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#1
11-05-2002, 10:50 AM
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 Ps I actually got turned down for quite a few jobs BECAUSE I went to culinary school!!
__________________ Dave      |
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#2
11-05-2002, 10:58 AM
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| Why do you think that was? What do you do now? If you are in the culinary field what did you do different to get that job? |
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#3
11-05-2002, 11:06 AM
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| Just had to figure out how to do it on my own!! Most real chefs have gone through the ropes the hard way and think culinary chools are a joke( I agree on hindsight). Once I got all that figured out, I just started from scratch and swore I woulnt do the line chef stuff again!Line chefs are cool and rock totally but thats just the start!!
__________________ Dave |
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#4
11-05-2002, 12:43 PM
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 Now I am starting to get confused. I have always been told that if you have a degree, chances are you have a better time getting a job than a person who does not have a degree. This is the first time I have heard the statement that someone can't get a good culinary job simply because they attended culinary school. Isn't culinary school supposed to help you climb the culinary ladder a little? I myself am considering going to culinary school next year. In my experience, I have noticed that those who have schooling and degrees have a better time (not all the time, though; it's just about like 90% of the time) getting a decent job than those who do not. 
__________________ Oh, the adventures of Oriental food! |
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#5
11-05-2002, 02:25 PM
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| More than likely the people that told you that you were going to get a better job if you went to culinary school are the people that work for culinary schools. Im not saying you wont get a better job,but dont get your hopes up too high!
__________________ Dave |
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#7
11-05-2002, 03:12 PM
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| I agree. Almost. Most cooks have come through the ranks and have cultivated their talents by using their resources like reading immense amounts and talking/working with others (like here!). There is something to be said for on-the-job training - if there is a clear mission. To merely job jump will limit what can be learned. However, if you have a goal and know the road to work towards that goal, then school may not always be necessary. That said, there some things in school (notice I say school rather than specifically cooking school) that is necessary to elevate yourself into managerial ranks, for instance. Accounting principals and math play a huge role in successful kitchen operations, as do effective communications (written & verbal). Especially important, if you enter the corporate world or larger, formula operations will be the ability to conduct business, rather than merely cooking. Just my thoughts.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#8
11-05-2002, 03:36 PM
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| I agree completely!!! Thanks for saying it so eloquently!! Im just trying to save some people a lot of money and time.
__________________ Dave |
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