As a CIA grad, I've been dying, DYING for some or any instructor at ANY culinary school to pose this question to me, and after reading the posts, I am not alone in my thinking. Many of the students I see come in, just after graduation expecting a management position. This is why I've gone almost strictly to ACF apprenticeship programs, because these students come in knowing their place. They are there to learn.
Maybe I take it personally, because I spent 5 years on the line after graduation before my first Exec Chef gig. And it wasn't the time I spent there that bothered me, it was the attitude of the guys on the line with me who thought they should have their own kitchens although they couldn't flip an egg, forgot to season food or worked like a walking disaster area.
I think instructors need to spend more time explaining that they are only laying a groundwork for a career in a field that is ever changing, and the real education starts AFTER graduation.
Thank you for asking this question and allowing me to remove it from my "List of thing to do before I die!" list. |