So I am soon finishing my AOS at the CIA and I need to come to a decision about whether or not I am going to stay for bachelors. My goal is to one day run a kitchen, and I know many chefs do not have a degree whatsoever and have learned in the industry. I learned a lot during my externship and all of the cooks there tell me to just quit school and start cooking. I am currently enrolled to start bachelors in June, but can quit anytime. I would quit and go back to work, but I am worried that not having a bachelors degree could hold me back somehow and It's just a year and a half more of school how could it hurt? I am financially stable so it comes down to decision of spending the time to do the program itself. I know it will either work to my advantage, or it could just be a piece of paper sitting on my desk for the rest of my life. I don't know how it could affect me in the long run. Any advice? Thanks guys
Finishing my Associates soon, stay for Bachelors?
If you are financially comfortable and the extra 1.5 years doesn't really make a difference I would recommend getting the BA. The reason being is it gives you options down the road. You may think you want to work in a kitchen for the rest of your life, but then again you may get tired of it in 10 years. You never know how things are going to change and I know because it happened to me. I had a bachelors to fall back on and it opens up other doors should you want to pursue something new.
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CIA didn't have a BA choice You will learn more in the kitchen than the money you spend at school. Want to learn go staoz/trail in a country that has the hot new food trend. Fresh and healthy just got back from the Mediterranean worked hard no pay but I learn more than any school could teach Good Luck
Forget the BS go out and get a good job. You can always go to night school for BS degree. As far as a chef A BS will not make you more money. If later you decide to go into Upper management then think about it. You dont need a BS or for that matter even an associates to run a kitchen or cook. I know plenty of people out of culinary schools that are not capable of running a kitchen even after years of their graduation. You have to have it in you.
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...
I have no advice, I'm not qualified. BUT I feel I need to remind you that once you begin to work in this industry, you'll be working non-standard hours, and probably long hours. It is going to allow little time to pursue your other degree. So if you can swing it, I'd say do it now. You won't learn as much, but if it makes a difference in the culinary industry, then now's your chance.
Thats why I say get it done now. You never know if your going to want to transition into another career, or anything of the sort even within the restaurant industry. And if you do I feel as though you'll be better off if you have that degree under your belt. My .02