#culinary school

[marinolta]

"Old Diamondsides" Sculpture (2015) by John F. Sendelbach, The Culinary Institute of America, Hyde Park, New York

[alysculinarychaos]

I love that a majority of college is bullshitting your way through projects. It's great practice for real life.

[de-lyc-ful]

Can’t wait to start pastry school in literally a week as someone with ARFID, surely this will go exceptionally well and I will not die inside every tasting. (Sarcasm)

In all seriousness I am very excited to start pastry school I am just absolutely terrified of tastings. I want to bake, I’m excited to bake, I’m excited for a lot of things! I’m just also terrified my classmates and instructors will look down on me because of the whole ARFID thing. Like I get this is not a normal thing to have in the industry I am going into and it will very likely actively hurt my development for a while, but I still want to be a chef. I want to create.

[xaviers-a-freak]

My application for house-husband. I made lamb wellington with fingerling potatoes, red pepper relish, and pomegranate demi glace.

[schaeflundszn]

Never known love this true.

lemme present to you my future new fic about my favorite niche French show aka ‘Ici Tout Commence’ or ‘This is where it all begins’, this pairing is a crack ship that bloomed once again in my mind because i’ve restarted the show again, and these two could’ve been something in my opinion so i’m giving them what they deserve 😋

so meet my beloved Axel Armand-Teyssier and his boybestfriend Ethan Cardone who used to be rivals, before they both made it to the Institute Auguste Armand.

[charstiel]

we had to make a concasse in class the other day and my genuine reaction was like

[frnkieroismydaddy]

I fucking abhor canapes

[smoreboi]

the fact that I’m in culinary school. And there’s a dude like azul in one of my classes. And he drives me fucking insane. And now I just read a whole vignette about Azul in a culinary setting. And it drove me fucking insane. Like dude, it ain’t that deep! Food is about love and throwing stuff into a pan until it smells good and tastes incredible, and it’s about standing at a kitchen aid mixer for an hour and a half only making fettuccine and then another hour only making ravioli. The extra little touches ain’t for the average consumer, they won’t notice! it’s for our own selfish pride and we like it like that. Stfu you prick.