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!