don't try this at home
It's one thing to have a menu fail but the world of molecular gastronomy opens the door to a world of fails of all kinds.
It got me thinking. I'm not saying that all chefs-to-be dropped out of high school at an early age with little by the way of education but I'm guessing university physics and chemistry are unlikely to be in many of their CV's.
So what would make the ideal higher school curriculum for someone wanting a career in cooking? Here are some of my thoughts:
Horticulture - if you want to wildcraft rare herbs, it is a good idea to identify them
Latin - really helps with the botany
French - so you don't confuse your cordon bleu with your gordon blue
English - while we are on languages, those menu fails are getting a bit embarrassing
Science - goes without saying, other than things going bang, cooking is alchemy
Domestic science aka Home Economics - Is this subject still taught in schools? Those Home Ec Mistresses sure knew how to turn out a decent scone.
Forget media studies and all those fancy schmansy things, it's time to get back to basics.
An experimental German cook accidentally blew off both his hands attempting to concoct a "molecular gastronomy" dish with liquid nitrogen, a newspaper report said on Monday.The Age
It got me thinking. I'm not saying that all chefs-to-be dropped out of high school at an early age with little by the way of education but I'm guessing university physics and chemistry are unlikely to be in many of their CV's.
So what would make the ideal higher school curriculum for someone wanting a career in cooking? Here are some of my thoughts:
Horticulture - if you want to wildcraft rare herbs, it is a good idea to identify them
Latin - really helps with the botany
French - so you don't confuse your cordon bleu with your gordon blue
English - while we are on languages, those menu fails are getting a bit embarrassing
Science - goes without saying, other than things going bang, cooking is alchemy
Domestic science aka Home Economics - Is this subject still taught in schools? Those Home Ec Mistresses sure knew how to turn out a decent scone.
Forget media studies and all those fancy schmansy things, it's time to get back to basics.
Labels: molecular gastronomy
posted by GS at 8:03 am
5 Comments:
A bit of Maths wouldn't go astray for working on making a profit. Geography would also be handy so your menu wouldn't be all over the place as many are these days! Psychology might be useful too when attempting to out-psyche your staff and customers, not to mention your tradesmen!
Absolutely maths (how could I have forgotten that). Love your suggestions Rita. Hopefully the psychology would include a bit of anger management too :)
Considering my profession is a career adviser, I'd better come up with the goods particularly in relation to this post, AOF!
Whew!
Careers Counsellor, true story 1964:
boy thrusts hand up to ask what course he should pursue for his desire to be a jockey -
Counsellor quick as a flash said
Transfer to Ascot Vale High School.
Wonder who filled in NitroChefs WorkCare claimform?
English, Chemistry, Biology,Maths,
and a language at school. An Arts/Law degree while doing the dishes in a big busy resaturant.
Then its a matter of if they still wish to do it they should be encouraged for all their worth.
Dropping out at year 10 can aso do the trick.
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