"What I'm wondering if people in the industry don't consider college leavers who've had 2 years training as fully trained chefs does that me that the standard of college training is low and unintense?"
If I understand, what you are asking... is college training worthwhile?
Well, as I write this, I am sitting in a BEAUTIFUL room at the Inn At Essex, run by the New England Culinary Institute. I am here for a 4-day professional development series. I can honestly and sincerely say that what I have seen for the past few days has blown me away!! These students are jamming in the kitchen for 10+ hours per day drilling through an amazing curriculum. I mention that I am at the Inn, because the students run the MAJOR restaurant downstairs, as well as their more-casual tavern. Not to mention the 2 or 3 banquets that are going on at the same time. As I look out at the meticulously kept courtyard, there is a wedding in progress that is being fully staffed by the students. And let me tell you about the food that I see being served!! Wow! :bounce: I am actually excited to see these "kids" working. I mentioned the condition of the 'grounds' because the students are responsible for the garden (really a micro-farm) that provides the Inn with just-picked vegetables, fruits and herbs. The borders around the walkways are edible... that's cool! (I'm not even going to mention the extremely high-volume, student-run restaurant in downtown Burlington, a few minutes from here.)
So, do industry folks consider the education of a chef-in-training? They should! Do they? Maybe not. The answer... Well, here at NECI they marry the kitchen/theory training with extensive externships. So, when a student leaves here, they walk with 1 solid year of hands-on in the field as well as instruction by their classroom chefs. Does this equate to "years of experience" training? No. But, does on-the-job training equate to a formal education? No. I think it comes down to dollars and cents. A formal education may breed fright in an owner/employer in that they know they have to pay for your education (in one way or another). So, if they keep their payroll cheap, they exclude a culinary grad with higher expectations and attract other folks.
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