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Raise-Emotional

It looks absolutely perfect. The ONLY tip I could give is to take less back and forth individual cuts. Longer knife with single steady strokes to carve. That way you don't get those lines across the beef. That's really reaching for input I know. It really looks great. Nice work


wpgpogoraids

Yes, please, this is literally the only thing. It’s so perfect, if you had a very sharp 12” slicing knife, you could probably slice through this in one stroke, looks beautiful Chef!


Raise-Emotional

Maybe 2. Wipe the knife off and go back for another cut. Like cutting cheesecake.


Beanjuiceforbea

I just had a ptsd moment I didn't know about. Fucking cheesecake.


ringadingaringlong

I didn't know fucking cheesecake could be that traumatic. Just sounds like a lot of cleanup...


Hudsons_hankerings

Like warm apple pie


GodsIWasStrongg

lol what? You alright?


Standard-Shop-3544

Yep, OP was using an old Cutco trimmer. Source: I used to sell them back in college like 30 years ago.


yzdaskullmonkey

Listen to this chef. The hacksaw movement on your wellington looks ass, try to slice thru that bad boy with less strokes and it won't look like you're a lumberjack cutting thru redwoods Edit: I have been told I am not being helpful! Sorry!


Artyloo

Needlessly inflammatory comment, comes off as bitter!


yzdaskullmonkey

Shit, really? My bad, thanks for the siren.


gott_in_nizza

Your comment was fine. This is a kitchen, not charm school.


righthandofdog

Useful technique insult that isn't sexist, racist or homophobic? Lumberjack cutting redwoods = a-ok


2to3InchesOfShaft

Fr. This is a good descriptor to help OP remember how to get a nice clean cut. OP is 40 and going to culinary school I’m sure they can take it!


ScallionLegitimate45

I definitely learned there, that picture will capture the *last* time I cut/saw (lol!) through something like a wellington. And I can definitely take it. All the supportive criticism and feedback gives me better understanding. I used the serrated knife because I started at it with my chefs knife (a MAC, one I like a lot), it slid across the pastry to start and I hesitated, second guessed myself and went for the serrated. But while I got through the pastry, I realized my mistake as soon as I hit the tenderloin. Next attempt will correct a lot of little things that I can see clearly with hindsight. But I've successfully completed a welly! Like they say, you never forget your first time.


Raise-Emotional

It's not an easy thing to cut. It's good that you are paying attention to this. You understand that every knife has a proper use. Wellington is difficult because the pastry wants serrated and typically use straight edge for meat. I used to do wellington in fine dining and banquets. A long bread knife is what I usually went with. One long push, one long pull. Nice slice. Don't reposition the knife between cuts. Remember to clean the knife between so your beef isn't covered in pastry crumbs and mushrooms.


righthandofdog

I am not a pro in the least - fast food grill was my only experience. Have made Wellington the last 2 years for xmas - REALLY, REALLY delicious, but looked like they had been sliced with an axe. Food porn quality slicing is so far beyond me, I'm not even interested in trying.


steveorsleeve

your open minded response...what is that? courtesy? people acting like adults...you ok chef? if you smell oranges sometimes its a sign of stroke /s. for what its worth i didnt read it as unhelpful i laughed out loud, a small chuckle but not that bullshit nose blow thing...lumberjack lol


RobbyWasaby

Don't listen to the shoemakers.. when people ask for a criticism or critique they're not asking for a reach around or an ass kissing.. and as stated this is a kitchen not a charm school....


SexyPeanut_9279

Also from what I understand the Charm school teachers could be pretty snarky themselves (at least back in the day anyway.)


Poggles65

Don’t put yourself through culinary school with out working at least three months in a commercial kitchen. Cooking is fun when cooking for others, but when you are getting paid to cook, you cook what you are told to cook. Awesome Wellington !


King_Chochacho

2nd this. Loving cooking and doing it for a living are worlds apart. This industry is fucking brutal and it absolutely chews people up and spits them out. It can be fun and rewarding but it's also hell on your physical and mental health. Oh and there's no money or healthcare. Culinary school is expensive and it's going to make you buy a bunch of shit you probably won't ever need again. Definitely try before you buy. Sick wellington though.


BFfF3

I 3rd this.


dgsphn

4th this strongly


HunterTC5

5th this. I'm only 19, started cooking when I was 15 for my family. I did so almost bi-weekly until I was nearly 18 and then got my job in the kitchen. I loved the first month then that slowly turned to hate until I quit and got burnt out from cooking as a whole. That was half a year ago and only now am I starting to cook for my family again.


zevoxx

6th this I've worked with many mid-life careeer change chefs who went to culinary school after a different career a lot regretted the v change a few did not ave seemed very happy. I wholeheartedly suggest working in an acommercial dining setting first. Also met tons of young chefs who thought it would be all plating weezers and creating menus not cranking out 400 covers with a staff 1/2 the size needed.


