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Former Marine Looking to Cook

post #1 of 2
8/1/09 at 11:24pm
Thread Starter 
I am a former Marine who wants to become a Chef. I have recently agreed to work for free part-time in a fairly upscale Italian kitchen. I have my Associates Degree, although not in Culinary Arts, and I have been around the restaurant business since I was kid; my stepfather owned an Italian restaurant. I have had trouble adjusting since I separated and feel that I would be well-suited to work in a kitchen. I am currently working in a bakery in a supermarket, but it is missing the fast-pace dynamics that I am used to, and the functioning in chaos.I love food and love to cook as I have done it since I can remember especially for fellow Marines doing a lot of cultural fusion. I also am looking to work hard, and be miserable at times but live for and love what I do and the people I work with (An idiosyncrasy I picked up in the Corps). My question is two-fold:
1. How well have former military (in general) adjusted to the kitchen life?
2. I have been debating whether or not to go to culinary school, and any input would be appreciated. I should mention I may be moving to Europe and would consider going to Institut Bocuse. And if I stay here FCI or J&W.

Thank you,
A lost devil dog.
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post #2 of 2
8/3/09 at 7:28am
In my experience, most military people that were interested in cooking turned out to be good as they already had instilled discipline and understood how a chain of command functions. At least when it comes to cooking in a school setting. I cannot comment within the professional kitchen.

Since you already have a job and have been around it, do you feel you need it? Also, do you have the GI Bill? It might be worth using it for culinary school.
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