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How many of you have a degrees

post #1 of 11
Thread Starter 

I would like to know what degrees do most of you Professional Chefs have.  I am a cook at a hotel,but i'm only 17,and Graduating high school i June and I'm trying to figure out what degree I should get.  Should I get a Associates or a Bachelors?  Should I take Culinary or Culinary Management.  I know some people work there way up,but I would like some advice.

post #2 of 11

I have been cooking for 7-8 years (longer depending on how you look at it ) and am finally going to get my AA/AS in Hotel and restaurant management and shoot for at least a CC in the ACF. These with my experience should give a nice leg up into the realm of Chef/Sous Chef. While BA's are nice I personally don't feel that they are neccessary in this field.

"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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"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 11

I have a B.S. in Ag Eng (1972) from Cal Poly SLO, but my undergraduate culinary degree is from MHC and my graduate degree is from SHK.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 11

I got my AOS in 1989 which essentially means a degree in job. I could go out and get a job :)

 

My experience and ability then made me money (such as it was...)

My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #5 of 11

I became a Chef and owner by being good at BS...............

post #6 of 11

A.S = All $hit

B.S = Bull $h1t

M.S = More $h!t

PhD = Piled Higher and Deeper

 

I have an A.S in Culinary Arts, as B.S in Nutrition and I will finish my Master's in Nutrition this spring

post #7 of 11

I got an Associates in culinary arts from a technical college, then went on to get a Bachelors in hotel and restaurant management, but wait....there's more.....only a few credits more got me a Master's in vocational education to teach when I'm old and arthritic.

To me....the bachelors degree was more in common sense then manglement.

post #8 of 11
Thread Starter 

So should I got to a community College? I want to Major in Culinary arts and Minor in Hotel/Restaurant Management.

post #9 of 11
Quote:
Originally Posted by rocktrns View Post

So should I got to a community College? I want to Major in Culinary arts and Minor in Hotel/Restaurant Management.

I'd reverse the order, for me, Hotel/Restaurant Management is a profession, Culinary Arts is a trade, BT,WTHDIK
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #10 of 11

Rock, Get a strong back ground in Management and Culinary arts, most Chefs are stronger in the hands on part of the kitchen and weak in the Management part. As you work you way up you will cook less and need more people skills. .................. ChefBillyB

post #11 of 11

I wonder if NRAEF's ManageFirst certificates are enough a set of management credentials for restaurant FOH operation.

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