25 FAQ's on Culinary and Pastry School

Since my post on How to Choose the Right Culinary School, I have been compiling questions I received from readers who are interested in either attending school or simply want to know more about it. Of course, the answers to these questions are solely my personal experience but maybe they will provide additional insight or spark others to ask the same questions of students and the schools they are researching.

FAQ on NWCAV  

Q. How many students were in your class and how did you find the class size?

A. There were 12 students in my pastry term and 21 in my culinary term. I found both classes to be a comfortable size to work in. Class size did not conflict with opportunities for one-on-one assistance with the instructors. They were involved and made themselves readily available to assist you.

Q. What is the average age of the students?

A. There were students of all ages. Our pastry class was generally a younger group (ages 20-35ish). Our culinary class ranged from early 20's to late-40's. I enjoyed the broad range of backgrounds, which brought a lot of interesting discussions to the table.

Q. Does NWCAV have proper and an ample supply of equipment? Are 3 ovens in the pastry kitchen enough for all of the pastry students?

A. Most definitely. Both the culinary and pastry kitchens are very well equipped. There wasn't ever an issue of not being able to complete a task due to the lack of equipment. Three ovens were plenty in the pastry kitchen. Communication between students is key when placing items in the oven for baking. Communicating the needs of the oven is an important lesson to learn and prepares you for the realities of the industry. Quite often, we are told, culinary and pastry chefs in professional kitchens need to share the ovens.

Q. Do you feel the program was long enough?

A. The programs were long enough in the sense that each technique was well taught and covered in depth. However, the curriculums are intense and do go by very quickly. I wish they would have lasted longer for the simple fact that both were so enjoyable.

Q. Do you think the program was well priced for the education you received?

A. Hands down, these programs are incredibly well priced for the extensive training you receive. Personal attention from all instructors is given and they sincerely stay involved with you throughout. You aren't just another number to them. Aside from all of the culinary and pastry skills you will obtain, it is an incredible personal growth and self-discovery experience.

FAQ on Homework/Exams

Q. As part of your homework every night, did you practice what you learned during the day at school?

A. I tried to practice what I could throughout the week and on the weekends but to repeat every recipe every day wasn't possible for me. I would be 500 lbs. by now, if I would have! Again, the program was very intense and to repeat each recipe, every day, would have been a tremendous amount of work. I found it useful to go over my notes from the day and go over the required reading every night, which would take up a good chunk of time. However, at NWCAV, the pastry kitchen opens at 8:00am and they encourage you to repeat a recipe you feel you didn't quite grasp before class starts at 9:00am.

I did practice more culinary techniques than pastry because I enjoyed cooking dinner every night and you have to eat, whereas baking pastries every day can get a little tricky to consume (that is where neighbors and friends are able to help out).

Q. On average, how many hours of reading and other homework did you do?

A. For me, because I learn best by writing notes as I read text, I would spend between 1-2 hours each night on homework.

Q. Are you required to give presentations during the program? If so, what does that consist of and why do you have to do this?

A. Yes. Topics are usually picked out of a hat. A 20-minute presentation is required and will be graded. At NWCAV you are able to choose any medium to deliver your content (PowerPoint, video, charts, diagrams, etc.). A one-page summary of the key points is required to hand out to your fellow classmates. Speaking in front of people is nerve-racking for many. I was very nervous but I researched my topics well enough so I felt comfortable relaying them to others (listen to my podcast on coffee). The program exposes you to the likely event you will have to speak in front of your colleagues in the industry during food events and/or meetings. Chefs often have to attend functions and give speeches and so any practice is useful.

Q. You took many pictures during your courses and I see on your blog you recorded your presentations. How did you record them and did you find that useful?

A. I highly recommend taking a digital camera to class. I like visual learning so I found it to be extremely useful to take pictures of the steps in pastry so I could refresh my memory later. I also recorded lectures on my MP3 and found that to be a useful tool to review content from the day.

Q. Do you have to memorize every recipe?

A. No. Techniques and a general understanding of the main elements of a certain recipe are vital. We are also taught that in the industry, Standardized Recipes are used which enable workers to produce the exact recipe every time, which also controls cost and waste. You do have to know the basics, concepts, and working methods. Just a few examples from the very long list: what is mirepoix; how do you prepare different stocks and sauces; what are the working methods of a baguette, croissant, or confit; list the differences between Bavarian and mousse, what are the functions of sugar?

