A Quote by Eric Ripert
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.
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I have a real interest in baking. I'd love to go to culinary school. That's actually my plan: to graduate high school and go to culinary school.
It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.
For a while I thought I would work in museums, so my first job after college was an internship at the 9/11 Museum. I quickly found out that I did not want to do that. So I signed up for culinary school, and directly following culinary school, I went to graduate school at McGill.
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.
I was doing auditions and meetings during the day and going to culinary school at night. And then 'NCIS' happened. So I dropped out of culinary school.
The summer before I went to culinary school, my family wanted me to take a job on a movie to make sure that I was making the right decision. I think they hoped I would change my mind about culinary school.
I didn't go to university. I didn't go to culinary school, barely made it through high school.
By the end of high school, I had this fork-in-the-road moment where part of me considered going to vocational music school to really pursue it.
You don't go to school to become the best chef in the world right after you graduate. School is always a starting point so what people forget is that you go to school to build a foundation, and you want to build a foundation that's not going to crumble.
I had no aspirations beyond middle school except to wrestle, no reason to go into high school. This world is all I've known since 15 years of age.
I like to cook. I would probably go to culinary school in France if I had time.
I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.
One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.
This had been going on at Shortridge since 1906. My parents had also worked on the Shortridge Daily Echo. The way it came into being was that when they built Shortridge High School, they had a vocational department and they had a print shop.
Your children will go to public school and they will be trained for somewhere around 15,000 hours in ungodly secular thought. And then they'll go to Sunday school and they'll color a picture of Noah's ark. And you think that's going to stand against the lies that they are being told?
Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?
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