Never think yourself to be over anything. Apply everywhere. After 4 months of job-searching, I was hired into a chain restaurant that I worked for a year. The Executive Chef at the hotel I currently work at was having a drink at the...
I went into my walk-in freezer the other day and it reeked of weed. Was only one other guy there, so no serious problem solving required to figure out who smoked in the freezer.
Best story I have comes from a chain restaurant.
For a while now, steaks had been missing. This had been going on for a few weeks now. The KM was driven absolutely insane from this. He watched every move that every cook made, and it...
I graduated from Kendall (not Culinary, though). It is a very nice school, with dedicated staff, but is expensive. I took Culinary at CHIC, and I would advise against it. Alot of people I know from there were ignored by Admissions or...
I went to a reputable school (Le Cordon Bleu). I fell for their marketing scheme and paid way more money than I should have. I don't regret getting an education, I just regret the price I paid (err am still paying) for it. The city...
I would highly recommend looking into a lower priced community college that offers an actual degree instead of a certificate. A degree is at least worth something (though granted not a whole lot).
The big schools will try to sway you...
I would jump on it ASAP, but the final answer is going to lie with your ambitions and what you ultimately want to do.
Some people start college and then jump ship to the culinary route after deciding they do not like their current...
My personal advice after going to a LCB school and having a small scope of how kitchen life is America, go with the community college, seriously.
I was suckered into their game of promising me more things I can learn than other schools...
