how to make a mint without the lottery

bughut · #1 06-01-2008, 04:30 PM

I'm at a stage where i'm doing away with lunches. I've just had enough. I'm keeping on the function work, but i want to get back to teaching.
Anyway, I heard a story today that will warm your heart, if you have teaching skills.
A pal just came back from Ireland after spending 6 weeks of a 3 month cooking course(. It cost £10,000 $20,000)
You are taught to clean the kitchen/Veg prep and how to cook a variety of dishes.
The whole kitchen is manned by payee's
Get this - The owners have a restaurant and the clients are prepping the food the punters are paying for...It doesnt stop there.. They have to get up in the wee small hours to make bread
Guess what - The owners have a bakery, selling to the public.
So... The folk who run the course have a restaurant and a bakery and staff that pay THEM $20,000 for the privelige of doing the work.
"&*£! clever if you ask me...Strange, but true.

jbd · #2 06-01-2008, 10:29 PM

Sounds like a typical cooking school to me. How else would they have the resources to provide hands on training for the students? Having the restaurant and the bakery provides them with an outlet for the food they prepare.

Ishbel · #3 06-02-2008, 04:35 AM

Many of the cookery schools I've enjoyed have not had those outlets! For instance, Nick Nairn's place at Aberfoyle seems to be the common system of paying big bucks for the course and then cooking the dishes that he demonstrates and then EATING them yourself!

I see a future for you, Bughut..... get opening that bakery and restaurant.....!!!!

bughut · #4 06-02-2008, 04:52 PM

Cheers Ishbel.
Thats the way i see the system. Never heard of a cookery class that makes a double profit for the owner. Seems like exploitation to me.
The girl who i mentioned earlier quit after6 weeks as she couldn't justify paying so much to be a kitchen hand. They had to deep clean too. She could save some money and pay me 5 grand to wash up and prep veg...No worries.
At college, we all had to do 1 day a week working the restaurant kitchen, which I thought was a great idea, but the prices were heavily subsidised as it was non-profit making. Seems fair, we learn the public eat cheap.

I've no problem taking a really good fee for my services and I'm really looking forward to the new challenge

Ishbel · #5 06-03-2008, 03:05 AM

A good 'school' is a sure-fire way of making money. I've been to quite a few of the courses at Nairn's place. Have a shoofty at the site. Prices are really expensive, but he uses only the best, local, seasonal fare - and throws in the wine with the lunch you prepare yourself!

Nick Nairn Cook School: Home