new road to becoming a chef

Greetings!

I have finished my first few two blocks at the CIA as I mentioned in my last posting it is not at all what I thought it would be!

My saga seems to drag on with that school!
I asked for an extra three weeks off after summer break to make extra money--for tuition. They said Okay but then called and said there is no room for me at the later date, so come later. The down side is I loose my housing and have to spend the money to travel there to pick up my things!

So I've thinking of getting a refund and A. taking lessons from a privite or retired chef while working p/t in a kitchen.
or B. creating my own journey by working with several different chefs at local restaurants in my town.

what do you think??? should I continue to wait for the CIA?

[m brown]

a little of A and a little of B sounds good! Institutional education is not the only road to go.

[Wambly]

The ACF offers apprenticeships for certification.
Think they are three years, then you test for CC.

Not all of the schools are 2 years like the CIA ..
I went thru Scotsdale Culinary, it was a one year program but think it is 18 months now.

Stick it out. That is alot of money to throw out the window. And most schools won't except CIA transfer credit unless you spend at least a year at their school. Talk to them at CIA.There is more money than ever out their for culinary students that need help. I will agree with everyone,that their are alot of ways to become a great chef. But ten years down the road that piece of paper will open lots of doors for you if you have proven yourself in the real world. I know it sucks, but think long term.Good luck!

I'm hearing that having a certificate will "open doors" down the road. So, for those of us trying to avoid the outrageous costs of culinary school cannot avoid it? We will regret it later when we realize that getting a degree/certificate will allow for opportunity?

[m brown]

Hold on a minute!
I've worked with many chefs and culinary professionals who did not get a culinary degree and they are doing wonderful, exciting work.
I am thankful I went to school because I got a lot out of it. I was lucky enough to get full scolarship for two of my four years and gained major experience through fellowship teaching, foodshow work, food styling work, traveling and working with living ledgends. I have an AOS and a BA. that's my story and i'm sticking to it.
A piece of paper is a piece of paper. Some of the greatest chefs around went to the school of life. Culinary school shaves years of apprentus time and if you use it to your advantage a great way to make contacts and get into show work, teaching and futhur study. But, Please don't feel you NEED to go to school. Even if you want to teach or join the ACF there are ways (tests etc.)around a culinary degree and you can always go back to school once you are finacially able, and by then, you may be teaching the class!

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You will not understand the American palate until you have rolled a marshmallow in sugar.

[Chef Chris23]

I agree with M Brown, I too know alot of Chef's who did not go to school, that are just taking off. And I again I know alot of people who went to school who are doing well too (Me included) So it's a wishy-washy topic, you just have to do what's best for you.

Chris

[holydiver]

I kind of disagree guys. I have been in the industry almost 15 years and it is next to impossible to really make it without that piece of paper. It seems no matter how hard you work and how skillfull you are people just can not believe that you can ever be a good chef without it. I have recently tried to change jobs after being the chef at an upscale brewery restaurant the last 3 years and people are downright insulting. They ask dumb questions like can you saute or make marinara sauce simple crap like that.If you do not know how to do stupidly simple stuff like that after 15 years you do not deserve to call yourself a prep cook.They are not intrested in my professionaly done resume or all my menus all they allude to is well did you go to CIA?. I mean I love cooking but I have thought about leaving the industry I have run 5 million dollar restaurants but as far as the industtry is concerned if you did not go to school you are some yahoo slopping eggs at Denny's. All I ever hear or read in the industry mags is how hard it is to find good dedicated people who want to do this for more than 6 months well the industry should get their head out of their a** and look at them selves.People do not even think of us as professionals this industry has A huge black eye but they keep chasing people away all because of a piece of paper can some 22 year old kid out of cul school have the mental capacity to run a busy high pressure fine dinig line I think not. Sorry to be so negative guys I just think it is A shame.

[Nick.Shu]

i must agree with holydiver. Over here in Aus, there are a lot of ppl who dont bother to get their qualifications. Fine with me, however, it says volumes to me that some has the gumption, commitment and love of the industry to complete both 2 and 3/4 year trade course and the mandatory 4 year apprenticeship.

Given that on the 1st day of the 1st year of the course there was atleast 450 people applying and only 25-30 graduated, and out of the 25-30 there is only 6 left in the post trade course, one must keep in mind the high attrition rates of this industry.

[Nick.Shu]

in Australia, there is also a legal consideration that the chef is the person who is legally liable for both the apprentice and the consequences of the food.

Given the dire consequences of bad food handling or other circumstances, this indeed is quite a responsibility.

[chefjohnpaul]

I agree with M Brown! I am a CCC with the ACF and did not attend school until I was already in the business for almost 10 years, and then it was brush up classes at the CIA Greystone, so there are many ways you can go.At the same time if you have a lot of time & money invested already you may want think twice about backing out now, not necessarily for the piece of paper but to finish what you started and invested in.

[This message has been edited by chefjohnpaul (edited August 13, 2000).]

[layjo]

I have had a few problems getting into some job positions, because i wasn't finished with my degree. Like for one interview, everything went well till the very end when the interviewer asked me about my education. I showed the interviewer my resume and described my previous experiences, talked about my apprenticship, and what my current career goals were. Then I said i am currenttly attending culinary school and I am five classes away from attaining my degree. Then i was told "Unfortunately, we are a five diamond establishment and require applicants to have a completed culinary or restuarant managment degree". But I have since then, found a job which I am comfortable in for at least right now. But I was refered by a previous associate, which got my foot in the door. I would try and finish school and work at the same time, it can be difficult but it can be done, depending on how your coarse plan is worked out.

[shroomgirl]

Charlie Trotter, Alice Waters, James Beard are but a very few who did not go to school for cooking. I'm self`taught. It really depends on your learning style. Are you self-motivated, can you see where you want to go and figure out how to get there? I've wanted to improve my writing skills, but have put that on the back burner for now and just pay people to do it for me. I make good money cooking and teaching cooking. Figure out what in the food industry turns you on then work it. Check out all the culinary groups in your area, each has it's niche.