Hi people, working professional, chef, cook, culinary students
I would like to ask you, i have got a job from a very professional kitchen, and have a chef who have been awarded michelin star working there. I have went for an interview and he wanted to accept me as a commis cook position (I do not have much experience in the kitchen)as he had shortage of stuff. But i got to sign 1 year contract. This is an opportunity to have a great chef to hire me and train under him. I know this is going to be hard as i am not well-trained in culinary skills and starting form the most entry level of cook.
I would like to seek your professional advice, should i go to culinary school first or train under him for 1 year?
For me i think that, go to culinary school first as they teach you the fundamentals then go to work and apply what i have learn.
If go to work first, i will have a better exposure. And when i go to culinary school, what the school teach me, i have already learn most of the basics that i picked up during working. And somehow, what you learn in school, you only apply some of it. So what the point of going to school, as you can learn the skills and techniques from the chef, also can read books to pick up knowledge.
1) What do you think Chef , go to school first or work ?
2) Is culinary education so important, that can make you to become an executive chef?