Thanks for all the recs guys, I really appreciate them.
Quote:
Originally Posted by rrplasencia
With that statement alone you're more set-up to succeed then all the crap kids i get coming out of CIA, PICA, J&W, and Le Cordon Blew. (i spelled it that way on purpose)
|
I'm actually an LCB student. To be entirely honest, my school is nothing more than a diploma factory, riding the reputation it built up before LCB bought it out. When I see the people that keep passing classes and see the food they produce and realize it's only b/c they pay their tuition bill monthly, I know it's pretty F'd up. But, like most things I try to realize that I'll only get out of it exactly what I put into it. I definitely don't think I'm going to go into a kitchen and be an exec. chef in 3 years, which is what a lot of my fellow students seem to think.
Quote:
Originally Posted by Hardcz
ok Kev.....
......
chop me up some tiny square onions please.
|
I can do that.