Thanks bro this is more of what im looking for with learning the basics and different techniques for making food taste so good. I added the professional chef book to my wish list on amazon. Will probably buy the book whenever i start buying my school books for the semester. The modernist cuisine is a $500 book set(too expensive for my taste), so ill look for a pdf online. With me getting my master in food science i plan to be a scientist doing research in the lab. I would work at a restaurant if i have the time during my career. Not looking to be a line cook maybe at a high end restaurant or something along those line. Shoot not even high end if i like the restaurant ill work there in a major city. Something to do after work for the love of it.
I actually contacted The Culinary Institute of America in Hyde Park, NY earlier today. Not sure if im trying to drop 60k for a 21 month program. Was going to see if i could get some funding from the department of food science at my school but sure if they would like the fact of me being gone for 21 months.
If u could tell me a little more about your experience at the TCIA it would be beneficial.
My professor at the business college on campus for the past year or two. Keeps telling me that i need open a small business up with this food science route im taking in life.
@Hank Scorpio could u tell me a little more about the chiefs you met with their journey of building well known restaurants If you could summarize a story for me from what some of the chief have told you.
In the long run im trying to slow down obesity in America. I want to set something up with my dean to meet with Michelle Obama its a long shot but at least get some of the idea out. Its really sad the way Americans choose to live and eat.
The CIA is great they have changed a lot of the program since i have been there (but most of it is how the courses are laid out).
The CIA is a great expirence because the things you learn week 1 in the cooking classes you build upon and use until graduation.
The program starts off with some classroom where you learn basic kitchen math and how to cost a recipe as well as basic writing.
Then you move into fabrication of meat and fish (which you'll smell of nothing but fish and meat for like a month afterwards)
Then you learn how to cook basic sauces, soups and cooking techniques such as proper seasoning and how to sear and grill meat, fish and vegetables.
after them classes you move onto learning how do a mock service in skills 3.
After that its all learning how to cook different types of cuisine and how to build flavors as well as the history of cuisines of the world.
The school is really about how much you are willing to put in and learn if you slack and do just the required work to pass the class youre going to really feel you wasted your money but if your in a class that is willing to learn most of the chefs will be willing to teach you extra stuff or different methods on how to achieve the same goal as the way laid out in the Professional Chef. (There is a great version on the iPad if you have one i use it a lot at work when i need to reference it)
The School has a large amount of outside of the classroom lectures from famous chefs and other knowlegdeable professionals. I attended a few and learn nearly as much at them as i did in school.
I can tell you though once you graduate youll be the grunt in any kitchen you work, I myself have worked a bunch of ****** jobs over the past 5 years since school and have had days at work where i wanted to walk out of because either the chef or the sous chef is a complete *******
The worse part of the CIA is you learn how to make everything with butter and cream and youll gain the freshmen 50 if your not careful eating everything that is avalible to you everyday at lunch or dinner. But they do have a nutrion class but you'll deff have to watch what you eat and mindful of all your eating.
The problem with high end restaurants is they will still do things in the classic french cooking method and use cream and butter for everything and that's why it tastes so good.
Americas problem is eating health costs more then not 2000 calories or all organic food will cost you about 16-20 bucks but you can go to mcdonalds or somewhere else and get 2000 calories for like 7 bucks. And most american households don't know how to properly cook my mother wasn't a great cook and we used a bunch of meal in a box which are high in sodium and other stuff that isn't great for the body. Most of the girls i know my age not one can't cook to save their lives.
Id reccomend reading On Food and Cooking since your intrested in food science the book is amazing and will tell you the science behind everything.
Also to watch i reccomend The Mind of a Chef its on netflix it shows you a bunch of neat stuff and a lot of the culture behind japanese cooking. Also Marcells quantum kitchen is a great watch because it does show you a bunch of modern techniques that involve science in cooking.
Also having worked in a restaurant and seeing how much food gets wasted by people 
