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I need help

post #1 of 11
Thread Starter 
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post #2 of 11
Drop out, look for a cheaper school, or just go straight at it working in the kitchen.

With your previous experience, finding a job in a kitchen shouldnt be too hard.
post #3 of 11
Go to HTC. Get a job at a nice restaurant. :)
post #4 of 11
Tune in.

Turn on.

Drop out.

doc
post #5 of 11
DONT DONT drop ego or no ego. Ive just completed culinary school and i got cold feet only six months ago because the level of education was crap every thing we done when i started culinary school we were doing this year ...i could of drop out a bluffed my way a chef..but i stayed to get the papers
and with regard to the level of education " 10% of culinary knowledge is leaarned at school the other 90 is out in the indusrty"

thats what we were told when we complainted about the education and when u think about it it makes sense.
if u were to learn anything and everything about curlinary arts,gastonomy ..ud prob spent a life time in school.
so il say to ye..
hang in ther get the basics and ur papers and ul be fine

cheers willo
post #6 of 11
For those who might have missed the point of the above quote, it was Dr. Timothy Leary speaking to the disillusioned crowds of the 1960's that said that.

Just somehow seemed still poignant and relevant today, especially to the original poster's requirements.

He was pretty "far out" back then, but man, is he really "far out" now. His ashes are somewhere "floating in a tin can" in the cosmos.

doc
post #7 of 11
how much more time do you have before graduation?
are there any trade shows you could be participating in?
have you spoken with the staff about your issues?
tell me more about your situation.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #8 of 11
Thread Starter 
I only have 4 months left of class, plus a 3 month externship. I am not going to drop out- I just feel that I may have benefited more from seeking stage opportunities, etc. instead of paying so much for school. I have expressed my concerns to faculty, and am disappointed that these concerns are largely ignored. I am a "non-traditional" student, and making the decision to go back to school was a huge one for me. Commitment is not an issue- I drive a 3-hour round trip commute to school and also work. One of my goals right now is to seek advice from chefs who have been successful in the Real World and to get some guidance about any extra steps I could be taking to steer me in the right direction!
post #9 of 11
Where do you go to school? You can PM or email me if you're not comfortable talking about your school.
post #10 of 11
Being a True chef means keeping your cool in any situation. That piece of paper you get at graduation opens allot of doors, so you should suck it up and finish even though you already know most of what they are telling you. The only thing you should drop out for would be if you got an internship at one of the great kitchens of the world, those are the only places that you will learn anything of personal value.
post #11 of 11
Gee,a lot of money for an education that you feel is substandard? It's called the Business Of Culinary Schools.If your credit is good enough,you're in like Flynn.
Less than 10% of grads will still be cooking in 5 years after graduation.
Keep developing the skills on your own time because that 4.0 and any honors mean nothing to a chef.They could care less what your GPA was because THEY know school is a dream world with safe,sanitized surroundings and no real pressure.
Just go to any better place in your city and sell yourself and push to work a stage.You never know what can happen through some of the most inconsequential things.You never know who you might meet, who knows someone else,etc.. the word-of-mouth opportunities can sometimes be very rewarding.
and as Brianthecook stated,only leave school if some serious opportunity came up.Who knows,maybe Thomas Keller's waiting list for unpaid interns at The French Laundry has shortened a little.
Just keep the ego in check because as good as you think you may be,there is someone better right behind you who may be a bit more humble about it.It really is a small amount of people who are spectacular individuals in this profession.Not everyone is a Keller,Ducasse,McFadden,etc......
"Sometimes people can be oh so dense"

The Pixies
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"Sometimes people can be oh so dense"

The Pixies
Reply
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