Originally Posted by JoeyBones
im wondering if its possible to do an internship or something while i go to culinary school.
yea i think the best thing to do is to just work at a hotel or something
but im not sure how things will go out
Maybe I wasn't clear enough.
Most employers and certainly most Chefs don't look at the Culianry School papers or reputation. When they hire, they want to know about experience: Can you grill a steak? Have you done it a zillion times, so that when the customer orders it medium rare, you cook it medium rare?
Cooking schools only provide the knowledge part, they just don't want acknowledge the experience part. This is what is called "front end loading". If you start culinary school with 4 mths working experince under your belt, you graduate culinary school wirh 4 mths experience under your belt, and this is what the employer looks at.
Read my post again. Cooking is a manual trade. You work with your hands and your brain. Eye-hand co-ordination, how you move about, and timing are just as important as knowledge. I repeat, this is not an academic pursuit. "Internships" are only avialable at the very top 5 star places, and even then, the Chef only wants the most experienced guy.
An aprenticeship, on the other hand, is a 3 way contract. You, the employer, and the State. Employer provides the job and training, State provides the classroom education, you provide the sweat. You do earn a salary, albeit a miserly one, but you don't go into debt. When you finish, you have 3 years experience and a benchmark to show for it.