Quote:
Originally Posted by dreimer  OK, so I'm interested in going to culinary school, but not particularly to change career.
I know that may sound silly to do, but I really want to become a chef, but not to change my career.
Are there many people that do that? If so, how did it work out? |
I was trained as a chef very young. Went on to finish an electrical engineering and an atomic spectroscopy career.
I have continued to cook professionally for more then 30 years. While I was trained during the mentor era. Prior to all these schools being around.
I have always been glad I had the pro training. I cook professionally all the hours I want to (caterers always need competent help, as do most restos during the holidays)
Chef pay is not super high, but I made my living with the engineering and did the pro cooking strictly for my own mental health!
Worked well for me and continues too.
I vote for Community College, the large named schools are a waste of money, entry staff is trained to drain every dollar from a young students pocket. Staff understands that they all think they are the next TV star. Reality is, save for very few, they will work the rest of their life trying to pay that loan off at $12 per hour.