You rarely learn what you expect to

I think a lot of people expect that, when you go to cooking school, you learn how to cook. Well, to some extent that is the case, but really cooking is something that you learn through repetition and experience - and mistakes. So I doubt that anyone comes out of cooking school knowing how to make a perfect steak or etouffee every time. Maybe you know it in theory, but you need to practice it more than school can allow.
What you do learn - other than the practical aspect of running a restaurant (managing inventory, controlling costs, etc) are tricks. For instance, today I learned that croutons do not need to be hard, sharp, crusty bits that shatter under your fork when you try to make them. The trick is to toss them in oil and toast them until they are a little brown, but still sort of soft. As the croutons cool, they will get a little harder, but they'll remain slightly chewy, and you can stick them with a fork without reducing them to a powder. Even better, they won't reduce your mouth to a bloody mass of raw flesh when you chew on them.

Here is a more complete recipe for crouton-y goodness:
Stale bread - 1-2 oz per person, cut into "interesting shapes" (in other words, plain old cubes are a bit passe)
Flavorful oil - as needed
Salt and pepper to taste
Any other flavorful spices (avoid piquant stuff, since it will overpower your taste buds and drown out the salad - or soup - you are putting this on)

Preheat your oven to between 325 and 350 degrees F.
Cut up the bread into your "interesting shapes" and place in a large, clean bowl
drizzle a little oil over the bread and toss to coat - it is probably better to do this step in two, smaller steps, putting a little oil on, tossing, and reapplying then re-coating. This gives you better coverage.
Sprinkle about half of what you'll need of your spice mix and salt and pepper, and toss. Sprinkle with the other half and toss again (again, this is all about uniform coverage)
Place in the oven, on a rack that is, in turn, on a sheet-pan. Cook for about 15 minutes before you check it.
The way you tell it is done is if there is some color and texture to the croutons, but they still give a little when squeezed. This is your last chance to adjust seasoning (while still hot).
Let them cool, and then distribute them over a salad or float them in a soup.


Take them out