Yeah....she CAN work as a chef 3 days a week. She becomes a Personal Chef. She has the best of most worlds. Let me see here:
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practice as a nurse anesthetist three days a week making six figures.
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Holy shmooey!! SIX FIGURES?? THREE DAYS A FRIGGIN' WEEK?

How does one get this gig! I can work my three days as a Personal Chef...and "supplement my income" with this.

Where do I go for my education?

::: packing my bags ::::
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i plan to either start in CSCA or the san diego program where i accept a certificate.
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By CSCA I imagine that's a CA school? I attended the
Cambridge School of Culinary Arts in Boston, MA.
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is there any difference in the food industry whether i have a degree or a certificate???
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I don't think so.
In my experience, getting these jobs, no one checks your "degree" or "credentials" when you apply at a restaurant. They're usually so psyched to have someone intelligent, drug-free and passionate they'll take you in a heartbeat...no "degree is needed" if you want restaurant life.
Just find a fave, well respected house, and send them your resume with a well crafted cover letter. Mention ALL the stuff you just said here. YOU'RE IN LIKE FLYNN!! BUT: Can you HANDLE "restaurant life" is the question you need to ask yourself! I could not...hence I work for myself as a Personal Chef.
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I don't know if i feel inclined to dish out 45 grand vs. 20 grand in culinary education.
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Hopefully, you won't be dumb enough to fall for that.

A culinary education is FUN. That's why I went for 10 months. BUT...You will learn ALL YOU NEED TO KNOW in the FIELD. Save your money. Although...with 6 figs, maybe you can toss 20 grand away...I dunno. Good luck!