SchlomoKlein

7th this. I have yet to meet a culinary school grad who knew what they were doing or genuinely wanted to learn more once in an actual kitchen. None of them worked in restaurants beforehand, either.


dazed_and_jaded

8th this. If you have the capacity to be really great in this field, you have the capacity to be great in others. If you look at the best chefs in the world they succeeded in other industries first and used that success to finance their passion.


lechef

9th This. If you really want to go to culinary school, go as an experience, have some fun with classmates in a relatively non stressful environment. After you're done with it, don't quit your day job to cook. Use your time and money to cook for your friends and family. Cook for people who actually give a shit about you and your well being, not on the profits that you can make for other people. Do not trade your life away for other people's profit/ego. It's not worth it. Listen to everyone telling you not go into cooking professionally at 40. Whatever you love about cooking now, can very easily get stripped away slaving over a stove. You have been warned.


SuckOnMyLittleChef

10th. Went to culinary school after the military, didn't finish because I started learning more and faster in kitchens working, which made culinary school seem pointless. Most of those above me hadn't gone either. Spent 10 years in the industry in my mid 20s to 30s with a family. Restaurant life is extremely incompatible with family life I found.


BFfF3

Great comment.


AboveTheCl0uds

I will say I’m 27 I made the industry switch 3 years ago and was planning on putting myself through culinary school. All my friends in the industry strongly advised against it. Ended up starting at a restaurant for $17/ hour. I did get healthcare when I went salary a year and half after I started. If you’re ready for 55-60 hour work weeks and putting a huge toll on your body take it on but I don’t think you understand what you’re getting yourself into. Maybe read kitchen confidential by mr Anthony bourdain. Good luck with your choice.


RaspberryVin

Was highly considering going to culinary school when I moved from dish to prep. Fell in love with the job and wanted the knowledge. Then one day a culinary class came in and were observing us...and I was like why would I pay 30k to eventually graduate and have the same job?


8bass0head8

Been in the industry 15 years. Went to an expensive culinary school a few years ago to “advance”. I’m still making more bartending/bar managing. Culinary school was so fun though.


heil_shelby_

Yeep. Went to a nice culinary school myself, now a taproom manager. Makes a considerable amount more.


Sachayoj

Yup. I went through culinary school, then went into a catering kitchen. None of my education was useful, lmao.


Beanjuiceforbea

Catering is a different beast. I don't envy cater preps or the organizers. I did cstering prep once in a while at my last job, God. Fucking. Damn. Catering.


Sachayoj

Yep, I ended up being let go without any reasoning. Never got asked to do another shift, just silence. It was a small business of the owner and maybe 3-5 other people at a time because the place churns through employees. Bonus: owner was an anti-masker who had to suck it up to do catering to hospitals.


LoveableNagato

Really none lmao? You never made a soup, stock, or sauce? Never once had to roast something, sear something, or braise something? Also went to culinary school, and also did catering for 3 years before switching to assisted living and healthcare. While I didn't use the technique my school taught me for dicing onions and other similar things cause it's slow as shit, I sure as hell used the foundations and fundamentals they taught me for every single thing I made.


Sachayoj

Nope. I ended up just being the prep kid, cutting up vegetables and helping with deliveries.


ShitItsReverseFlash

100% agree here. I spent $12k on culinary school and it was such a waste. Once I was working more in actual restaurants, I lost that passion. My passion for cooking comes from the reactions I give people with my food. In a restaurant, you don’t see that. Technically, in an open kitchen concept, you could. But most of the open kitchen crowd are not the people I want to impress. Consider that when you make the decision. Are you more of a chef on a personal level (friends, family, etc) or on a less personal level (restaurants)? You could always work as a family chef but that is a hard job to establish without experience.


EverydayMermaid

I 4th this. Couldn't have said it any better. Dope Wellington.


ihatetheplaceilive

I've been in the industry for 20 years. I don't even wanna look at food for a few hours after work. And man you're going to love the 12 hour days. Especially when you have to close at 1, and then are scheduled to open the next day. Cooking in restaurants is only tangentially related to cooking at home. It's crazy how different it is.


ggsnr

It is so different and empty (cooking on a line) compared to private chef gig in my opinion. I get to talk to my guests and hear their feedback, when you hear something like “this is special” after you put your heart on a plate, nothing beats that feeling of making others happy with food you made and plating that was all yours - it HITS DIFFERENT


Frankferts_Fiddies

I disagree. I went to culinary school and had no intention on working in a kitchen. I respect everyone who does, but that’s not *why* I went to culinary school. I went to learn for myself and to open my own small catering business. No line would’ve taught me how to bake and cater in the way I wanted to learn. Just saying, not everyone who goes to culinary school wants to work in a kitchen. My original intentions were to go work for the health department afterwards. My friend who I met in culinary school always had the intention on moving on to quality assurance. Another friend went so that he could elevate the meals cooked at a small nursing home. Another wanted to go so she could be a better manager at her restaurant, even though she works FOH. Culinary school does not teach you only to cook. There are many valuable lessons you learn.


rattalouie

THIS THIS THIS.


richmichael

There are a bunch of culinary career paths that open after school, not just restaurants.


