Those annoying culinary school graduates

[Nick.Shu]

you know, i have worked my way up from dishwashing. As well as that, i have done an apprenticeship as well, the 4yrs working with the accompanying studies (the australian system).

Also on top of that i have done another 2.5 years study on top of that (being optional) with another 18 months management diploma and 2 years for a BBA.

Im not even close to finishing my studies. I havent even got a degree or a diploma. Just 2 certificates in cookery. Still learning.

However, i base my worth on what i know now and what i can do. In some aspects, this can make me somewhat inflexible, but by the same token, it both works for me and i can explain the reasons to others. Others may dump this on me, but im always willing to learn, especially from others.

The main thing to remember, is that, the real learning always starts post schooling, and that, depending on the school, and how good and real the staff is, the transition will be much easier.

The chefs at my school are actually still working in the industry.

[panini]

DeBord,
The comments on requirements listed in the classified only reenforce my thoughts about backing up any culinary education with a business education, or vice versa.
The dollar has become the dominating and driving force in the field. A lot of food service directors and managers have great business style but know little about the kitchen. The only thing they have to rely on when it comes to hiring is the speel from the schools.
2cents.
O&W

[paul kwong]

I think it was julia childs who said after you graduate from chef school it will take at least ten year of work to qualify to be a sous chef.My own cooking mantra is every day teach one thing and learn one thing.Back in the mid 80s i learned to take the females out of garde manger onto the line,in fact at one point our whole dinning room dinner line at the four season olympic hotel in seattle was female.Go get um girls.
luv kwong

[Nick.Shu]

you know what, im taking extra courses, not because im going to be some sort of "uber chef" (maybe possible) but more to the point, that it is very important that i keep learning at a level that iam accustomed to. Just like some ppl do PHd etc.

The unfortunate thing is that where iam at this stage, does not leave me scope to learn additional skills. However, by seeking these additional skills further away from the workplace, iam both (in attempt that is), hopefully, iam both skiling myself for the future and keeping my hopes alive, without the urgency of the need to "job-hop" in any great need.

So in a objective sense, im very much trying to update and keep my skills alive by keeping both a independantly and autonomously skill level far beyond the current job i hold now.

Where you went to school isn't the bottom line. Hey, I've had CIA and J&W grads that "couldn't boil water".
The bottom line is motivation, coming from the word motiva (move from within).
Motivation is the force that drives students to learn. It it the force behind all actions. In essence it is why we do what we do. In order to perform actions (such as learning) a person must want to learn or be compelled to learn by the instructors or the lessons.
Motivation

[kokopuffs]

I'm not a professional chef nor have had any training other than out of cookbooks and the information that I've gotten from the fine folks here. My .02 worth: just put some flour, water, yeast and salt in front of a budding chef and watch what the person does with it. The observations alone should tell you something.

Off on a tangent: many graduates from chiropractic school can't run a business let alone find a job. Yet their technical chiropractic skills are fine.

The "traditional" (emphasis on traditional) purpose of a school is to educate, teach a discipline, learn a trade as opposed to run a business.

I realize that the last statement will provoke lots of arguments which I won't field. It's just a simple observation that I'm making.

[ October 09, 2001: Message edited by: kokopuffs ]

[chefboy2160]

Hey - I have worked with both kinds of culinary grads , the ones who know it all , and the ones who would like to learn the proper applications of there knowledge . So Much more goes into being a chef and you can never stop learning . There is the food quality ,
the food cost , the scheduling , the labor cost , sanitation , supply & equipment purchases as well as maintenence , safety in the workplace , fire supression systems , as well as crowd control at special catering events . The list goes on and on but the truely successful chef adapts and meets new challenges with positive action which comes from lots of practice solving problems . Remember to never quit learning and good luck and keep cookin .