Andrew and I seem to be giving this advice out alot. Don't get us wrong, this industry rocks. It is the best career I know and I can't see myself doing anything else. Unfortunately chefs have become glamorized. They have become superstars. That's great for those who can make it but for the rest of us (99%) life can be less than glamourous. It's hot hard work in 110 degree temps with chefs, managers, and owners all yelling at you for food, etc. A love of food and cooking is a start, but restaurant life takes a lot more than that. I don't want to discourage anyone for entering this field, but please consider it carefully. There is no sense in quitting a secure job and putting finacial pressures on your family to go to culinary school and to find out 2 years later that the restaurant business isn't what you thought it was, or isn't something you care to do. If you do discover that you really like this career then I wish you the best of luck. As for Western I really don't know anything about it but the school can give you the name of some graduates who would be more than willing to tell you of their experience there. |