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Get ready! -We're about to serve up something fierce! Something magical!
-Something we made. -You have all the tools in front of you
Grab them, use them wisely
And enjoy!
(horn blares)
(gasp)
Wooo doggy! It's chef Gordon Ramsey, and you're in his spot, stranger!
Only one way to settle this: FOOD TRUCK FIGHT!
-Føø trück fight?
Getting to know the customer's needs and what satisfies their taste
is definitely a huge part of the program.
Gracias.
We're educated in our first year with kitchen safety sanitation.
Excuse me, but this has powdered sugar on it and I ordered no sugar
French toast, no sugar. Sorry about that. -Oh, no problem, thank you.
It's not just Hell's Kitchen. It's not all yelling and getting attacked.
Fer ferde flipper!
What is that? -Well I don't know!
That's a bleeping mess! Look at it you can't use that! Well I did my best.
Do I like cheese? I love cheese. The stinkier, the better
Now take a bite of thi- NO! NO! NO! Don't just hork it down!
-Too late.
Here. Chew it slowly. Only think about the taste
Huh? See? -Not really.
Creamy, salty-sweet, and oaky nuttiness
You detect that?
-Oh I'm detecting nuttiness.
Right out of the gate, I walk in the door
of any restaurant, I've got three years of experience right there
just through this apprenticeship program. I've also got a degree
to back that up. They know I have book knowledge as well as experience.
Well, first and foremost you get to work in the industry. Coming out of this,
we'll have so many opportunities and doors that are already open.
I wouldn't be anywhere else -It's just fun, you know, it doesn't feel like:
"Oh, man I have to go to school." You know.
I get to go to class, and I get to cook, and I get to have fun
and I learn new stuff every single time, every week.
I started out with a foundation that was very
minimal, and coming here, I can work anywhere.
-Working as apprentices in these sponsoring houses, repeats what we learn in class
all the time, every single day we put it to a practical use.
You learn everything in the kitchen from bake-shop to line-cooking to management
to buffets, anything, you pretty much learn it all
-It's real world experience, it doesn't feel like a classroom
So you get basically paid to learn.
-RMCC gives you more hands-on-training, rather than just book work.
And it makes it more of a fun learning experience.
-I think the instructors are great.
Joachim Schaaf is an excellent professor. He's very engaging with what he teaches us.
He has a lot of hands-on experience himself, so when we get into the kitchen
versus the classroom, he can demo anything that's in the book. There's nothing he doesn't know how to do.
-Chef Schaaf, Chef Bochmann, and Chef Sever, they're beyond amazing.
If you ever need anything, they're always there for you. They're great educators.
-I think he's one of the best educators culinary-wise out there. Period.
On January 18 we're having our annual Endowment Dinner
and it's really a crucial way that we are able to keep our cost so low
-It's our single most important fundraising event of our short three year career here.
It's our trophy showcase, I like to say. Everything that we have learned over the past couple years
is exemplified through the dishes that we're putting out. -It's huge, people love it.
We definitely couldn't have done this without our teachers and classmates help.
They've been incredible.
It's just an awesome way to express ourselves. I'm excited for us as a team and as a culinary family
just to get it all out there and show people what we have been working so hard to do.
So it means a lot