Quote:
Originally Posted by JerryG  My background is electronics. When I started training for my Associates degree, we had 60+ students. 4 graduated two years later. Those that finished the program *wanted* to finish.
I suspect it's the same for culinary school. People start for many reasons and finish because that's what they want to do. |
Well thats how it "should" be but thats not always the case with many paths, not just culinary. There was 1 student who was into engineering, went through the program and failed, retook his failed coarses and marginally passed yet he sometimes calls me up asking if anyone is shopping and at the same time, continues to remind me how much he hates cooking. Well that was a nice waste of daddy's money!
I hate to admit this but I'm a little bit like that myself. My original passion and still is pastries, I absolutly love baking but I couldn't find a job anywhere close enough for me to rely on public transit (our subways don't start running till 6am). I didn't want to totally waste my culinary training so I went into the chef program with hours that I can work with. I still like doing what I do but I really love baking. Who knows, maybe I'll pick it up again down the road.