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post #1 of 3
2/9/11 at 8:55am
Thread Starter 

Hi guys,

 

What is the difference between Professional cookery, Professional chef and Professional  Pastry? In Italy for example there is a only public school ( 5 years)  at the end you can obtain a diploma. 

I would like like to attend to LCB in London but it is too expensive, are there in UK financial aid?

Is it better to attend a diploma or single certificates  (basic, intermediate and superior)? 

Thank you very much

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post #2 of 3
2/9/11 at 9:18am

not too sure whats what in the UK, other members will know more. However I suggest, as always, that you find work in a professional kitchen and put in 6 months to year of work before you spend a bunch of money on school. It's one of the few trades left that be learned on the job.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 3
2/9/11 at 11:10am

In this era I don't know ,as times change , but when I was in Europe you started in the Pastry Shop or pastry dept of hotel, then went on to kitchen.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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