[Sca-cooks] Thinking about cooking courses/schools

[t.d.decker at att.net]

If you're willing to go out of area, check with the CIA.  While they take anyone with the appropriate recommendations and work history, The Institute was set up to serve the educational needs of vets and you have served.

I'd talk more, but we're in Milwaukee at ICG Costume Con with limited internet access.  Margaret just took the Novice Class Best In Show for Workmanship on an 1803 gown, spenser and bonnet.

Bear
-------------- Original message from Michael Gunter <dookgunthar at hotmail.com>: -------------- 


> 
> 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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