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post #1 of 3
Thread Starter 

Hello all! I am in the process of picking a culinary program as part of a career change. I am 26 years old and already have my BA and MA in history. The academic job market is less than stellar, hence the change.

 

So. . . my questions include,

 

1. Good (and affordable) programs in Chicago? I've heard good things about Kendall and Washburne Cullinary. Any other suggestions?

 

1a. Job outlook in Chicago? Chances for advancement and experience?

 

2. What is my pay/salary outlook (generally)? Will I be forever doomed to work hourly without benefits or do line chefs/sous chefs make salary, insurance, etc?

 

3. Is there a difference, education-wise, between a restaurant chef and a hotel/catering chef? Are different degrees required? Pay scale different? Work environment different?

 

4. Looking to the future, what is my career outlook? I assume I can't be 55 years old and working a double shift 6 days a week. What have those of you who are "seasoned citizens" done after your restaurant gig(s)?

 

5. What do you all, as chefs, look for in a line cook or incoming chef? AAS degree? BA? Experience?

 

Whew! That's quite a bit for you all to answer! Thanks for any and all comments!

 

-Nate

post #2 of 3

Washburne trade school was one of the first in the country and has always had a good rep.When you graduate, you are just beginning and have to pay your dues like any other trade. You wont make much and will work long hours, Forget referring to when you get out of school the word chef, you are far from, at least 7 to 10 years. I am 69 been in business over 50 years , just retired and since age of 60 have done consulting work. I specialized in high volume, high quality catering. I was lucky I got in in hay day and worked for right guys at right time. I was made a partner and did quite well> Again a little bit of luck and a LOT OF HOURS. I read and watched all I could including the old classic ways and new tech. ways. Oh yesa when I was younger I apprenticed in France FOR Room and Board only..Good Luck to you

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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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...

Reply
post #3 of 3
Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
Reply
Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
Reply
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