David knows best because he's been there. But...
There are two junior colleges I am aware of in California that have
chef prep schools and restaurants. One of the schools is Delta
Community College in Stockton [I took some computer courses at Delta
and ate in the restaurant whenever my schedule jibed]. At least one of
its graduates, David Smith, opened a fantastic restaurant in Stockton.
Maybe the best rack of lamb I ever had.
The other school is in, I believe, Columbia. Up in the Sierra
foothills. The school has not only a restaurant, but an inn. It also
has an exemption from the state's alcohol server legal requirement that
says waitpersons PC for waiter] must be 21 to serve wine. Teens can
serve wine in this school's restaurant.
I had one of the best five or ten meals of my life there. Even as I was
having a major marital discombobulation with wife number two, the beef
Wellington was fantastic. [She thought so, too, incidentally.]
On Thursday, May 20, 2004, at 02:14 PM, David Franzman wrote:
Melody, the restaurant business is another one of those of the haves
have nots. If you have noticed the cost of going to lunch has changed
little in 20 years or so and wages have remained pretty stagnant as
The quickest way to the top of the food chain is through one of the
(and very expensive) schools such as the Cordon Bleu in NY or the
Culinary Academy in SF. I'm sure you have some in the Midwest but
the cream of the crop. The students do the assigned work for the
amount of time, a year and a half I believe, and then do years
behind top chefs in the field. Hopefully if the pupil is creative and
willing to work 10-12 hours a day six days a week they will make a
themselves and then break loose and be offered a restaurant that they
then be top dog.
27.0 N, 82.4 W
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