To answer.
So yeah, I'm new here. Hello!
I'm currently working on a degree from the University of Toronto as a part time student, and I also work at a catering company.
Recently I have had the pleasure of working closely with the staff from a high end restaurant located downtown at a wedding and at a large fundraising event. I was just garnishing and cleaning plates before they went out to the floor but it was the first time where I was actually part of the line and really liked the rush.
I'm slowly beginning to cave into my secret ambition to become a cook and am seriously thinking about putting my B.A. on hold to take the two year chef training course at George Brown and hopefully following it up with the Italian program.
I've met a couple people who have taken this approach and it has worked out fairly well for them, does anyone have anything to say about George Brown?
I'm 26... Did anyone else in here shift their career around at the same age? I'd love to hear any stories....
Also, I understand that starting out as a chef isn't going to be easy financially. To be honest, that doesn't really bother me that much but I would like to know what I am looking at.. If anyone could toss out some wage numbers taking in consideration of the training that I would have (if it even does mean anything). And realistically, how long it usually takes to get a raise in a kitchen if you work your ass off.
Any input is greatly appreciated.
