Question I have questions for chefs.

ThomThom16 · #1 10-22-2009, 07:18 PM

I am thinking about going to culinary school and I was wanting to know some of the pro's and con's of the business.
Thank you.

kuan · #2 10-22-2009, 08:28 PM

The best way to find out is to get a job in the business.

Suzanne · #3 10-22-2009, 08:33 PM

You came to the right board! but you came to the wrong part of it.

We have a whole forum to discuss culinary schools and culinary students that includes a LOT about the business overall. You might also have a look at the discussions on the forums for professionals.

If those don't give you a good idea of what it's like . . . well . . . naw, they will, trust me.

chris.lawrence · #4 10-24-2009, 01:42 AM

long hours (seriously!) long stress, long days on your feet, requires alot of concentration, problem solving skills, and high ability to deal with stress. But when your 150th dish goes out in the same condition and the same length of time as your first dish; you'll feel like king of the world.

ThomThom16 · #5 10-25-2009, 06:43 PM

Thank You very much for your help. It really means a lot to me. I will really think about what you said when I make my decision about culinary school.
Thanks Again.

PeteMcCracken · #6 10-25-2009, 07:27 PM

To help you make your decision, get a job, even dishwasher, at a local restaurant, preferably not "fast food", that serves "from scratch" dishes.

You may have to "volunteer" your labor for a while, but it will provide an opportunity to see what goes on in a commercial kitchen.

You might even find that the "chef" will take you under his wing and you could avoid the $$$ for culinary school. IMHO, if you can "apprentice" first, then culinary school will make more sense, and you may even decide to "dodge it".

Gunnar · #7 10-25-2009, 09:24 PM

seriously, think twice about culinary school. I make an average of 5$ an hour more then any culinary school graduate i have ever met. After working under the tutelage of three wonderful chefs and actually working "under fire", I feel I have a good grasp on the world of cooking. What I would like is a course in buisness management focusing on hospitality. just my 2 cents

greyeaglem · #8 10-26-2009, 05:57 AM

First, ask yourself why you are interested in this field. If it's from watching cooking shows and competitions on T.V., you need to be aware that it is T.V. and nothing like the real world. Also, bear in mind that culinary schools are businesses that rely on student enrollment to exist. For this reason, they promise big things in their brocures and commercials. And they're expensive. You will NOT emerge from culinary school as an experienced chef no matter what they promise. I'm not saying culinary schools are bad, but they do leave false impressions that you will graduate and go right into a big money job. Not so. I never want to discourage anyone, but I want them to be aware of exactly what they're getting into before they invest a lot of money and to be realistic about what they can expect after school. I have a line cook who is about to graduate with a four year degree in business. He wants to go on to culinary school. Because he will have a business degree and has spent time actually working the line, I am encouraging him to enroll in a school in Europe as I feel that will be the best and least expensive way for him to advance his career.

chefinfrance · #9 10-26-2009, 05:03 PM

There are soccer players then there is David Beckham its the same with chefs. If you have a passion and desire to be the best then chase that dream you might not make it but its worth the effort . Best of luck
Steve