Through A Glass Photo
Hi! I don't know what I want to do with my life, but whenever I try to find out, I always circle back to food. How would you describe the culinary field?

nicolettesamess:

sujthechef:

nicolettesamess:

Brutal. Miserable. Exhausting. Soul Sucking. Amazing. Perfect. I can’t imagine doing anything else. 

http://nicolettesamess.tumblr.com/post/92006744209/im-extremely-interested-in-going-to-culinary-school 

^^ that’s a reply I gave to another person who asked me this question. I hope it helps.

Sounds about right.

My standard advice (slightly modified version of Anthony Bourdain’s advice to wannabe chefs) If you wanna work in food go get a job.  Lots of entry level work…  prep cooks… dishwashers… low-level-constantly-shit-upon line cooks… you can get that kind of job with no experience. if you do it for a year and don’t quit, murder somsone, or kill yourself, you might have the right thing broken inside to be a kitchen pro.  Hell… maybe even if you kill someone that doesn’t destroy your chances.

If you make it that first year, then I recommend Culinary School.

This is also super solid advice. Now that I’m not mobile, I can answer this a little more thoroughly.

  • Don’t expect too much. Going to culinary school pretty much just means you get to skip washing dishes. Having a piece of paper with some fancy signatures and a white coat with your name on it does not make you obligated to start any higher than anyone else. SO many people leave culinary school and immediately think they’re going to be offered a sous job. 
  • That’s not going to happen
  • if it does, recognize how incredibly rare that is.
  • Culinary school is about a lot more than just cooking. It’s about discipline. It’s a business school. I spend more time in a lecture hall being hounded about excel and costing and labor control than I do cooking. If you’re not ready for business school, don’t set foot in culinary school. 
  • If you wanna cook, go to a restaurant and ask to cook.
  • If you wanna be a chef, be prepared to handle the business aspect too.

Any of the other chefs on tumblr have anything else to add?

If you’re young and can afford it, go the apprentice route. Culinary school just isn’t the same. If possible, do your apprenticeship in France or go to the Cordon Bleu in Paris. It’s brutal, but you’ll be yards ahead of anyone trained in the US.

Maria from Sunday’s beach shoot north of Seal Rock

Maria from Sunday’s beach shoot north of Seal Rock

In April of 1775, Captain Stephen Sherwood of the Connecticut Militia travelled to Boston, where he marched with his men to Lexington and stood on the green. Less than a week later he was on his way to Ticonderoga with Arnold and Allen; he returned to Charles Town with captured cannon to lay siege on Boston and fought at Breed’s Hill (mistakenly called Bunker Hill) in June, then went with Arnold and Montgomery to Quebec. He served with distinction until he mustered out after Saratoga. A true American Patriot, he was my great-great-great grandfather

In April of 1775, Captain Stephen Sherwood of the Connecticut Militia travelled to Boston, where he marched with his men to Lexington and stood on the green. Less than a week later he was on his way to Ticonderoga with Arnold and Allen; he returned to Charles Town with captured cannon to lay siege on Boston and fought at Breed’s Hill (mistakenly called Bunker Hill) in June, then went with Arnold and Montgomery to Quebec. He served with distinction until he mustered out after Saratoga. A true American Patriot, he was my great-great-great grandfather

nymphgwendolynjane:

Back East! Time to rent a car and drive through some beautiful cities (and NJ, jk, maybe…) Booking now!
Image by JC Waters

Gwen heads east next month!

nymphgwendolynjane:

Back East! Time to rent a car and drive through some beautiful cities (and NJ, jk, maybe…) Booking now!

Image by JC Waters

Gwen heads east next month!

steampunktendencies:

Head in a jar prank 

All Steps here : http://ur1.ca/hm92s

I’m going to do this with one of the models! Question is, which one?

electrikfeather:

ever-so-plucky:

nooowestayandgetcaught:

raglemuffins:

zahhakward:

fasntnig:

just a little southeast of Phoenix, AZ, this is how the Outback Steakhouse restaurants line up.
i’d hate to be staying at a hotel right in the middle of delicious steak pentagram OH WAIT

The road that runs through is called Superstition Freeway omg

LOL It’s a demon trap made of Outback Steakhouses 

WHAT IS IN THE CENTER
WHAT IS IN THE CENTER
IS THAT A GATE TO HELL



Yes.

And then I died.

The Mormon Temple’s in the middle there, so it really IS Satan’s Pentagram… :P

electrikfeather:

ever-so-plucky:

nooowestayandgetcaught:

raglemuffins:

zahhakward:

fasntnig:

just a little southeast of Phoenix, AZ, this is how the Outback Steakhouse restaurants line up.

i’d hate to be staying at a hotel right in the middle of delicious steak pentagram OH WAIT

The road that runs through is called Superstition Freeway omg

LOL It’s a demon trap made of Outback Steakhouses 

WHAT IS IN THE CENTER

WHAT IS IN THE CENTER

IS THAT A GATE TO HELL

image

image

Yes.

And then I died.

The Mormon Temple’s in the middle there, so it really IS Satan’s Pentagram… :P

IDiivil as the Enchantress

IDiivil as the Enchantress

Nymph Gwendolyn Jane from the ‘Spoiled in Rhinestones’ shoot - I love the Hurrell lighting in this

Nymph Gwendolyn Jane from the ‘Spoiled in Rhinestones’ shoot - I love the Hurrell lighting in this

idiivil:

Please go to http://www.gits2501.com/ and see the project in full.

One of the biggest projects of my career. An homage to Ghost in the Shell by Ash Thorp featuring me as the model for Motoko Kusanagi.

To see our work and the work of each amazing creative mind behind it, please go to http://www.gits2501.com/ and see the project in full.

an incredibly well executed project with the model perfect for it, I congratulate you all on an exceptional result…wonderful work, Christine!

Katrina White, 6/19/14

Katrina White, 6/19/14