Career change

My program is a four semester one also. Roughly 20% of my courses are business/math/accounting courses which I hope to get exemptions from. I've often wondered about that too: How come you can graduate after 6 months at the French Culinary Institute in NY, and only after 3 (?) years at the CIA? Do you learn more at school or on the job?

I wonder if the program at Johnson & Wales in Vail has different requirements than most. This one apparently is for those who already have a bachelor's degree. It is only a year- I know there is someone in this forum that has done it or is doing it. Price is going to be a large factor for me. 3 years at the CIA? Even if I got in there, there is no way I could afford to do that program, esp. so far from home. If I go away, it will probably have to be a short program. It certainly isn't cheap to live plus pay tuition.

[Greg]

The J&W 2-year program is set up in trimesters; 3 trimesters lab classes, 2 trimesters academic and 1 trimester externship. The Vail program eliminates the academic requirements by allowing transfer creit from your bachelor's degree.

Another changling here...my previous life was in Health Care Administration (health care seems to burn people out) I attended the J&W weekend program and decided to start working in the field shortly after starting school and haven't looked back since. The money is about the only thing I miss, though I have to admit that kitchens have taken a toll and my legs and feet (any input from you seasoned veterans out there?) I have found several of the jobs I have had to be extremely physically draining. I am searching for the solution to that too - part time, maybe. All in all, it's great, it's what I love to do!

Hat's off to you!

LoriB

Good luck to all of you starting classes today!

I wish I could muster up the courage . . .

50, married, been around the block a few times (commercial photographer for 20 yrs, 3 other related businesses, and association exec. for the last 8 yrs.) Once the photo biz started changing to be what it is today, I jumped ship and am glad I did - but my passion is a gas stove and a sharp knife! It's hard to walk away from an near-six-figure salary, but it's equally hard not to. . . I've looked for over a year at cooking as an alternative lifestyle, explored some of the (supposedly?) better schools, but just can't step off the cliff.

I can't express enough how great it would be to compare notes with others in the same boat AND those with the courage I'm looking for... E-mail me, post here, call my cell phone! (I'm buying - Starbucks or Merlot, you decide!)

Merlot for me !
Welcome BBlank. You are much more established in your carrer than I was when I switched so I can imagine how difficult your decision would be. For me it was a natural decision (although I fought it for a long time). When I finally realised that I belonged in the culinary world, I found that I had trouble performing in my job and simply lost interest; I couldn't get excited about it anymore. Have you found the same thing? Have you ever worked in the industry? It might help you make that decision. With your background, you will no doubt be successful, whatever you decide. You have so many options.. Good luck!

One more thing Bblank: Do the old cost-benefit analysis. Do a real one AND an intangible one. If your passion for food outweights the financial (and other) drawbacks, then do it. Take a sabbatical and get your assets to work for you in the meantime. You can always go back...

BBlank-
I am not in your same position, but I did give up the pursuit of a similar figure salary. As you read more replies on this site, you will see that the culinary profession is clearly one of passion. If you do make close to six figures and can afford to take time to prepare financially for making the plunge, then maybe you should. You would certainly have to change the standard of living, but experience also teaches us that that isn't what matters, right? I would look at it like this- am I ever going to stop thinking about wanting to go into the profession? Is it going to drive me nuts because this is what I want to do? Do I get anywhere near that satisfaction out of my present job? Your happiness is what matters the most!

BBlank-
I am not in your same position, but I did give up the pursuit of a similar figure salary. As you read more replies on this site, you will see that the culinary profession is clearly one of passion. If you do make close to six figures and can afford to take time to prepare financially for making the plunge, then maybe you should. You would certainly have to change the standard of living, but experience also teaches us that that isn't what matters, right? I would look at it like this- am I ever going to stop thinking about wanting to go into the profession? Is it going to drive me nuts because this is what I want to do? Do I get anywhere near that satisfaction out of my present job? Your happiness is what matters the most!

Thanks Anneke and Shel...
Your input is very important. And I agree about the 'ya gotta be happy' part... (life threatening emergency surgery 3 yrs ago has a tendency to alter one's perspective. Hence the Harley!)

Life as a commercial photographer probably isn't much different than cooking except for the fact that while photography can easily be as physically demanding, the hours are probably much shorter... The money is an issue one minute and not an issue the other - in other words, I'm not sure. My wife is a retired teacher who still works, I have been toying with the idea of also doing voice-overs (I have a 'radio' voice), consulting photographers is another potential revenue source. I'm wondering how much I can fit in between schooling and cooking to offset the cut in pay I'll suffer. It is time to find a few chefs who would take me up on the merlot / Starbucks offer and begin picking their brains...

The Restaraunt School (Philadelphia - home) has a P/T program - Thurs PM and Sat all day. This is doable and it could be a way to ease into this. I also have feelers out to find a kitchen that could use another pair of hands. I can chop celery, scour pots and scoop ice cream... while wetting me feet...

If you think of anything else, let me know. I've found someplace to hang... Thanks!

After much procrastination, last night I finally announced my career change to my mother-in-law. Actually, that's not true. I got my husband to tell her. She flipped! It was very important to her that her son marry money-potential. I think I'll avoid her for a couple of years.

I haven't even told my own family yet...

Question to all you career-switchers out there: did you meet much resistance when you announced your decision?

Just tell her there still is "money-potential". It's not a lie, just gonna take some time.

I don't think my in-laws will ever understand. I did the switch right after I had my second child, so now we had two infants, my schooling and we are still trying to pay off the tuition. My husband was totally supportive though, that made a HUGE difference. The balancing act never seems ot go away though.......

Lori, my heart goes out to you.. kids definitely complicates things (that's the other thing my in-laws want and aren't going to get for a while!)

Thank God my husband is suportive too. He wants me to be happy. The way he sees it, if you are unhappy at your job in which you already invest anywhere from 8 to 14 hours a day, it eventually puts strain on every other aspect of your life, including your marriage.

There are good men out there...