Q. How are the exams structured?

A. There are two types of exams at NWCAV: a practical exam and a theory exam. During the practical exams we were required to make certain items. On certain personal projects we were given more creative flexibility. Theory exams consisted of definitions, conversions, explaining techniques, the main elements of a recipe, and being able to describe working methods.

Q. Do you feel the program covered enough techniques and did you find your textbooks useful?

A. In both culinary and pastry, I was amazed at the amount of techniques that were covered. Both programs are extremely well planned out. I found both textbooks to have good basic information about ingredients and their functions, and cooking/baking methods. If students discovered discrepancies in the techniques that were described in the text versus the techniques we used in class, these differences were discussed.

Q. I like working by myself. Did you ever get to work by yourself? Why are programs structured so you have to work in teams? 

A. Only during practical exams you work on your own. You always work with a partner unless there is an odd-numbered class of students (a different student would work by themselves each week but this was only in pastry). You soon realize that one person alone cannot do the amount of work required in a professional kitchen. Everyone has to work together to get the job done and you need each other to be a success. You learn how to work with people and different styles.

Q. Did you get to create your own desserts in pastry and dishes in culinary?

A. During some exams and on certain days of the program we could create the dishes and pastries/cakes/desserts we wanted. The program focuses on the fundamentals and instilling the fact that you have to master the basics first before trying to add a lot of personal flair.

Q. Can students handle a job while attending school?

A. Personally, I chose not to work while attending classes. Some students are able to manage it but it can be very overwhelming and exhausting with the amount of work involved in the program. You are investing the time and money to learn so try to take full advantage of that. Of course, it is a personal choice.

FAQ on Supplies

Q. What kind of shoes would you recommend buying?

A. I was able to find shoes by Dankso that fit my foot well. Unfortunately, I wasn't able to find my size until the end of the program but they are very sturdy, comfortable, and gave my back the support it needs for standing all day.

Q. How do you keep track of your tools when everyone else has the same items?

A. An engraver can be used at the school to carve your initials onto your items. It is really important to wash and dry your own tools and return them to your toolbox so they don't walk off on you by accident. It is also good to mark the tags on your towels, hats, aprons, pats, etc., with a permanent marker. It was a running joke in culinary that someone must have collected the bulk of the towels by the end of the course!

FAQ - Miscellaneous

Q. How often do you use a knife in the pastry kitchen? Do I have to have any knife skills before going into the program?

A. Knives aren't used every day in the pastry kitchen but knife skills are a definite asset. For example, peeling fruits the proper way to avoid waste and keep them looking like they held their natural shape is important. You also need to be able to cut cake layers evenly and pieces equally. Instructors will definitely assist you if you have few skills. Knife skills are a daily part of the program in culinary.

Q. Do you get a lunch break and do you get to eat what you make?

A. In culinary, we took breaks to eat the courses we had prepared throughout the day. In pastry, a 30-minute lunch break is given and you are required to bring your own lunch. There is a microwave available to reheat food. You are always encouraged to taste everything as you go along to be able to develop a sense for flavors, textures, and doneness.

Q. How did you find standing for so many hours?

A. At first, it was a little hard to get used to but once you are immersed in the program, you rarely notice you are standing for that long. We were seated during the a.m. lectures. Standing during school hours and standing in the industry are two different things, with the latter being much more intense. Make sure you have good shoes!

Q. What do you wish you would have known on day 1?

A. If I were to do the courses over again, personally, I wouldn't worry so much about the future and what I would wind up doing in the industry. A lot of us came from backgrounds where we had worked in another profession for a long time. It is a big change and it is gutsy to go back to school and make the decision to try out something different. I shouldn't have been so wrapped up in what I would do after the program. I should have just enjoyed being a student.

Q. What would you have done differently?

A. Although I participated in some catering events and did observations at a few establishments through the school, I would have involved myself in more of them during the program. They give you a clearer understanding of what the responsibilities are in different food-related positions. Prior to going to school, I would have made more of an effort to shadow all sorts of jobs in the industry to have a heads up on what is out there.

FAQ on My Future

Q. Are you going to do a practicum?

A. After a lot of consideration, I decided that I will not set up a 3-month practicum through the school. I did arrange a short-term practicum on my own and will take on various jobs in the industry. It boils down to personal choice and the path that each student ultimately wants to follow. I will be interested to hear from classmates how they valued their own practicum experiences when they are finished.

