchid Board
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Join Date: May 2005
Zone: 6b
Location: Ontario, Canada
Posts: 2,517
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We should perhaps put a link in the glossary to this thread... Dave do we have a definition for ""THREAD HIJACKING" yet ???  |
06-04-2006, 07:48 PM
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Member
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Join Date: May 2006
Posts: 93
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It's not my fault the thread was hijacked. I mentioned food, and the people cried out.
Ok, so maybe it is my fault. |
06-04-2006, 11:44 PM
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OB Admin
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Join Date: Jun 2005
Zone: 3a
Location: Edmonton, Alberta. Canada
Posts: 2,894
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The Cuisine Board here we come......
Come on Marty it's just a little grub talk, no need to get your Spätzle in a knot! Don't curdle your Crème anglaise! 
Sorry, no Thread Hijack....but I did add Peloric and Stoma today! Just have to tidy them up and then release then to the adoring public.
Food is so wonderful and easy to talk about. Wait a minute, I bet that's what Connoisseur's Corner is for....duh!
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06-05-2006, 06:38 AM
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Orchid Board
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Join Date: May 2005
Zone: 6b
Location: Ontario, Canada
Posts: 2,517
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No worries, I am notorious for hijacking my own threads no curdling up here...never My creme remains very fraiche at all times. |
06-05-2006, 06:45 AM
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Senior Member
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Join Date: Mar 2006
Age: 52
Posts: 212
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I'm still waiting for my martini? Where's the service around here? |
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