First ten years after Culinary School ...

What kind of salary/hours can I expect after culinary school and 3 years industry experience? I live in Canada but any of your perspectives will be of help to me ... thank you!
DMK

[fontzmark]

That is a good topic! What does everyone else think?? A guy I worked with recieved his Bachelors in Rest/Hotel Mgmt but he wants to cook and he can't get a job over $10.00 per hour, they say he needs Culinary school now, I only have an associates degree and I am ready to take the Certified Sous Chef exam with the ACF, I hope that has some value, if not I am screwed, I have all my points and stuff just need to go and take it. SOme people say the ACF is important and has some value, others just want a piece of paper saying you went to culinary school or got your bachelors. Hopefully a little education and a lot of experience go a long way. BTW my friend was looking in CHicago.

[BillyG60]

I almost moved to Atlanta to do an apprentice program at a country club,but I was going to be making a LOT less money than I am currently making.I am glad I didn't do it now(plus me now ex-girlfriend just wanted to remain friends and not get back together-)
I am going to take the three required courses at the local Comm Coll. starting in Aug and then take the ACF Test to become a Sous.I hope I made the right decision also,because it was a really good opp for me,but You cant live in Atlanta on the kinda money they wanted to give me(by myself at least).

Keep me informed on what is going on ok.
I am curious about the test itself.

Billy

[fontzmark]

Has anyone taken any of the ACF tests??? I really can't see them being too difficult, except for the Master CHef.

[Kimmie]

I wouldn't undermine that piece of paper as it may become pretty valuable some day.

Between someone skilled with papers and someone skilled with no paper, who do you think will get the job and the better salary?

Just a thought!

David,
I took my schooling in ON and it wasn't really what I wanted as it turned out. It was a hotel and Restaurant mngt course so I had no papers at the end. I had my fair share of bad jobs and terrible pay but 5 yrs after college I now have my papers and a great job! They are out there but I must admit, the papers are what you need to get the better pay! Good Luck!

[fontzmark]

You may want to check out the ACF home page and get in touch with them, I think you are correct on the three years and 6,000 hours and you do have to log all of your hours.

I guess in my previous posts, I meant to say , how far can a person get with just an Associates Degree? Any advice? Any suggestions?. I may go back and get my BS if it is needed.

ACF

[ July 12, 2001: Message edited by: fontzmark ]

[kuan]

Yes, but you can get a cc )certified culinarian) right out of culinary school without the apprenticeship. (depending on where you go of course)

Kuan

Originally posted by ShowringChef:
<STRONG>David,
I took my schooling in ON and it wasn't really what I wanted as it turned out. It was a hotel and Restaurant mngt course so I had no papers at the end. I had my fair share of bad jobs and terrible pay but 5 yrs after college I now have my papers and a great job! They are out there but I must admit, the papers are what you need to get the better pay! Good Luck! </STRONG>

Did you get your papers by doing apprenticeship? I am really curious as the salary difference, pay right out of school I realize is low when you put it together with the long hours - I just want some hope for the future!!!
Also as far as I understand it, to get you papers I will first have to work in the industry for 3 years or 6000 hours, is this correct?
thanks in advance,