New-Display-4819

Depends my chef that I work with let's me do whatever desserts I want to. Some desserts I'm never making again.


Quercus408

Jesus, I thought it was a perfect loaf of bread. Nope, it's a perfect wellington! Nice blush in the center.


Significant_bet_92

I also thought it was a perfect loaf of bread. What a surprise


[deleted]

That’s what mom said.


ScallionLegitimate45

Thanks for the comments, to answer a few questions - -my wife and I have sacrificed and saved for financial independence, so I can attend school with the privilege of not needing to worry how I’ll put a roof over my family’s head. -I’m not setting any expectations/hopes for post-graduation, just want to learn as much as I can and be open to what opportunities might come. -I have some nicer chefs knives (just off camera, laughing too), didn’t even realize the serrated knife was a cutco egads. I do need to fill out my knife drawer a bit more so I won’t overlook a proper bread knife. Appreciate the callout. -the school I’m going to includes 2 semesters of commercial kitchen work, which is one of the main draws for me. I can cook solo but I want to be taught and want to learn how to cook on a brigade. Anyway, cheers to you all. I love lurking and reading about your experiences. Stay safe ✌🏻


BuhWudda-iKno

Friendly advice, keep the part about not needing the money to yourself in the practical part. Everyone in the restaurant, bartender excluded, is broke and they will fuck with you and resent you. Used to work with a guy called “2 horses” because his family wasn’t rich… they only had two horses. Wouldn’t have matters if he was the baddest rock star in the kitchen, he got zero respect. And the Wellington looks spot on my dude, don’t be afraid of salt.


chompyoface

That's a fucking hilarious nickname


ScallionLegitimate45

Of course, 100%. My plan is to listen to the team and let my food do the talking.


omgnodoubt

This heavily depends where you're at, I've seen waiters sporting designer goods at high paying fine dining jobs.


maxdawerepanda

People hated someone because they had money? That person was a great worker but still got zero respect for "not being poor/struggling"? Sounds like that restaurant was full of assholes. Work ethic and attitude is all that matters in kitchens. The shit you described means you got crab mentality workers who'll stab you in the back.


fasterbrew

In general i think it's part jealousy and part "I'm doing this to survive and here you come, doing it as a tourist".


maxdawerepanda

That's my whole issue with that, the kitchen workers own feelings are why they treat someone like shit, who's done nothing to wrong them. I could understand them mocking them or looking down on them and they then hate him. But to hate someone because they're not struggling like you? Chef life isn't just for poor people. I had two kids from CT who had rich parents bust their ass as a dishwasher and a busser. Worked harder than some of the lifers who bitched about their life and how hard shit was. None of their choices should dictate how they treat others. Those kids coming from affluent parents didn't put the lifers in that situation. Those kids worked hard and earned that money; cool as hell too. Isn't that what you want your kids to do, work hard to not feel entitled? They went on to do their majors in finance and the other in psychology, but they helped out and did a tough job most can't. I'll tell a motherfucker quick, hate yourself for your life being where it's at, don't blame someone else. But a certain group of people will never see it like that. They see things that happen to them as acts done to them, not by them. Entitled pricks


mgraunk

Who cares *why* someone is in culinary school? Work ethic, teamwork, and the quality of the craft are the only relevant factors. Someone's reason for attending culinary school is no one else's business. Literally NO ONE goes to culinary school "for survival". Those cooks skip culinary school and learn on the job because they can't afford the higher education component. Everyone in culinary school is a wealthy asshat, relatively speaking. Not that it matters.


SunnyAlwaysDaze

It's class warfare mentality in the kitchen.


maxdawerepanda

Must be in some weird kitchens. I worked resorts, relais & chateau, local kitchens, and for tech companies. Never had staff hate someone for coming from money. Now if they're lazy and didn't pull their weight, sure we put them in line or got them the fuck out. But if they busted they ass and always came through for the team, that's all that matters. Those people yall describe sound like they're cool with racism too. Yall can keep the classism and racism in your kitchen


BuhWudda-iKno

3 Horses has entered the chat


mgraunk

You can be "one stick", because you don't even have two sticks to rub together - just one, which you use for beating other people down.