Q. How did the program meet your expectations and how well do you feel it prepared you for the industry?

A. Both programs exceeded my expectations. I learned a tremendous amount about food and valuable techniques that I will carry with me for the rest of my life, whether I personally put those skills to use in a professional kitchen or not. To date, I have not had much experience in the industry but I do feel I have the confidence to go into an entry-level position and be able to carry my own with what I have been taught.

Q. What are your long-term goals and do you plan to open your own restaurant or pastry shop?

A. My long-term goals continue to evolve. I continue to learn of the wide variety of food-related jobs that are available. After being exposed to the complexities of owning an establishment, I do not plan to open a restaurant or pastry shop anytime soon.


If anyone has any other valuable information to add to this list or wants to share any of their experiences, I encourage you to send me an e-mail. The moment I turn my comment function on, I unfortunately receive loads of spam!

Tagged as: [ culinary faq nwcav pastry school ]

Movie Review | Unser täglich Brot (Our Daily Bread) by Nikolaus Geyrhalter

Do you have a strong stomach? The movie, Unser täglich Brot (aka Our Daily Bread), may put yours to the test. Chef Ian recommended it to me and said it would "blow your mind". It definitely did. The film has no dialogue - only strong images of how our food is processed by factory workers and the sounds that result from them working. It is brilliantly filmed. You are left to form your own judgments on the process.
 
First off, I thought this might be enough to force me to become a vegetarian. Then I watched how vegetables are processed - not that great, either. While I can appreciate that technology helps to deliver food to the growing population, I don't understand why animals have to be treated in such inhumane ways. There are disturbing scenes in the movie. Crates upon crates of baby chicks are scooped up by workers and tossed down a shoot onto more conveyor belts. They are treated like inanimate objects. What burned me most in the film was a tractor that drives through pens of squashed cattle and literally sprays them with feed - right into their eyes. Why does this have to be done? Is there not a better way to feed them? It appears that there is no respect and no thanks being given to these animals. It is mind-blowing how workers have to be completely suited up and masked to spray vegetables.

What do you think the message of the film is? How far we have progressed and how efficient we have become? Or, is it: look at the crazy conditions in which we bring up livestock and grow food to get what we want - cheap, disease-free(?) food?

On a similar topic, cloned milk and meat? I thought growth horomones were bad enough. Where exactly are we headed?

Tagged as: [ clone food geyrhalter industry movie ]

My Attempt at Making a Chipotle Burrito

Ever since I read this article on Chipotle, the Mexican-food chain in the U.S., I haven't been able to get their burritos out of my mind. When I had a craving for a freshly made burrito, I would make sure I would time my lunch break well and sprint up 17th Street in DC as fast as I could. Undoubtedly, there was always a line by the time I arrived which, if I was lucky, I would be able to wait inside the door of the establishment. It was fascinating to watch the amount of people that were personally served in such a short period of time. The line moved fast and so did the people behind the counter. While waiting, I remembered the Seinfeld episode with the Soup Nazi. You had to quickly shout out what you wanted and get out of the way for the next person. The energy in the place was always buzzing and the best part was that the burritos were always satisfying. How could they not be? The combination of an open grill, the smell of mouth-watering spices, and an array of fresh salsas and toppings to choose from - yum! I'm glad to hear the founder, Steve Ells, is striving to make his entire menu natural. The burritos are massive in size and an excellent value for lunch. I usually had to split it in half and save the rest for the next day.

Unfortunately, Chipotle hasn't ventured this far North (yet?) so I had to take matters into my own hands. Last night I tried to replicate the Barbacoa Burrito for dinner. Here's my version, which turned out to be quite tasty.

Chipotle Beef
2    lbs.	stewing beef, cut into large cubes
1    large	yellow onion, diced
3    tbsp.	vegetable oil
8	garlic cloves, minced
1    tbsp.	freshly ground cumin
1.5 tbsp.	freshly ground Mexican oregano
1/2 tsp.	whole cloves
1/4 cup	chipotle peppers with adobo sauce (or more to taste), chopped
1    cup	chicken stock
1    cup	water
1	bay leaf
2    tbsp.	white vinegar
	salt and pepper to taste
Cilantro-Lime Rice
2    cups	cooked white rice
1	lime, juiced (or more to taste)
1    tbsp.	extra virgin olive oil
1/4 cup	fresh cilantro leaves, chopped
	salt to taste
Chunky Guacamole  (adapted from the free recipe on America's Test Kitchen)
3	ripe avocados
2    tbsp.	minced onion
1    small	garlic clove, minced
1    small	serrano chili, seeded and miced
1/4 cup	fresh cilantro leaves, minced
1/2 tsp.	ground cumin
2    tbsp.	freshly squeezed lime juice
	salt to taste
Very Simple Salsa
2    large	ripe tomatoes, cored and seeded
1    small	jalapeno, seeded and minced
2    tbsp.	red onion, minced
1    small	garlic clove, minced
2    tbsp.	freshly squeezed lime juice
	salt to taste
Extras
8	10" flour tortillas
	sour cream
	grated cheddar cheese
	shredded lettuce

