Graduating with a Bachelor's

Oh how do I put this Cheftux....

career companies are willing to interview you and one has even told you that you would qualify for a line cooks position,  but $10.00 an hour is not your style?

Wake up and smell the oregano dude.

Welcome to the real world.

You say you have some experience, but you do not say how that pay was.

Surely you understand that graduating from a culinary degree program does not automatically guarantee you a high paying position.

You are still going to have to work your way up.

Yup....all over again.

Each and every one of us had to go through the same thing. You are no different.

 

Now that being said you have the ability to raise the bar on yourself by looking for places that might suit your abilities.

You had mentioned the career fair that you attended. Have you ever considered cruise ship work? The work is timely, you will learn a lot of different food preparation technique. The pay may be less than stellar, but since you are on a boat, you have no way to spend it. You can save a lot that way.

 

Have you considered non commercial venues such as hospital or institutional feeding? They may offer better pay and the hours are better than working in a restaurant atmosphere.

 

I realize that you want instant grats but you are going to have to put in your time.

 

Best of luck and I hope you find "the one."

Why don't you get into management? I know you said that a place like olive garden is against what you love about food but it will pay decent, and you just need to tough it out for a year or so, boost the resume, and move on to higher end restaurants once you have some management experience. I have friends that graduated from Cornell, an ivy league school, from the hospitality management program and they did similar things. The only reason why I pointed out Cornell is because they probably have the best hospitality program in the country and their grads aren't even getting prestigious jobs right away.

Or if you want to cook, maybe catering?


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Unfortunatly in this economic enviorment we are in an employers ball game. There are more people then jobs.therefore he has a lot to chose from. I had a BS. degree when I graduated, but that did not teach me cooking or how to assume responsibilities of becoming a Chef. I went to Europe, worked for room and board. Apprenticed in almost every NY Hotel in the late 50s  early 60s. a Spent at least 3 monthes in every station ,(  learned everything from scratch , there was no premaid foods then. Frozen french fries were just about in late experimental stages.)). > All together about 4 years. It beat any school.

Any position I ever obtained was NEVER because of a degree, it was based on experience and moving upward or promotion. If you remain in this business you probably wont ever need a degree.  Try this for math.. Culinary school from 5000. to 18000 per year depening whick one. When you graduate job  14,00 hour if lucky.  18000%14==1285.7 hours needed to work just to repay loan ,unless mom and dad pay for you. Or approx 32  40 hour weeks to repay. Even with student loan it will take you years to repay.