I am curently transitioning from a kitchen management position of 4 years to the sous chef position of a higher scale chain. My schedule will not allow for much free time for school, but i will be learning some more valuable skills. Here in Colorado Springs however there is a newer school called Paragon Cullinary. it is pretty pricy, but the curriculum seems amazing. they offer ACF certifications, but no degree? my question i guess is which would mean more in the market? by the time i get done with any sort of cert or schooling, i will have had 4+ years as a kitchen manager, and about 3+ as a Sous Chef. Should i go for the degree or the certs??
post #1 of 15
7/14/05 at 10:39am