Trained chefs vs. self-taught: Differences in the kitchen stir up issues

03/1/2007 | New York magazine

A recent controversy erupted when a classically trained chef blasted a self-taught colleague for using tongs to handle fish. Although some self-taught chefs have said their lack of schooling frees their creativity from unnecessary rules, Adam Perry Lang, a Culinary Institute of America graduate who trained under Daniel Boulud, said, "Anybody who argues that [the training] is dated or not necessary is completely ignorant while denying the very shoulders they sit on, directly or indirectly."

View Full Article in:

New York magazine

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Pastry Chef
Princeton University
Princeton, NJ
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations