Is a certificate worth the $$$ - Page 2

culinarian247 · #16 08-01-2002, 05:30 PM

Quote:

Originally posted by kokopuffs
We are a very alliterate country.

Yes oui are!!!

Ize be vewry illiterate. I does go to a community college tooo.

I have so much fun on the boards. I love it here.

Don't be mad I'm just having a good thyme.

Nick.Shu · #17 08-07-2002, 10:02 PM

heh, love this argument. I for one advise you to consider your position for a single moment.

You have a wealth of experience in this industry.
You somewhat doubt your worth to a certain point.

Given these two pieces of information, you have to look at what you feel you lack, and how to resolve that situation.

Easy. If you feel that you need the education to achieve a certain level, then go and do it. It appears that you might think that you are missing some knowledge somewhere along the line and that it may help you to run your own establishment.

As for the "Real School" bit, dont worry about it. These other people may have the education, but lack the experience to put it into practice to coin a phrase. If you were to through the system yourself, you would find a distinct advantage over the other students. If people ask me about my school, i tell them, otherwise i dont say anything.

another thing that i find with some coursework is that it helps to provide some competencies and also helps identify strong and weak points.

However, the bottom line is that the decision you make, you should do it for yourself, for your own reasons and you should find that this is all you need.

eds77k5 · #18 08-09-2002, 08:35 AM

sorry if i am posting late on this thread but i had to read it a few times to get at what you are asking. i take it that you would be happy living in your home town which sounds to be a moderate to small town. you already have a client base, what are their tastes, what will sell, can your patrons sustain you through slow months, is there enough traffic for growth. speaking from experience, i have owned my own shop without a degree or certificate, small town, meat and potato people, simple food done well, it worked ok. i regret that i have no formal education, i was passed over once where i am now chef because of no certification, and they pay less, go figure. think about what you want for yourself, count the cost so to speak, there are some good programs at community college level, for that matter there are a whole lot of cooking schools that offer two week or six week programs, whats your need, whats your budget, maybe go to europe for a 26 week program then open your shop, the local papers would eat that up, anyway you go, good luck to you, and dont look back with any regrets

ChefClayCollins · #19 08-10-2002, 02:14 AM

The town that I'm from has about 2500 people with another town of 10k a couple of miles away. The town is always busy with people and is BEGGING for some good restaurants. There is a ton of people moving up here from San Francisco, and they bring their tastes with them.

I have a pretty good following and have even won some local awards. I was seriously thinking of moving away to get some knowledge under my belt before I open my own restaurant here, but a couple of weeks ago I got some crazy news:

I'm going to be a DAD!

My wife and I had been trying for a couple of years now, but right when we had given up, it happened. I think that it happened for a reason though. Going to culinary school is sounding not so important and getting real world training is sounding a whole lot better (Need the $$$ now!)

My goal now is to open my own place and get it going with a nice strong staff, then go take some classes around the world and learn to cook from people that know what's going on. I think that if I do it right I can learn way more this way and not get to into debt doing it.

It seems like life is all about experience and I think that time will give me what I need. I love food and cooking and will always find ways to learn something about both of them, maybe I won't ever go to culinary school. Maybe I will. Who knows. I think I'll be alright either way though.

Thanks for the thoughts!

culinarian247 · #20 08-10-2002, 02:45 AM

Congrats on the new bambino, Papa Clay!!

Isa · #21 08-12-2002, 07:08 PM

Congratulations Clay! So happy for you and your wife.

ShawtyCat · #22 08-13-2002, 04:39 PM

Congratulations to you and your wife Chef Clay! First babies are fun!

And let us know when you are opening your restaurant. maybe we can swing by and have a bite.

chatham · #23 08-14-2002, 09:57 AM

Hello ChefClay,

Seems you and I have something in common. I've been considering going to The I.C.E. for a while now and I've come to realize that I really don't need to spend that kind of money to accomplish what I want to do. My goal is to be a personal chef and small party caterer. I think an eduaction is priceless, wherever it is that you choose to go. If a 4 yr. BS or 2 yr. AS is not affordable then go for the 6 month diploma. I didn't take note of where you're from but check out the classes and programs in your area.

Hey, if I had 40k to spend right now then I'd probably do a bit more than just go for a certificate but in order for me to get the experience and education that I need right now I can spend less and see what happens. Like I said, you can't really put a price tag on an education....no education will ever be wasteful. I already went to college 10 years ago, not really feelin the need to go back......I'm gonna take my chances and get a certificate, if I feel that I need more then I'll check into it again. You mentioned that you already have some experience so just keep pluggin away, the best way to learn is by doing it yourself so I say go for it...open up that place of your dreams and feed those hungry mouths!

Good luck to you.....and to everyone else who's still learning!!! And congrat's to you on the GREAT BABY NEWS! Your life will forever be changed.....that's a wonderful thing!

Karin