Directions:
Beef
1. In a Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Pat cubes of beef dry with a paper towel and season with salt and pepper to taste. Brown the beef on all sides, in batches if necessary, until a nice dark crust forms. Set aside.

2. Turn down the heat to medium and add the remaining 1 tablespoon of vegetable oil. Toss the onions in and sprinkle with a bit of salt. Cook them for approximately 8 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute. Add the cumin, oregano, and cloves and stir to cook the spices. Return the beef to the pan along with the chipotle peppers and adobo sauce. Mix. Pour in the chicken stock and water and add the bay leaf. Season with salt. Cover and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours with the lid ajar.

3. Once the meat is fork tender, remove the cubes of meat and shred. Strain the leftover juices and discard the solids. Transfer the juice and the shredded beef to a smaller pot. Add the vinegar, check the seasonings, and keep it at a very gentle simmer until serving.

Rice
1. Cook rice according to package directions. Mix in the lime juice, olive oil and salt to taste. Cool slightly. Gently stir in the chopped cilantro. Set aside.

Guacamole
1. Halve the avocados, remove the pits, and dice. Depending on how chunky you like your guacamole, reserve a portion of it to mash and set aside the rest for texture.

2. Mash the portioned avocado gently with the onion, garlic, chile, cilantro salt (to taste) and cumin. Combine the mashed avocado mixture, chunks of avocado, lime juice, and stir to combine. Taste and adjust seasonings if necessary. Set aside (guacamole will keep in the refrigerator for up to 1 day).

Salsa
1. Dice the cored and seeded tomatoes. Place in a bowl with the jalapeno, red onion, garlic, and lime juice. Mix gently to combine. Season with salt. Set aside.

Putting it all Together
I like tortillas warm and a little crispy.

1. Heat a large, 12" skillet over medium-high heat. Place a tortilla in the bare skillet to warm. Flip over just as it begins to brown. Remove from skillet and start to build your burrito.

2. Place 1/4 cup of the Cilantro-Lime Rice in the center. With a slotted spoon, add lay some of the beef on the rice. Add the desired amount of guacamole, salsa, sour cream, cheese, and lettuce. Fold the left and right sides of the tortilla towards the center and roll the burrito from the bottom up. Devour.

Makes 8 large burritos.

Tagged as: [ barbacoa beef chipotle cilantro guacamole recipes rice salsa ]

Happy Chinese New Year!

Hope you were able to join in on the festivities in one way or another. Here are some pictures from the parade in Vancouver's Chinatown.

Tagged as: [ canada chinatown newyear parade vancouver ]

The Official Weigh Out

Since last August, I couldn't even begin to count the number of calories I have consumed. For the most part, I haven't been a complete hog, but I certainly didn't hold back from tasting all of the wonderful products that we made during the full-time Pastry Program at NWCAV. In addition, the course didn't end at a time where one could then watch what they ate, as Christmas was just around the corner. After the holiday season, I enrolled in the Advanced Chocolate Class. When I visited the school during the second week of January, Chef Marco couldn't believe that Marcelo and I had polished off all of the chocolates from that class in such a short period of time. I believe his exact words were, "That's impossible". Actually, all you need to do is come to our house and you will witness that it is not! After doing a short stint at a local chocolate company and throwing a few dinner parties in between, I was a little hesitant to get back on that scale this morning at the doctor's office after making such strong attempts to find one.

To my huge surprise, I have actually dropped more than 2 pounds since last August when I officially weighed in. Yes, folks, I did confirm with the doctor the scale was still accurate. I can't quite explain it. My guess is that eating things that are homemade and which are made with care does really good things for the body!

What will I be doing tonight? Why, gaining those 2 pounds back, of course! ;)  The decadent Valentine's Day cake from Ganache is sadly gone...

