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Originally Posted by QuinnTech01 Ok first off, let me say that im only a jr. in highschool right now. I am taking culinary arts at a technical school in my county. I also plan on applying to the CIA. Like you said, its one of the best. They dont offer a bachelors degree in Culinary Arts. I plan on getting that no matter where i go. Right now, in the Culinary World out there, you cant get anywhere with out a Bachelors. Associates doesnt get you anything. I took courses over the summer at J&W. And one of the chefs said if you get an associates, dont plan on going much farther then sous. Or something along those lines. It would be a smart choice to go for your Bachelors rather then associates. Itll be worth it later down the road. And i dont mean to sound like im an upstart. But thats just what i would do.
I hope i helped you out some. |
Wow. That is HORRIBLE advice. Many of the top chefs in the nation, and world, never went to cooking school. I think you'd find many chefs would be more impressed with hard work ethic and skills than pure book knowledge. Not saying that a BA isn't worth it, or isn't a good thing, but it's hardly a surefire path to sucess.
You could have a bachelors degree, but if you can't handle having 6 pans on the burner, 3 in the oven, and a full slider full of tickets than no amount of book knowledge can save you.
Sounds like that chef was BSing you.
~Someday