Get real

PRESSURE COOKER Although Hell’s Kitchen’s Gordon Ramsay, left, is known for his colorful language, culinary students should aim for A-grades not F-words.

Inspiration Hell’s Kitchen
Despite the fireworks on shows such as Fox’s Hell’s Kitchen, most culinary pros say swearing’s a surefire way to sink the soufflé. And it’s not ego that makes the meal, it’s teamwork.“We don’t yell. Working together seamlessly is the only way to turn out high-quality food with consistency,” says Gary Goldberg, executive director of the Culinary Center of New York, one of the oldest culinary schools in the city. “I know a chef who took a job in an open kitchen to stop yelling. It worked. Then he left New York.”

For the curious Opening a Restaurant: A Step-by-Step Action Plan, Culinary Center of New York
This one-day intensive Saturday workshop by renowned restaurant consultant Lisa Chodosh covers all that’s required to open and run an eatery. Hint: There’s a lot more to it than great bouillabaisse, from concept and menu development to licensing and permits, staffing, design and marketing.
30 W 26th St, 12th floor (212-255-4141, culinarycenternewyork.com)

For the career changer Culinary Arts diploma, The Institute of Culinary Education
The city’s largest culinary school boasts award-winning chefs, pastry chefs, bakers and culinary managers among its alums (including Michelle Bommarito, who recently won a $100,000 Food Network challenge). Its Culinary Arts diploma requires a grueling 650 hours, including 440 in the classroom studying theory, technique, palate training, speed and teamwork, and a 210-hour externship in a restaurant, hotel, catering kitchen or other culinary enterprise.
50 West 23rd St (888-354-2433, trainatice.com)