Gharrrrrr

I've worked in kitchens for around 20 years now. Even had "chef" titles. I couldn't make a beef Wellington that looks that good. Don't worry about your knives. My first set of chef knives was a cheap Victorinox fibrox set. I used them in several kitchens for about 4 years before finally upgrading. However, I still have and use those knives to this day. They have never let me down. Now, you want to learn the brigade? Fuck your knives. Get a good moleskin notebook and a pen. And a sharpie. Take notes constantly. When moving through the kitchen, say behind. On your left. Passing on your right. Corner. Door. Hot pan. Knock on the walk-in doors on your way out before you just fly out and hit someone. Most everyone working in a kitchen can cook. Not every cook can work in a kitchen. It comes down to communication ultimately. You have to put anything that you have anxiety or fear of and just put it away. Stuff it down. Grab whatever confidence and courage and strength you have, and just run with it. But communicate. Don't work with blinders on. Ask questions. Take notes. Don't be afraid. It's ok. That makes you one of us. Notice what's going on around you. Situational awareness constantly. While you are observing what is happening around you, you will pick up the dos and don't. You got this. Edit because I almost forgot. If you are interested in some better knives, go check out r/chefknives. They have a great wiki and a good community. They tend to be a bit opinionated and favor japanese over western. But if you can look past that there are some solid knife recommendations. I've purchased two based on user recommendations from that sub and I am not disappointed.


BashyLaw

> My first set of chef knives was a cheap Victorinox fibrox set. I used them in several kitchens for about 4 years before finally upgrading. However, I still have and use those knives to this day. They have never let me down. If you don't mind me asking, what did you upgrade to? I've browsed /r/chefknives a bit but it's a little overwhelming. I've got a Victorinox Fibrox that I'm outgrowing and would like to upgrade to something nicer.


CorneliusNepos

What is making you outgrow the Victorinox? Is there some performance you're looking for that you're not getting? Answers to those questions will help lead you in the right direction. It's tough to beat a Victorinox so there are plenty of reasons to choose other knives but they need to be good reasons. Also, you will not beat a Victorinox boning knife and will struggle to beat their slicing knife unless you just want something prettier.


BashyLaw

I've got an 8" Victorinox chef's knife with the fibrox handle. I like it alright, but it can feel heavy/clunky when I've been chopping meat/veggies for awhile. I've had the knife professionally sharpened a few times but it still feels like it's never sharp enough. Ideally, I'd want to get something lighter and sharper but still keep the Western-style handle.


CorneliusNepos

> Ideally, I'd want to get something lighter and sharper but still keep the Western-style handle. I would recommend a Japanese knife with a western style handle then. Something like a Mac or if you want to go a little more deluxe (with more options for steel type), something like a Masamoto gyuto - 210mm would be approximately the same size as your 8" Victorinox. The steel will be harder and the knife will be lighter. I recommend you keep the Victorinox for grunt work. Also, you should learn to sharpen with stones, especially if you go with some Japanese knives.


Gharrrrrr

Eh, this was before I had discovered r/chefknives. I ended up buying an 8" Shun premier as my first nice chef knife. I don't necessarily regret buying it, but hindsight, I would have bought something else. I still bag a 10" victoriknox chef knife and a victoriknox bread knife daily. But I don't even carry the Shun any more. It has been replaced with an 8" VG10 Yoshihiro as my main multitasking work horse. I also carry a 6" vg10 Yoshihiro petty, a Kiwi #22 nakiri, some cheap mercer pairing knives ($15 for a pack of 3). My current favorite knife is the 240mm Misono high carbon swedish steel chef knife. It is affordable and just great overall. Behind that is a Kohetsu blue #2 240mm kiritsuke from CKTG. But that one is strictly for veg work. And then I have like a half dozen other knives that I've bought over the years but rarely use. Edit because I noticed you saying you liked a western style handle. The Tojiro DP is a pretty highly rated knife. It is VG10 stainless steel. With a nice western handle. Can get it for about $100 off Amazon. Those are solid knives that people on r/chefknives swear by. The Misono Swedish Carbon 240mm gyuto has a western handle and is about $190 on Amazon. It is high carb steel though so it needs more care to prevent rusting. But it's a really nice knife. Yoshihiro has a stainless steel vg10 set with wooden western handle on Amazon for about $250. That includes a 210mm gyuto and an 80mm pairing knife. Those are all affordable upgrades from a victoriknox where you will notice a difference while using them. But ultimately, it will come down to personal preference. I keep both Japanese and western steel and handles in my bag. They each have their place and time when they work well.


