School is now fully in session. To mark the occasion, we've collected five culinary school memories from five of our favorite chefs. Read on to learn why you should always keep yogurt on hand if you're slicing jalapeños.
A for Acing It
“One of the first times I cooked Japanese-style Western food is when I made a Japanese hollandaise sauce for a final and crushed it. It awakened something in me. It made me realize how I can use the ingredients and techniques I grew up with as the son of a Japanese sushi chef in the cooking I wanted to do—which is what I'm doing today.” —Rick Horiike, executive chef at Ganso Yaki
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B for Blood, Sweat and Beating by Hand
"I went to two culinary schools: the Culinary Institute of America in Hyde Park, New York, and Le Cordon Bleu in Paris. At the CIA, we learned how to make batch sizes for busy restaurants with the most current equipment. At LCB, we made everything without any machines. One of the instructors there would whip egg whites and exclaim, 'My name is not KitchenAid, my name is Hobart!' I still prefer to whip cream by hand." —Abby Swain, pastry chef at Fowler & Wells