Posts by Chaucer

Thanks for the replies. Kuan: Duh! That makes sense. I just forgot about part-time work. Haven't had a part-time job in 10 years. Seasonal, yes. Less than 40 hours a week? What's that? Cape Chef: Blood, Sweat and Tears has been my...

Hi, I read in a thread that it is not unusual for aspiring novice cooks to work 2 jobs in their first few years. I also seem to read everywhere that the average job is 50- 70 hours a week. At an average of 120 hours per 6-day week and...

Hello everyone. I was wondering whether there is a substantial difference between the marketability of an intensive course (such as FCI and Peter Kump) versus a 4-year diploma (a la CIA and J&W). I am a potential career...

On the bright side, as the dilletantes fall by the wayside, perhaps the diligent and commited culinary school grads will get some recognition both for their academic credentials as well as their work ethic and desire to learn. P.S. I...