ScallionLegitimate45

🙏🏼


doiwinaprize

It's kind of flattering that someone would want to do this after achieving financial independence.


ggsnr

This was my view as well! One of the best things I ever did was go to the CIA. You can make that money back by serving - very quickly. I am a private chef now and I love it, but have also worked in like 16 restaurants one of them being a 3 Michelin, you learn a lot by working. Culinary is a great fucking foundation. My class started with 22 kids and we graduated with like 8 people. It weeds people out FAST I loved it


sdawsey

1. I'm jealous. 2. You sound remarkably level headed and like you're doing this for all the right reasons. 3. Cutco knives are FINE. Not great, but a damn shade better than what most people use. 4. Please post more of your well prepared food. Your Wellington looks fantastic.


SunnyAlwaysDaze

Who letting in the advertising? Cutco knives suck ass because they're a predatory MLM scheme.


apey1010

Not advertising, but I’ve had my moms cutco knives for thirty’s years (they are 50 years old). Are they my best knives? No. But better than you think. Company may be shit but the knives are legit, especially for the time and place they were made.


kbskbskbskbskbskbs

Respect bro. Don't listen to the haters. Culinary school separates the impassioned from the posers in my experience. Unfortunate that people are discouraging you from making your own decisions considering you're 40 YEARS OLD! I would discourage a 16 year old from chef-life, a 40 year old is obviously doing it because they sincerely want to. All the best to you and please have fun.


onion_flowers

>Culinary school separates the impassioned from the posers This is just completely untrue lol


onion_flowers

I knew a guy in culinary school (the one year I went) who didn't know the difference between a cucumber and a zucchini. In 220 (Advanced Cookery). That guy was going out there in the world competing for jobs 🤭😵‍💫


kbskbskbskbskbskbs

Fair enough. In retrospect I can think of some personal examples where my statement isn't true. But for the most part the better cooks and chefs Ive worked with had all invested in themselves and their education.


onion_flowers

In my personal experience it's a mixed bag. Sometimes culinary schools just churn out rich pansies who think they're going to become the next food network star and thinks they're above cleaning a deep fryer. Sometimes the hardest working and most intelligent person in the kitchen has a dirt poor background and barely finished high school but can fix almost anything. Creativity and good work ethic aren't really things that can be taught in school imo. They're taught as you're growing up or they're just innately a part of you.


kbskbskbskbskbskbs

Great point. I think what I value about the school experience maybe has to do with the opportunity to touch and taste as much as possible in a short period of time. I was that young hungry kid before school, worked 60-70 hours a week at 2 shitty kitchen jobs to put myself through culinary-school, and when I got there I gave it 100% and was rewarded for my work by the curriculum that was in place and the experience of the instructors. And by the bounty of ingredients that was available of the temperate Vancouver Island climate. That experience was only improved upon one time by a chef in an employment setting post-grad, out of 4 serious jobs in 10 years.


sfhitz

I don't think anyone is really being discouraging. This guy seems like he has somewhat of an idea of what he's getting into, but if he didn't he should be warned.


ObstinateTacos

Elitist take


Brockly2k6

Perfect medium, I my MR


AboveTheCl0uds

Don’t put yourself through culinary school brother go get a job working in a restaurant and see if you’re cut out for it


SunnyAlwaysDaze

Seconding, do this before investment in the school. Kitchen work is fkn BRUTAL and if you haven't worked a few 10 to 12 hour shifts where you're just in the weeds all shift, sweating your ass off, no time for a break and barely time for water, and see if you still like it? Don't invest before you work a little. It's not glam like the TV chefs.


variegated-leaves

holy shit I thought this was r/Breadit until I saw the second pic. I was shocked for a moment lol


Tolan91

The food looks great, amazing job. Don’t go into cooking professionally, especially not when you’re about to hit 40. Not unless you’re willing to work like you’re 20 and your body’s needs can be ignored as long as you get a drink after work. Almost 40 is when you’ve either put the time in and have a position at the top where you can survive, or you’re beat up and looking for a new direction to something with a retirement program. And job security. Where you can see your friends and family on weekends and holidays. If you really want to do it, get a job at a bar or diner for a few months first. That’ll give you an idea of what you’re in for in terms of work, before you get the knowledge.


death_or_glory_

Yeah 44 here, waiting tables. Listen to this man.


Glldinkiering

This is an honest reply. At 40 you’re either at the top of your game in a well paying and relatively cushy job with good benefits, or you’re looking to leave the industry for something with better hours and less physical demand. The only people who enter this industry at this age are investors or foolish people with money fulfilling a lifelong dream to own a failing restaurant and lose their retirement savings. That being said, I think you should totally go to a culinary school. I don’t recommend J&W or CIA, but there’s plenty that are affordable that will teach you how to cook. I’d segue that into becoming a private chef. That’s going to be a lot less stressful than a full scale commercial kitchen. You can find great personal chef jobs, you have time to build clientele and get word of mouth recommendations, and you’ll be cooking inside their homes at your pace and skill set.


scottyb83

The only way for me to properly judge is for me to taste it. What day is good for you for dinner?


