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What's really in a name?

post #1 of 2
Thread Starter 
I've seen various postings on the degree of differences in culinary schools/academies. From the prestigious johnson and wales to the so so community college. My question is this of employers and of other culinary professionals.

I don't have much money..actually, none really. But I have been involved in fast food management and for the past couple of months I have been hired and trained as a cook for a 24 diner. I'm am definitely still learning and even thought he job is tough (as most of you surely know)..for some reason I still like it...so I am confident and happy in my choice for a career.

The school I picked is a tech school that offers a year long diploma course for a couple thousand dollars rather than tens of thousands of dollars. Does it really matter that much or as long as I build up a resume of experience will I be able to reach my goal of maybe working for a really nice hotel or Disney?

I plan to move around the country and take up different kitchen jobs and gain as much free work knowledge as possible after graduation.
Is this a wise choice? Will this take me as far or farther?

One of the main reasons I took the year long diploma course aside from price is because for some reason I'm terrible at juggling school and work together. So I thought it would be wiser for me to get this out of the way a.s.a.p.

any thoughts or suggestions?
post #2 of 2
Everything I've ever heard tells me that experience is much more important than schooling in this field. School can be a good way to get your foot in the door but it's not the most important thing. If you have some cooking experience it may not be too hard to get a kitchen job for you. An alternative to school is an apprenticeship. I live in Canada and there is a certification program called "Red Seal" if a want-to-be chef completes a 3 year apprenticeship they become eligeble to write the "Red Seal" test themselves and become certified. I'm sure they must have simular programs in other countries. So there is more than one way to become a chef. Its really up to you what you think will work for you. Personally I am a culinary management student as I'm still working on the basics plus I'm not 100% sure whether I'd rather cook or bake since I like both and I feel that more experience will help me lean to one field or the other. Plus I want to be self employed in the future but I'm not very business minded. The course I'm taking has a bunch of accounting and business classes that will help me with that. (I hope;))
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