or Connect
New Posts  All Forums:

Posts by Gnosh

I've been in the industry for years (started out as dishwasher and have worked my way up to lead saute), and have never once gotten more then 1 or 2 breaks over 5-10 minutes per shift (alot of times not any break at all, even on 16 hour long shifts). Is it normal for line cooks to not get the "standard" alloted break times that other people in the working world get? (And I realize that the restaurant world is completely different then the rest of the working world, but...
I'm looking at going to culinary school, but not sure if I should take culinary courses at the public college I go to right now {which has a really good program} or one of the "professional" ones such as french culinary, CIA, etc. I've been working in a restaurant kitchen for over 2.5 years, and have worked my way up from dishboy to a cook {been a cook for about 2 months}. My question is, is going to schools such as french culinary, CIA, etc worth the money that you...
New Posts  All Forums: