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Hello

Cristina_Franco_135966

Hi, my name is Cristina, I've just recently finished my first year of culinary school. I have so much passion for food but I'm not 100 percent sure where to direct it. I want to travel internationally to learn and gain experience but ultimately I want to do something like these guys. Are any of you familiar with Food Science programs at the university level? If so would it help in acheiving ChefSteps levels of knowledge or is it driven more toward supermarket-products development?

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Comments

fisher23

Welcome aboard. Please post pics of your creations, we love pictures and as many of the members will tell you, no pictures then it didn't happen.

pgcath

Welcome to the forums!

Wish I knew what the answers to your questions were about food. OTOH, I absolutely would travel internationally as early and as often as possible! Living and working in Europe was a great experience for my wife and I, and we were able to travel even more internationally as a result of the skills we learned during that time.

Good luck!

fisher23

I have to agree with @Max_Foster_18996 if you get the chance to travel and or work internationally take it. I spent five years in Asia, and have traveled extensively, it has brought me opportunities I wouldn't have ever gotten if I hadn't of. If you check out the bios of most of the chefs at ChefSteps you will see most of them have worked in some very good restaurants outside the US. Good luck and hope to see you here more often.

brian_martin2001

Food science is just that: learning to understand the fundamental science of food. While what the chefs at chefsteps do is more culinarily oriented, it has applications in both. If you are looking to do things like what chefsteps do, things you would have senn el bulli, wd-40, or performed by Nathan Myhrvold, I'd recommend a duel major: culinary and food science. Food science programs i have seen tend to focus less on food preparation. I hope this answers your question. Good luck.

Matthew_Snyder_68770

Welcome aboard, Christina.

Travel. Often. Everywhere. Eat all of the things.

Ellen_212162

Hi @Cristina_Franco_135966! So happy to see your post here after our email exchange and I'm glad you're already getting some wonderful responses from our amazing forum community!

Jack_Mayer_85396

Welcome to an amazing community!

pgcath

I'm going to do my 'ask new folks to the forums about sous vide and Joule' thing, sorry.

Recently, my wife and I and a couple of folks at CS have been talking about sous vide adoption and Joule. My wife and I have a pet theory that sometimes women and men adopt sous vide from different perspectives, and have different concerns about the process. Likewise, sometimes the priority stack rank is different - I may rank flexibility in service higher than my wife ranks convenience, for example.

If you mind me asking, if you have adopted sous vide cooking recently, what were your thoughts on the process? For my wife and I, we adopted a long time ago, and our memories of our concerns and priorities are not fresh. If this doesn't apply, ignore me.

Cristina_Franco_135966

Yes! Very helpful. I needed a concrete second opinion