Audio By Carbonatix
I’m coming face-to-face with things I never expected.
My hands have morphed. They’ve got nicks, cuts, punctures and burns that make daily tasks like shampooing and squeezing a lemon borderline torture. I have pretty much forgotten what they look like without band-aids and finger condoms. Plus no amount of moisturizer seems to make a difference in their new texture.
Even more surprising: Not all chef students are foodies. Several have never tasted bleu cheese, seen an oyster or heard of a truffle. I was blown away until I remembered this is really just a career-training program.
Chefs say some surprising things. I wish some weren’t true. At the top of my list:
When news happens, Phoenix New Times is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there.
- We used to hide the roast beef when the Health Department came around.
- Chefs have very high rates of alcoholism, drug abuse, amputation and suicide.
- Fat’s our friend. Fat is flavor.
- Velveeta’s your best choice for a queso-type dip.
Ever wanted to know what it’s like to go to culinary school? Here’s your chance, as one local wanna-be-chef tells tales out of school. Check back soon for the next installment of “Cooking School Secrets.”