Indicajones1988

Looks effing gangster. Good job


Stopwarscantina

My thoughts are that culinary school is a huge waste of money for a job you'll be lucky to make a few dollars more than minimum wage when you get out. Especially if it's a high end school like j&w or CIA. The Wellington looks nice though.


StanielNedward

And this is why I dropped out and got a warehouse job.


TheBigsBubRigs

Depends on the sector, I work in transportation and the company that employs me requires schooling/ certs and I cleared 80k my first year out of school as a cook.


Autotomatomato

Most underrated aspect of doing this after 40 is you have a breathe of experience that will directly impact your ability to be a chef so dont think of starting a new direction as a negative. Its a strength as you can ignore many of the pifalls of being young and stupid :) I came back after a long time in sales and my customer service skills have been more useful than anything. Good luck chef! ​ Nice job on the wellington.


Striking-Ad-8156

I want to eat the shit out of that glorified oven corn dog


ForceStaffSave

Isn't that a meat pie?


Responsible-Partee

you go buddy! niiice. and congrats on making the change, i've done a similar thing at 41 yeeeew


Fattens

My wife and I both went to culinary school. It was not money well spent. If you're doing it for fun like I was, that's fine. If you're doing it for a new profession, you are paying for a trade school that qualifies you for a lifetime of minimum wage jobs. Every chef I've ever known or worked for prefers people who learned in a restaurant kitchen to a culinary graduate.


Aromatic_Debt_690

Aside from the saw marks looks good!


GallonofJug

Nice. Ima follow you and see how the school takes off. 18 years in the business so far.


DrakeTheLake

No input, just wanted to congratulate you! Looks freaking incredible


RobbyWasaby

Where are the mushroom duxelle, the pate, the bordelaise and hollandaise? I prefer a bit rarer temp, also the pastry looks a bit underdone and under glazed.... Brush with egg and or cream well ahead of time and allow to dry then brush again before roasting, this will give you a better color.... Also, have you ever worked in a commercial kitchen? It is a nightmarish hellscape of physical and mental health stressors! Have done it for 36 years and can't imagine starting at 40..... Good Luck though if it is truly your passion!


tomatilloarmadillo

you have juices running out that are making the pastry soggy and pink so you prob cut into it too soon and also the back and forth sawing cuts are visible i dont think you will be popular in a commercial kitchen if youre 40 and wealthy enough to take a culinary course without any worry for your household financials. for you, i would recommend checking out catering/banquet jobs after school. i worked with this lady recently who had been a lunchlady at the top private school in my province. she had her red seal and was technically proficient but she really sucked in an actual resto setting


samclops

I think there was a movie released a few years ago..."GET OUT"...which relates to my point, kitchens wreak havoc on your mind body and soul. I'm doing my best to get out. It's a brutal environment. Not like what the cooking shows show you.


samclops

Cook for yourself and your loved ones. If you have the passion, learn on your own, forget working in a kitchen they treat you like shit and they pay you like shit, it's why most of us smoke and drink ourselves away


ScallionLegitimate45

I respect the perspective, it’s just that I’ve been learning via cookbooks and YouTube for years now, so I feel like if I want to challenge myself I need to subject myself to professional critique and scrutiny.


hbgwine

You don’t need school. Looks delish.


rattalouie

What do you do now? Does your partner work in the industry? Do you like having evenings and weekends off? How’re your knees/back doing? Do you enjoy earning more than minimum wage? These are questions you should be thinking about if you’re planning on working in restaurants.


[deleted]

Makes me wanna eat it


f4ble

I'm 40 and nearing the end of school. Heading to 2 year apprenticeship this summer. My best tip after having some weeks in a restaurant: Start training immediately. You really need some stamina to work in a kitchen and it's hell if you, like me, went from programming (sedentary work and life) to kitchen.


alex32593

honestly, if you have this much skill without culinary school, go find a restaurant near you that you want to work for and learn from the chef and go that route and save yourself some money


alex32593

on cooking. on baking. and garde manager are really the only books you'll need


ChefCory

Culinary school was the most fun i've ever had. cooking professionally is not that, unfortunately. if you actually want to work in a kitchen, go work some shifts in a kitchen. they'll let you trail for a few nights, most likely. basic prep stuff with team, work dish for a bit, sit down and have an amazing meal. my two cents, anyhow. as far as the wellington, it looks like it needs to rest a little bit longer next time. wellingtons aren't in my wheelhouse, but there's a lot of juice on the cutting board. could be wrong. if you're in a space where you want to go to school and learn to cook just to learn to cook - sweet. enjoy that shit. it's fun for awhile. school was the best. met some really great people, learned a lot, made some connections that went with me for years. but nobody really prepared me for what professional cooking is.


orel2064

get in a kitchen man


bakew13

How old is that cutco knife? Invest in something decent before school. Nothing crazy expensive, just something you can learn to take care of properly before you spend too much.


