After School

[usedchemicals]

i do all the time, i get out of school at 2:55 and start work at 4, my parents just think that i walk right down to work every day, but i always stop at my buddy's and fire it up

[dusto2k3]

i smoke b4 school after school, and if i get a chance to go to my car, during school. College of course.

[usedchemicals]

i smoke b4 school after school, and if i get a chance to go to my car, during school. College of course.

yeah, i'm a senior in HS, and i smoke before my day starts, then i've got a class from 7:55-8:40, then i don't have to be at school from 8:40-9:30, then i've got class from 10:25-11:10, i walk up to the local college for my math class from 11:30-12:20 and then i have another break until 2:05. on wednesdays i don't have math either, so i have a break from 11:10-2:05 on wednesdays.

so i pretty much blaze most of the day.

all of january i won't have classes at the college either, it'll kick so much ass

[FAllout]

Trust me,you'll appreciate the high even more in about 15 years or so after the mortgage,utilities,student loans,car,insurance,groceries,gas, 401K and Roth IRA are paid for by working 80 + hours a week with MAYBE three full days off a month [I'm a chef].
Enjoy the simplicity of your life while you're still young..it doesn't get any easier!

Jezz Chefs have hard hours?
I wanted to be one but this is makeing me think again.
Please tell me more.

[PotHeed420]

i can't remember the last time i didn't smoke after school

[johnnyAKABob]

i smoke before, during, and after college :thumbsup:

[Crimson King]

FAllout,

Okay,I'm hoping you're being serious about asking and not jerking my chain..but I'll be honest and tell you what it's like Do you honestly have a passion for food or does it just seem like a "fun" thing to do? If you are NOT passionate about it,don't even bother.You are born to do this or not.It's that simple.This is a hard profession and not for everyone.
It's not just about cooking food,it's about organization,communication skills,the ability to think quickly on your feet [and about 6 things at one time],motivating your staff to perform,stamina,personal pride,acheiving goals and of course,cooking skills.
You will work long hours,there are no weekends or holidays [you're working!],you will sacrifice your time with friends and family,there are no "scheduled breaks" or meal times [eat what you can fast when you have time,and you're usually standing up doing it!],and you will also be sacrificing your body;things start to hurt and ache that didn't before,you develop back problems,tendonitis,will still be expected to work even if you are sick,in pain, or exhausted.But we do this because we love doing it...so think about that.

If you are really serious about a culinary career,go to culinary school.

School will teach you the basics: proper knife cuts [specific measurements of each cut],Mother Sauces,which are the foundation of all sauces [Bechamel,Veloute,Hollandaise,Espagnole,Tomato,Demi glace],cooking techniques,baking and pastry,sanitation and health code requirements,Basic Culinary Math [recipe conversions,food and labor cost percentages,converting standard to metric],Psychology,Business Courses,some French and Spanish language and even Basic English composition.
ALL curriculum is based on French standards from the 1600's-1800's.Nearly all terms will be in French.If you are in a hotel or fine-dining establishment,all of the Executive chefs and Sous chefs [second-in-command] will expect you to know what they mean when they tell you "I want all these carrots cut in a fine brunois" or "Make me a consumme".They aren't going to tell you and will rip you a new one if you go "What?"
And like it or not,you WILL get yelled at during your career,no matter how good you are.You check your ego at the door when you come in and the magic words are "Yes,Chef".

Also,for every one thing you are taught in school,there are 50 more things that you won't learn from a book..you learn it from experience.All chefs have their own way of doing things.There is more than one way to skin a cat,you know? A chef from Germany will make a sauce differently than a chef from France..it's all about how they were trained.You have to be able to do what THEY want with no debate.

And just because you graduate,you do NOT graduate as a "Chef".That is an EARNED title and can take years to acheive even a sous position.Keep in mind that 95% of all culinary grads will no longer be in the profession within 5 years after graduating.Schools are full of people who think they can do this and then figure out it's too hard and demanding..but you still have to pay the $40,000 back even if you don't use the education.So think long and hard and realize that it's not what's on Food Network TV,ok? "Iron Chef" is the exception,though.And Gordon Ramsay's "Kitchen Nightmares" on BBC America is also VERY realistic...but don't watch "Hell's Kitchen";that's all staged bullshit,trust me!
Watch an episode or two of "Iron Chef";that hour that they have to come up with a four course menu is about as real as it gets with the pressure and intensity..that is also known as a "mystery basket" and that is an interview in this profession at most jobs.
You walk in,they give you a meat,starch and vegatable and you can use whatever else they have in the kitchen.You have to dazzle the hell out of the chef to get the job...you can't just make something common,because anyone can do that.
You will also not get rich doing this unless you are a Sous or Executive Chef [and an Exec position also requires a business degree,because they are responsible for much of the financial aspects,like keeping food costs in line with how much you pay your employees and how it relates to profit margins]..the first few years of a cooking career is hourly pay,but you are there to KEEP LEARNING!

so,I hope I answered some questions and I'm sure I made you decide to do something else with your life....

[Crimson King]

One last thing,FAllout:

I have a friend who was an Executive Pastry Chef at Ritz-Carlton here in Atlanta.

He spent nearly 9 hours making these delicate,dainty little cakes and cookies which they give for free to the guests.We're talking a few hundred of these things on a daily basis.

He had all of his stuff loaded up on a 6 foot tall rack on wheels and was going through the kitchen to get to the service elevator to bring them up the two floors to get to where they needed to be.

A wheel on the rack hit a bump on the floor and every one of those fucking cakes and cookies just flew off the rack..shit happens!

It didn't matter that his day was over and it was time to go home;he had to start all of it over again for another 9 hours.

THAT is what it's like to be a chef!

[cole]

You definately need to get on that man, Give the floyd a shot. some good stuff there, comfortably knumb is a sick song, the solo is so badass.

ill see how it is

[hugs not drugz]

lol i smoke 4/5 days at lunch. sometimes all 5 days. its an easy way to get the day finished cuz i only have PE and into to comp so its cool