culinary arts 17 (cooks world-chef's assistant-pcc cooks)

i have been volunteering as a chef's assistant out at cooks world in the udist.
basically you prep with the chef and then you are their extra arms aka move crappe out of view and pre-think their needs for supplies, plate up, serve and do wine flights then ofcourse clean-up etc...just like a tv show but the class size is typically 10ct and under.
so, i am getting the class free (about $60) but am working it. which, so far, i have found much better than attending as a student. aka i get one on one time with an esteemed chef and i still take notes, get tipsy, eat the food and ask questions throughout. in fact if you work with a chef from a restaurant most of the prep was done by their employees and sometimes they'll even take their dirty dishes with them.
jean and i started here, i guess last summer, by paying for an indonesian class; then we made it onto their volunteer email-all call.
i always try to get into classes with local chefs with pop. restaurants so i get the name drop out of it (not that they recognize me when i patronize their restaurant afterwards but...i still feel more informed).
here are a some class descrip: for a few that i have assisted so far.

-Jayesh Rao was amazing because he was like a science teacher and has a masters in botany so everything he talked about he could explain why...i believe he married a jewish gal and has a a catering biz as such.
INDIAN COOKING: The Basics from a Native. Learn how to flavor food with aromatic Indian-style spices & techniques for building flavor with veggies, chicken & fish. Guest chef Jayesh Rao was born in Nairobi, Kenya and grew up in an Indian household. Chef Jayesh has a passion for "World Cuisine" and demonstrates the fundamentals of his native Indian cuisine for cooks curious to expand their repertoire of ethnic cookery.

-we went to chef John Neumark's restaurant, serafina, and after spending $300 plus bucks they offered us our coats to leave way before we were ready, but we had given them our $ so they were. the rudest experience i have ever had. it is an extremely small tight fit place and they wanted the table. i would never go back cuz of this (plus the food did not impress any at our table although i did like his skills and his regional themed class concept and dishes at cooksworld).

class descrip: Regional ITALIAN Cooking with John Neumark of SERAFINA. Back by popular demand: the very talented & entertaining executive Chef Neumark...the creative force behind Seattle's most popular Italian restaurant : SERAFINA.Chef Neumark's style with Regional Italian cooking is inspiring, intelligent and authentic. Join us and learn to cook the best seasonal Springtime CIAO (highlighting Easter dishes ) from all over Northern Italy .Chef Neumark will include a regional Italian wine tasting, too!

-chef Steve Smrstik from 35th st. bistro had excellent energy. he brought a cooler filled with so many different types of whole fish that most of us would never have had an opportunity to j or zipper cut through (plus he sent me home with tons of fish).
class descrip: Go FISH! We're pleased to welcome back Executive Chef Steve Smrstik ! For 7 yrs. he was Executive chef of Seattle's FLYING FISH restaurant and now he's working his culinary magic at the new and truly fabulous dining spot the "35th ST. BISTRO" in Fremont! He'll be demonstrating his considerable skill with FISH: buying, storing, proper cooking methods & great recipes.This is a VERY popular class...come hungry & enjoy some of the best fish & seafood dishes in Seattle! New Recipes, too!

-the description is no longer up on the net but i recently assisted chef shannon galusha from veil. he too was very laid back and calm. all of these chefs have been as well as real personable so i think they might like the change in venue as well. his menu was delicious and he spoke of a new herb farm organic local style restaurant he is opening out in bainbridge in 2007. better than getting free fish he gave us all $25 gift cards to veil.

-next up i work with chef seth caswell from stumbling goat bistro.
class descrip: STUMBLING GOAT Bistro has earned accolades as one of the 'distinguished destination dining establishments' in Seattle. Chef Seth Caswell, who developed his style working with Jean-Georges V. in NYC & at the very famous"Nick & Tony's" in Easthampton, NY.....focusses on seasonal ingredients, inspiring innovative dishes that will sure to raise the level of our students' culinary skills!

i also just took the pcc cook's volunteer training program (yeah there is a "program" i guess it is the largest cooking school in the usa-over 700 classes and volunteers) so i will be starting to assist with them in march.
very different: things like: must wear gloves when handling student dishes or food, no towels but paper towels are allowed to touch dishes, bleach and water solution spray to clean, one cutting board and sponge for meat only etc... this makes cooking just not very real to me.