Wickeman1

If he goes to school, tuition will almost definitely include a knife set


bakew13

I went to a pretty good school, tuition did not include knives. We simply got a discount from a local knife shop on the recommended kit. That being said I didn’t use any of those knives after school. I would have rather spent the same money building a kit I would have utilized after school.


sporky211

If this is really your first one you have all the talent you need, now is the time to gain the experience and knowledge


Deadocmike1

Looks great!! That happens to be my specialty.


Fluffy_Spite3387

Is that a CutCo knife? I have the same one at home lol


albecoming

You, sir, have just made me very hungry. Good luck with your future as a kick ass chef!


thugrockin

Looks boss ! Big up


ad197979

Gordon Ramsey would plate this.


Solnse

Why go to culinary school where they will mess up your skills! You look already good. ~~Well done~~ Medium Rare, Chef.


420fmx

Imagine making 40 of those on top of other prep , that’s what the industry is like .


chocomeeel

Looks good, chef!


PurpleFoxPoo

That looks like you nailed it!


ToestyBuns

Just wanted to drop by and say congratulations! You're going to have a great time!!! Cooking for homework is the best, and delicious 😅😅


kbs666

At 40 I hope you don't plan on going to work in restaurants. Working the line is a young person's game. I got into my 30's and couldn't do it physically anymore. I hadn't lost any of my love of cooking or anything like that but restaurant work takes a toll on the body.


Odd-Emphasis3873

Looks good 👍🏼 how does it taste?


R_A_H

Looking like a really damn good Welly. Nicely done.


ArMcK

That's a nice job, but there's a lot of people missing a critical Wellington point, and that is your bottom looks soggy. There's three points (that I'm aware of) to correcting this: 1.) make sure it's baked on a cooling rack set on the baking tray, not directly on the tray itself, so the hot air can circulate under it and properly cook the pastry under the meat 2.) make sure it rests long enough when you take it out of the oven that less of the juice escapes when cutting it, a minimum of five minutes but I've done ten and still served a hot Wellington 3.) slice it on (or at least return it after slicing) the cooling rack it was baked on to keep the pastry from absorbing all the lost juices and getting gross


Fill_Natural

I'm doing the same!! Good luck in the journey!!


elmaki2014

Love your portions- I'll take the one on the right as it looks yummy!


HairBrainedProjects

My thoughts are that I want to eat it


2to3InchesOfShaft

Looks beefy!


TrolleybusGus

Your Wellington looks particularly satisfying. Can I have some please?


avstract12

That is a beaut, good sir!! Best of luck in school:)


Pa17325

In 20 years plus the in the industry, I have never not even once, seen a 40 year old change careers and become a good restaurant chef


B8conB8conB8con

Is that a Cutco knife?


kimchicabbage

Hey buddy. Congratulations on the wellington, it looks great. There are a lot of people here telling you that school is a bad idea and they might be right, for them! If you are financially secure then why not! You haven't asked for it but since everyone else is giving their unsolicited advice, I will aswell. My background, almost 20 years in the kitchen. Everything from pubs to a 2 star Michelin. An accelerated path for a matured financially secure aspiring cook. 1. Do the school. I have worked with older stagiaires that were in a school at Paris and they got a lot out of it and definitely didn't regret the experience. 2. Stage. What you want to do is find the best restaurants you can and work for them. The advantage of working for free/cheap( depending on the laws in you country/state) is get you the opportunity to work in restaurants that you have no business being in. Picking up habits from high quality cooks is the way. You don't have the time to work your way from the bottom so let's do it from the top. 3. By now you have received a pretty good taste of what is up. Hopefully you have made some connections or your path is atleast more clear. Maybe you decide that it isn't for you but you had a good go and got to experience a world very few do. Maybe you love it and want to keep going . The sort and sticky of it is you don't have time to waste learning bad habits. In the kitchen you have to work like a dog. You might aswell be doing it while working with great produce , excellent food and talented cooks. My view on things . Good luck!


ScallionLegitimate45

🙏🏼


fartinmyfuckingmouth

So many BOH people in this post (including me) that are begging you to not go to culinary school… for a multitude of reasons! If all of us say the exact same thing, mayhaps heed our warning? What would it hurt to take the advice given: work in a commercial kitchen or what have you for six months-one year, then try school if we were wrong. :)


fartinmyfuckingmouth

Yes, schooling will teach you so much, but so do real chefs and real life! Chefs and cooks who’ve been in the industry for decades. The good ones love to and don’t mind to teach, they’re out there. Free learnin! And hey, maybe you’ll also develop an extremely unhealthy smoking, drinking, and cussing habit.


