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Originally Posted by cuminicua  I am a former Marine who wants to become a Chef. I have recently agreed to work for free part-time in a fairly upscale Italian kitchen. I have my Associates Degree, although not in Culinary Arts, and I have been around the restaurant business since I was kid; my stepfather owned an Italian restaurant. I have had trouble adjusting since I separated and feel that I would be well-suited to work in a kitchen. I am currently working in a bakery in a supermarket, but it is missing the fast-pace dynamics that I am used to, and the functioning in chaos.I love food and love to cook as I have done it since I can remember especially for fellow Marines doing a lot of cultural fusion. I also am looking to work hard, and be miserable at times but live for and love what I do and the people I work with (An idiosyncrasy I picked up in the Corps). My question is two-fold:
1. How well have former military (in general) adjusted to the kitchen life?
2. I have been debating whether or not to go to culinary school, and any input would be appreciated. I should mention I may be moving to Europe and would consider going to Institut Bocuse. And if I stay here FCI or J&W.
Thank you,
A lost devil dog. |
In my experience, most military people that were interested in cooking turned out to be good as they already had instilled discipline and understood how a chain of command functions. At least when it comes to cooking in a school setting. I cannot comment within the professional kitchen.
Since you already have a job and have been around it, do you feel you need it? Also, do you have the GI Bill? It might be worth using it for culinary school.
Former Marine Looking to Cook 