Tagged as: [ chocolate dessert ganache nwcav pastry weight ]

Sumptuous Places | Tosi & Co. - A Rich Part of Vancouver's Italian History

When we first visited Vancouver's Chinatown, we were excited and intrigued to see a storefront that appeared to be an Italian deli. We tried to enter but it remained a mystery since the doors were closed and we never saw people enter or exit. Had we looked closer, we would have seen a sign indicating that you need to ring a doorbell.  It wasn't until a friend of ours pointed that out to us and we tried again. Why the bell? The area can be a bit shady and unfortunately dangerous for storeowners.

After ringing the bell of Tosi & Co. and waiting for a few brief moments, we saw an adorable older man appear, wave at us, and buzz us in. I felt as though I stepped into one of my grandfather’s garages back on the farm. Everything in his garage had meaning and its own place – even if it looked a little out of sorts. Spread over 6000 sq. ft. and oozing with history, you will find a combination of food and antique items.


We were warmly welcomed and quickly struck up a conversation with the owner, Angelo Tosi. He told us his store is 101 years old and was passed down to him from his father, Peter Tosi. He went on to explain that a long time ago, Little Italy used to exist in the area and Chinatown only spanned one block on Pender Street. He reminisced about the past, telling us the area used to be full of Italian shops and businesses. His mother would sometimes sit in a chair outside the shop and converse with customers. Between 1930-1960 the Portuguese and Chinese arrived and bought most of the houses in the area. Many Italians rebuilt better homes and moved over to Commercial Drive. Today he tells us more Italian shops are located around Nanaimo Street on East Hastings. As Chinatown began to grow, he remembers it being extraordinarily beautiful, and recalls such things as people smoking water pipes amongst all of the fresh produce they were selling.

My grandfather was born in 1906 and I remember listening to stories about all of the changes he witnessed over time. People like him and Angelo have incredibly rich information and stories to share. Angelo started working with his father at the age of 5 and points out the cash register that sits amongst the goods can only ring up a maximum of $9.90. Back in those days, it was extremely rare to ever sell somebody that many groceries. People would normally walk out with 2-3 bags full of groceries for under $2.00. Items cost pennies. The occasional time that they would exceed $9.90 in sales, he would yell out “Holy mackerel, $9.95! That breaks the cash register!”


Angelo still caters to many of his loyal Italian customers and hopes to keep his store alive by passing it down in his family. A lot of his goods come directly from Italy, including Sagra olive oil and the delicious organic Parmesan cheese ($2.35/100g) that he imports from his cousin, north of Parma in Salsomaggiore. He continues to sell the same pasta his father sold decades ago – why change it if you have a good thing?

When I ask Angelo what his favorite dishes are, he tells me you can’t beat a good plate of pasta and offers a few pointers on how to prepare a simple dish with tomatoes, onion, and garlic. He advises to eat lots of vegetables and fruits and only one small plate of pasta. He says he used to eat two plates of pasta but when he cut back he lost 23 pounds. He enjoys eating polenta and risotto and was telling us how his wife will be preparing a dish that evening which included parsnips and rapini. “Eat wholesome food and enjoy a glass of wine”, he tells us.

So we ask, how have things changed? Angelo thinks that Vancouver is missing out on a lot of great Italian products but due to the Canadian Food Inspection requirements of having nutritional facts and languages printed on packages, many Italian producers are not willing to spend the additional money for packaging. The demand in our area wouldn’t be great enough for it to make sense. Also, orders are now placed by Angelo on-line or by fax. The quality of some goods that producers offer have declined as it is more about making money nowadays. The mentality is what can you buy for cheap to show the best profit. We all have witnessed that. Angelo continues to service restaurants but stresses only on a cash basis. He smartly says that if you go into business, you should have your own capital to start it up.

Some things haven’t changed though. Angelo has kept the store the same way that his father arranged it and likes it so much he won’t change a thing. He has pictures of his family members behind the counter.

As we waited to have our groceries packaged to dash home and make a pasta dish, the conversation shifts to the Internet and searching for stock quotes through various search engines like Google and Yahoo Finance. We were both impressed at Angelo’s knowledge of hard drives and Gigabytes, desktops and laptops. Aside from learning a bit of history and more about food, this smart businessman gives us a little bit of financial advice too, which is: never keep cash – always convert it into something that will appreciate.


It was nice to see other customers ringing the bell as we chatted. Tosi & Co. is located on 624 Main Street between Keefer and Georgia.


Click here for more pictures. If you're in the area, ring the bell and pay Angelo a visit.

Tagged as: [ canada chinatown deli italian tosi vancouver ]

Signs of Spring

Tagged as: [ spring tulips ]