Welcome to ChefTalk
There are pros you can argue on both sides
The first major pro is that you get your much needed diploma/degree into what your studying. That shines on your resume and what shines just as much is where you went, you won't want to hire a pastry chef out of Clown School in Butfukinnowere Town would you? Plus, if you've never gotten experiance before, schools will take you in and give you experiance.
Now, if you just went out to the work force, you get the full monty experiance and no schooling can match what experiancing the real thing can teach you. Your chef prof can only teach you the basics and fundamentals where as life in the kitchen can't be taught.
Good luck with your paper. |