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What are some tools of the trade I should be familiar with in culinary?

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Dada’s Answer

After completion of a diploma or the certificate course in Hotel Management, one can join a hotel as an intern or cannot for apprenticeship after 10+2 directly.

A trained chef has many employment avenues which are varied and interesting. Hotels/restaurants, air catering, food processing companies, catering in confectioneries, cruise liner and corporate catering all require chefs.

Without a doubt your lecturers are a valuable resource, and they can potentially help you make connections and find a job after you've graduated.
Having a culinary school background can help you hone your palate and learn which flavors complement each other.
Going to school will expose you to many different flavors, ingredients, and cooking styles, which gives you versatility when it comes to choosing what style of food you want to cook.
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Mark’s Answer

For the time being concentrate on your knife skills, its usually the thing most cooks struggle with. I used to buy vegetables and practice at home. Just pay attention to what the other cooks are doing, write things down, and be aware of everything that is going on around you.
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Jeff’s Answer

Some tools of the trade will be chemistry and physics.

You need to know how different chemicals work together in order to provide the best food possible.

You need physics - mostly heat transfer - to know how best to cook particular dishes. Not everything cooks at 350 degrees for an hour.
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Ravi’s Answer

As an amateur cook myself i would like to point out that the passion cooking should come from the Heart. Preset a dish that heals your Soul.

Anyone can cook , but what makes you different is how well you cook.

Just like any other field you learn by practice and in cooking self play an important role.

Online you can fine infinity number of recipe which you can use for your practice. with each dish you make you will learn something new.

In case you are passionate you can go for couple of weekend classes to get the basics right.

Mostly in the culinary school they teach you different techniques which is not required if you are not making it a career. One important thing i would like to mention is there is no certain set of rules you will learn and it all comes to experience and practice.

The best mentor will be your MUM while you are starting.

I would suggest you get the following book:- Mastering the Art of French Cooking by Julia child

This will help you improve your technique.
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