Well, I am 23 going on 24 and have almost made my mind up about going to culinary school.
I have been working various jobs since leaving highschool, and want to make a change into a career. I did not attend university because I had no idea what I wanted to do, and didn't want to take out a substantial loan just to drop out or follow a different career path.
After a lot of thought I have made up my mind that being a cook/chef is something I would really enjoy, regardless of the low pay and long hours.
My girlfriend went to the Pennsylvania Culinary Institute and my cousin cooked at a couple restaurants in Toronto. Both ended up leaving for various reasons. After talking to them I have a fairly good perspective of the work and hours it takes to succeed at this job (if you don't go corporate), so I am defiantly not going in there thinking I will be the next Gordon Ramsey (if I even watched the show).
That being said, I have a few question I feel others could answer much better and would very much appreciate some knowledge and advice on these subjects.
1. I will be 24 by the time I attend school. Although I am reminded how young I am at my current job every single day, I still feel old compared to many who attend culinary school (17-18). Would going at my age still be beneficial? Or am I a bit too old already.
2. The program I am looking at attending is the Culinary Management co-op Diploma Apprenticeship Program at George Brown in Toronto. It is the only program they offer outside of pre-employment baking where you don't already need to be a registered apprentice with a Chef sponsor.
I was wonder if this program seems like a good way to get my foot in the door as a cook, or is it a waste of time and money. I have heard lots of good things about George Brown, and also some negative. I am afraid I will end up going for two years and leave without a chance at a job or much skills.
3. For those familar with George Brown, how competitive is it to gain a spot in a program. I know in many schools so long as you make the pre-req and pay you are in. I am not sure if thats the case with George Brown, and don't want to bank all my hopes on a single program if there is a good chance I won't get in (I meet all the Pre-req's, have the money etc..).
Those are my main questions. Thanks for any tips or advice you can give.
I have been working various jobs since leaving highschool, and want to make a change into a career. I did not attend university because I had no idea what I wanted to do, and didn't want to take out a substantial loan just to drop out or follow a different career path.
After a lot of thought I have made up my mind that being a cook/chef is something I would really enjoy, regardless of the low pay and long hours.
My girlfriend went to the Pennsylvania Culinary Institute and my cousin cooked at a couple restaurants in Toronto. Both ended up leaving for various reasons. After talking to them I have a fairly good perspective of the work and hours it takes to succeed at this job (if you don't go corporate), so I am defiantly not going in there thinking I will be the next Gordon Ramsey (if I even watched the show).
That being said, I have a few question I feel others could answer much better and would very much appreciate some knowledge and advice on these subjects.
1. I will be 24 by the time I attend school. Although I am reminded how young I am at my current job every single day, I still feel old compared to many who attend culinary school (17-18). Would going at my age still be beneficial? Or am I a bit too old already.
2. The program I am looking at attending is the Culinary Management co-op Diploma Apprenticeship Program at George Brown in Toronto. It is the only program they offer outside of pre-employment baking where you don't already need to be a registered apprentice with a Chef sponsor.
I was wonder if this program seems like a good way to get my foot in the door as a cook, or is it a waste of time and money. I have heard lots of good things about George Brown, and also some negative. I am afraid I will end up going for two years and leave without a chance at a job or much skills.
3. For those familar with George Brown, how competitive is it to gain a spot in a program. I know in many schools so long as you make the pre-req and pay you are in. I am not sure if thats the case with George Brown, and don't want to bank all my hopes on a single program if there is a good chance I won't get in (I meet all the Pre-req's, have the money etc..).
Those are my main questions. Thanks for any tips or advice you can give.
