Wow, thats funny. I'm doing almost the opposite by trying to move from the kitchen to accounting.
First thing, I would get a job in the industry before commiting to school.
Second, If you must go to school, look at the local community colleges and trade schools. The only big name school thats worth the 40k is the CIA, but they require industry eperience before enrolling. Also, cooking school usually precludes you from keeping a daytime job fulltime so budget accordingly. Keep an eye on your debt load. How will you pay off your 40k school loans when you are only making 10/hr?
That said, I enjoyed going to culinary, and I'm glad I did.
Third thing, restaurant work is physically demanding with long hours. It hits transitioners really hard. Don't expect a lot of emotional support at work either, many times they won't learn your name for the first six months. Hit the gym starting now, and build your endurance up. If you are overweight, shed some pounds, it will be a lot easier for you. Also your feet will take a beating, get some very good supportive shoes (many threads here on the topic). You also might need an orthotic device for your shoes.
Fourth thing, work experience and networking count for more then any school degree could. Get a job as a dishwasher and take notes on the prep and station. Most people get ahead in this business, by attrition. When the salad guy no call/no shows tell the boss not to worry, you can handle it. Be johnny-on-the-spot. It might be easier for you to get hired at smaller independent places or at caterers.
Fifth thing, expect to do scut work. Plan on long days of peeling potatoes and chopping onions. Long, hot, sweaty, stinky days and nights cleaning shrimp and squid. I hope your s/o won't give you a hard time when you come home after midnight reeking of garlic, fish, and fryer grease.  |