| Culinary Schools \ Culinary Students Research culinary schools, and talk with other culinary students. |
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10-31-2009, 12:22 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Oct 2009 Location: California
Posts: 9
| |  What now?
I'm a fairly new culinary student (3 months) and am dazed and confused. School is awesome and absolutely not as scary and difficult as it's made out to be, but I have no idea what to do, aside from asking people what to do, with my future in this industry.  I'm only 18 and straight out of high school, so I've no idea on how to approach any career options or opportunities. I know I need to just go for it, but how in the world do I go about it without being unproffecional. I have exactly 12 months to go and it's going by fast so I better get to it, but I'm lost!!  Any help, ideas, advice?? |
11-02-2009, 07:34 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 2,239
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Sit Down, chill out and ask questions and learn everything you can, volunteer for anything instructor does, stay focused and if you are interested , you will suceed,
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CHEFED |
11-02-2009, 01:05 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Oct 2009 Location: California
Posts: 9
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Thanks! reading things like that reassures me that I'm already doing as best as I can. I guess I'm just paranoid. I mean, I'll be doing this the rest of my life!  So, yeah, thanks  |
11-02-2009, 03:17 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
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Just a thought. If you have any time to yourself. Why not try volunteering in establishments you like the look of. Whatever the job they give you, even on the sink. you'll probarbly get some kind of pay at the end of the night and you'll get an invaluable insight to the real world of a working kitchen.
Also, you never know. If you impress the chef with your enthusiasm, he may encourage you and there may be a job waiting for you once you qualify next year. It cant hurt...
My second son started that way. Impressed the chef and made it to head chef in 3 years.
I know it's scary,when you dont know where the path you've chosen will take you. But all you need to do is stick in there and make an impression.
Good luck
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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11-02-2009, 04:54 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Oct 2009 Location: California
Posts: 9
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Thanks for the advice! I guess I was worried that I had to do more. I try to do as many events as I can, which we can access though the school (one time events) and for the most part we do get paid. I've done like 3(and counting! haha)..I just wasn't sure if I was doing enough. I'm so used to being a busy-body at school that when I'm not doing anything I feel useless lol..Anyway, thanks. |
11-03-2009, 08:32 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2009
Posts: 9
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Good luck with everything.
I'll be doing the same in about a year 
btw what school are you going to? |
11-03-2009, 08:41 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Oct 2009 Location: California
Posts: 9
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Thank you. I go to le Cordon Bleu in Pasadena, CA. Are you starting culianry school? |
11-03-2009, 08:44 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2009
Posts: 9
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No Problem
well i'm still in High School..yeah i'm a bit late lol
I'm still trying to decide where i wanna go.
The Art Institute of Atlanta or Le Cordon Blue.
decisions decisions lol |
11-04-2009, 01:27 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Oct 2009 Location: California
Posts: 9
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Well, since I go here, I can tell you it's a good school(le cordon bleu). It's really fast though. 15 months, 3 weeks each class. A bit overwhealming. I'm not sure if the Art Institute's program is longer though. |
11-04-2009, 03:12 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2009
Posts: 9
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well, would you say you're having fun aside from the hectictness? lol |
11-04-2009, 04:01 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Oct 2009 Location: California
Posts: 9
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Oh my goodness, yes. I'm soo glad that I chose culinary school. It's totally my type of thing. I've wanted it for a long time, but I had no insight on how it would be "in the life", so going was a little scary because who knew if I would be happy or not, but yeah. I'm having a blast. If you do go to whichever school, I'm sure you'll love it if it's what you trully want. |
11-04-2009, 04:50 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2009
Posts: 9
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Ahh that alone makes me happy to hear.
because i know this is what i wanted to do since i was in 8th grade but lately i've been worried if it's the right choice for me. i think it is. so i'm going for it |
11-04-2009, 08:35 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Oct 2009 Location: California
Posts: 9
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What a coinsidence! I wanted to go to culinary school since the 8th grade. Well, good for you. |
11-04-2009, 10:20 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Sep 2009
Posts: 9
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LOL that's cool!
well thanks.
you're lucky you already started. i still have to wake up early for high school  |
11-05-2009, 01:11 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Oct 2009 Location: California
Posts: 9
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Oh, I still wake up erly for school. At 4am because my class starts at 6. | | |
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