[Sca-cooks] Thinking about cooking courses/schools

[Marcha Daffin]

One comment...If you are just a good cook then I can't even boil water!

On the subject of schools, I can't remember where you live  (something to do 
with burying my husband tomorrow) but here in San Antonio we have a couple 
Culinary Schools that come to mind. One is at St. Philips college (yes, 
college) that is proportedly nationally acclaimed and there is a new school 
at the old Pearl Brewery.

Those are just two that I can think of off hand.  I believe there is 
something in Dallas and in Austin also.

Good luck in your quest.

Bertha


----- Original Message ----- 
From: "Michael Gunter" <dookgunthar at hotmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, May 09, 2010 5:42 PM
Subject: [Sca-cooks] Thinking about cooking courses/schools


>
> I've been thinking of trying to find some culinary programs in my
>
> area. I'm a good cook with a very wide and deep knowledge of
>
> food preparation and management. I've worked in restaurants,
>
> been a featured chef at farmer's markets, taught classes,
>
> catered, researched and hosted tons of SCA feasts and buffets.
>
> But I feel there is still so much to learn and I'd like to have a better
>
> grounding in the basics. I need to gain the knowledge and skills
>
> only a good program and instructor can provide. I watch shows
>
> where professionally trained chefs can create sauces and dishes
>
> from off the top of their head where I'd have to go searching
>
> for recipes.
>
>
>
> The problem is that cooking schools are notoriously expensive
>
> and the local colleges don't have a particulary good culinary
>
> program.
>
>
>
> My lady wants me to go to school for anything just so I can keep
>
> my brain active and supports me learning more cookery. Now I
>
> need to figure out just what to do. Especially if I can find some
>
> kind of accreditation program.
>
>
>
> Any ideas on where I should go?
>
>
>
> Gunthar
>
> Never too old or experienced to learn new things.
>
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