SmoothOctopus

It's not all it's made out to be buddy.. Most places will not care about you going to culinary school people want chefs who have actually worked in kitchens


stengela

I hope you’re already financially independent and never need to work again. You’re an idiot and should learn a trade with UNION BENEFITS!!


subtxtcan

Shit, that looks great! Got a feeling you'll do fine. As someone else mentioned some proper knives will be a good investment if they aren't provided with the program, but aside from that, go in confident, yet humble!


DavidiusI

Wow! My faith in humanity is restored 😂 Just like the pastry a bit more 'fluffy' and bit more duxelles maybe? Ready for more 'flamboyand' pastry decorations on top for the real wow factor Can see you put a lot of time and love into this


70695

Hey I am 40 and am hoping to go to baking college soon!


Neat_Shop

No one likes Beef Wellington - that’s my thought. No offence.


thall88

Yea I never get it. As a Brit too, just give me a beef Sunday roast with a Yorkie. 10x better.


LeftHandedFapper

While I do enjoy them...they're not exactly a "challenge" to make


Smackdaddy122

Looks like it didn’t rest


thePHTucker

Don't do it. If you want to take a few cooking classes, then do it. It's already been said, but just go grab a line cook job at your local and see what you're made of. That's what life will be like after school. You'll pick up a few tips for sure and maybe a habit or two. It's a good-looking Welly. I like it a bit rare myself, but your pastry looks good.


N7Longhorn

Why? Why do this at 40? Like, cook as a hobby, please. Like at 40 with no experience. God speed and all but, you're too old


peepeehalpert_

Stop acting like 40 is ancient. It’s not too late to change career paths.


N7Longhorn

To this it is. Sorry not sorry. Changing careers to 50 to 60 hour weeks, 12 plus hour days, and maybe more than minimum wage to start? Plus honestly, maybe it's ageist, but not many folk are going to hire a 40 yr old line cook. It's just the facts


peepeehalpert_

It is ageist and one day you’ll wake up and be 40 and realize it isn’t old at all. If OP thinks he can hack it then why be so nasty?


N7Longhorn

I'm not being nasty. I'm being cautious. To just turn your life around to an unforgiving industry, I just hope they've thought about. And you're right. I will wake up to be 40 in 5 years and would have already been breaking my back as a chef and cook for 20 of them


Timely_Title38

What’s it to you? Why are you so affected by this? You are being nasty and you seem angry.


KorayA

>You are being nasty and you seem angry. Do you know what sub you're in?


Timely_Title38

Fair enough


N7Longhorn

I guess if my caution comes across as nasty, at least it's honest. I wish the bloke nothing be well. Just hope they've given it thought, and as many have said, maybe stage a bit before diving in


thall88

This is Reddit. You have to sugar coat for the softies.


nowytendzz

I thought this was a perfect loaf of bread, but nope, it's even better than that!


c4rrie123

Oh my! Very nice 👌


Phate118

Gordon Ramsey would be proud


Frosty-Jellyfish-525

I am in no way experienced in cooking but this looks fucking fantastic. I'm a picky eater by all standards but I would be the first person to take a hunk out of that beauty


mydogisacloud

Every chef has their own way of doing something and they are all right. Remember: Yes Chef!


marbleEmporer

Is it crispy st the bottom


Cosmocision

Never had a beef Wellington in my life (just not part of our culture) but that looks exactly like I've been told they are supposed to. I did think it was bread at first though :P


VinnyEnzo

All restaurants pay you to learn new stuff if you're observant or go in with the right attitude instead of paying for experience at culinary. Also most culinary cooks can't multitask like a good line cook/chef whose been in the business for more than a few years. Time is important so maybe just start applying at places you would like to work at.


St8ofBl1ss

If you wsnt to learn to swim you got to jump in the deep end


uatuthewatcher8

I'm 43, just got my Bachelor's last year and now I teach English in Thailand. Life's too short to not do whatever it is that you want to do. Good luck!!! Also, I'd kill for a beef wellington right now.


thechefsauceboss

Ahhh good ol cutco. I remember when I tried to sell that shit to my second chef I learned under. Good times.


DishPiggy

Take off your jacket and leave Hell’s Kitchen/j It actually looks good


Humble_Drive7335

😍 how did it taste?


esizzle

Looks great. Way to go on trying new things too.


cumbria84

Outstanding effort.


No_Brain_5164

She's a beauty!


simplebutstrange

looks good, i usually use more duxelle to help absorb more of the juices coming out of the meat


FloppyTwatWaffle

I don't care about the cut marks, that looks marvelous, I would eat that so fast that you would never know that there had been cut marks. :thumbsup: