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Hi from Pennsylvania.

post #1 of 2
Thread Starter 
Hello everyone, I'm new here. I am currently in college as a chemistry/pre-pharmacy major. this is my second year of doing science, and it just seems to me that the more I learn about it, the less I want to do it. Pharmacy was originally what I was going for, and my thoughts after high school were that I was good at science, so that I should do that for a living. I have taken 2 years of science now (4 semesters of chemistry, 2 biology, 2 physics) and I feel that despite the fact that I can do fairly well in those classes without trying much, it's not what I want to do.

I had thoughts about culinary school here and there for a a few years probably, but I never thought of it as something reasonable to do. I thought I should be 'doing something practical' so I just went on into the science field, and I feel like it was the wrong choice. I always enjoyed being around the kitchen, ever since I was probably 8 years old I liked cooking/baking. Making something out of practically nothing is pretty awesome. :) My family always gave me positive feedback about cooking, but they aren't harsh on me probably.

I recently met a friend of my sister that talked about her culinary experience, and that really opened my eyes. It seemed that a job in the culinary world is indeed 'practical' and could get me somewhere. For the past month I've been thinking really hard about it, and I decided that I want to give the culinary world a shot. I plan on looking for a begginers job in a commercial kitchen at a restaurant to get some experience and see what it is like. I know it will be difficult but I'm going to put myself out there because I have a feeling like this is something I would want to do for my rest of my life.

I haven't told my parents about this yet, but I'm sure they'll be accepting if I come with backup informations and details of what I plan to do. I don't think it is too late for me (19 years old, 20 on may), and it's always better to start later then never if it's something you feel strongly about.

I do have a few questions however...
- Should I finish a degree in chemistry (I pretty much gave up on pharmacy, really isn't something I want to do with my life) since I still enjoy chemistry, but will it help me at all in the culinary world? If I get my BS/BA at chemistry it will take me 2 more years to finish it.
- Is there any possible advice for how to find a job in the kitchen? I just plan on going to pretty much every restaurant in a an easily accessible area for me and ask for a job opening, but is there a perticular way I should approach them?
- Last question, what should I be looking for in a culinary school? I'm hoping to find one in Philadelphia but I'm not quite sure what I should expect from them.

(sorry for the long life time story, heh)
post #2 of 2
Hello and welcome to Cheftalk.

I suggest that you copy your question to the Student section here, where some members have done exactly what you are contemplating, ie changed from a theory based degree to a skills-based course. I am not American, and so I am unable to advise you on suitable entry to your new, chosen profession - but I am sure that some of the chefs on here will be able to help you.
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