I guess, we need to get together and talk about it. Maybe in January, when things quiet down a little bit.
Thanks, Rick -
M
I guess, we need to get together and talk about it. Maybe in January, when things quiet down a little bit.
Thanks, Rick -
M
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This might be another option Marko:
https://publicclasses.naturalgourmet.../about_us.html
Well, I might be heading back to school in the near future. Considering 9 month long evening program at Professional Culinary Arts in NYC (formerly known as French Culinary Institute). Three-days per week schedule works great for me - one, I like some time between classes to practice and for the information to settle in, two, I would be able to continue making knives. Excited to go back to school! Now everything hinges on how quickly my wife finds a job (also a recent graduate, second career).
Marko
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Let me know if you do. We can meet for lunch or a drink after school. Good luck with this.
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FCI is a great program I have had a few friends go through it and they really enjoyed it.
It's still in works and the earliest I could start would be fall 2014 or spring 2015, but I really wanted to do this for some time. I think a school would be a best learning structure for me, and stretching it over a longer period is a plus.
Maybe then I could do some apprenticeship with some pro forum members in NYC?I think I could swing it a part-time if this could be an option.
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I would love to have you in my kitchen Marko , just the distance is little far away from NY
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For me the trouble is to get to places (I don't drive) - I have a few standing offers to come and work in pro kitchens. Getting to NYC is a 28 minute train ride and the convenience of evening classes, 3 times a week makes it very attractive.
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I, for one, am jealous. Good for you, Marko