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Originally Posted by Bluesmkr63  Ah to go to school or not to go to School that is the question. There are good and bad points to each. Having already gone to a 4 year school and spent over $30.000 on my education, besides learning culinary history and nutrition etc. I learned much more on cooking technique and kitchen management from interning under a qualified chef. If I had it to do over again, I think I would have taken my 30 grand and gone to France for a year and then to Italy for a year, and I think I would have learned as much as I did in school, But………….Ya never know, so
Good Luck with that.
James L. |
You would have learned more and got paid for it. Note when I was hireing if a fellow told me he worked here and there in Europe and could furnish proof of same. I would hire him or her over any culinary school student anytime , and looking back over the years I made the right choices and dont regret any.
