Do I Need a Culinary Degree to be a Chef?

My opinion   NO you need years of quality experience and exsposure  to culinaary arts on a quality level.

I know plenty of guys with culinary school credentials that could not run a candy store.

Quote:

Originally Posted by chizburger 
 and I'm scared that they might not hire me once they learn i dont have any certificate to show.

So what is stopping you is the unknown?  The only way you will ever know is to do. If that door closes, knock on another.

Dont work for free, in fact AN EMPLOYER CAN'T DO THAT.  Apply to a MDonalds if you have to You will learn there, as well as you will learn something in every place you are in.

Quote:

Originally Posted by chizburger 

  what should i say when they ask if i have a degree.

Say that you have a high degree of drive,enthusiasm, and passion for the craft of cooking.

Whenever I am hiring, no matter the position, a degree is not required nor necessary. I look for people with attitudes and mindsets such as yours. I can teach skills. I can't teach drive.

Quote:

Originally Posted by chizburger 

  A college degree in culinary arts helps you gain these skills, but it's not a necessity. In the end, it will take several years of experience and learning at the hands of an experienced chef, not a high-priced degree, to become a successful chef.

  The real question is how do you get a job with that experienced Chef that's willing to take the time to teach you Vs getting hired by some one that will leave you in a dead end position after several years. Do you want to be a cook for the rest of your life or a Chef?

I wouldn't ever let a lack of experience stop you but your selling your self very short if you've been hood winked into thinking it's just as easy as getting a job and grinding it out. That requires a lot of dedication, talent and more than a bit of luck along the way.

People that survive in that envirnment don't usually have the word "scared" in their vocabulary. If you need a confidence boost go to school or choose a different career because the big kitchen is not a friendly or kind place to the meek.

Sorry to not be more up-beat but that's the reality of being a grunt with out skill or training unless you want to be an hourly worker for many years.  

Dave

Im not a professional Chef, but I completely understand where you are coming from. I am about to begin a journey pursuing my culinary certificate. Becoming a Chef is my dream as well and I have went over in my head 100 times about whether the pricey degree is the necessary. When I really sat down and thought about in any profession other then healthcare is a degree really necessary? Reality is...any college education is going to be expensive rergardless. You are the only one who gives your education value because its what you do with it. My advice is to not give up on your dream, you do not want to look back on life with alot of regret.

If you can't get into to school for financial reasons then go to work. Just don't think school is a waste of time. You can always work for a bit and go to school in the future.

You have been given some great advice including how to respond about not having a degree by Cheflayne. You began this thread by telling us that a degree is not required to be a Chef. I can tell you from first hand experience that is indeed the case.

It just really shouldn't ever be a first choice option IMO.

That shouldn't stop you.

EVER!

 Reach down and grab those boot straps, Pull them up and get out and start pounding doors! You won't get any where commiserating on line. What you believe is going to be far more germane than what any of us think. I've said this many times in the past. School or work is what you make of it. If you want to be a Chef then MAKE it happen.

There are no free rides irrespective of which path you take.

Best of luck now get out there and get r done!

Dave

Some more inspiration.  Granted, as mentioned in this thread examples like this are certainly very unique and are a culmination of many variables...but what if Rene had chosen to enroll in a school or decide a different path?

Whatever path you choose, make the best of it, and have no regrets. There is nothing worse in life than saying "What if this ? What if that ? What.....and so on, make your choice and be true to yourself.

Your question was :

"what should i say when they ask if i have a degree"

You don't have one.

You were given some great advice from experienced Chefs who have been around, the choice is up to you.

Who are the people that truly know you ? Have you asked them these questions ?

Petals.

ps. make it and have no regrets.

good luck, chizburger! Follow your heart, your passion, and you'll succeed for sure! There's nothing better than experience, and good training! Be careful of those knives! ;)

Hey chizburger,  I am from Philippines too.. From  Cebu...  I am not a Chef,  so excuse my posting here.   I can bake almost anything and deocrate cakes like a pro.  I have no formal training.  Everything I know is self taught.  Some very famous people Like Martha Stewart and Paula Deen are not Chefs,  but look where they ended up ?  Really as long as you love what you are doing,  then keep doing it.  You are not trying to become a brain surgeon where you have to pass a board exam or the bar to become a lawyer before you can do what you love doing.  I was just hired by a high end caterer in my area.  They wanted a baker who can bake very fancy stuff,  and that is what I can do.  They saw my cake photos and they were blown away.  Again,  I am not a chef,  but I can create nice things,  only because I did a lot of practice and self learning.  Good luck to you.

  don't be afraid ,i been working in the kitchen for 15 years now and i just started as a dish washer,then i moved up prep cook ,to line cook now Iam sous chef ,.alway's show you're interest in cooking cause they going to noticed that, then sooner u just know that u can be a chef without a degree.

I started as a lunch mom in my kids school 25 years ago and have done every single job in the kitchen, from dishwasher to Dietary Manager, I have run into every type of kitchen disaster and do not get nervous about anything, that comes from experience .

One thing to remember as a young chef, you are NEVER to old to learn from someone else.
 

I'm 28 years old and got my first restaurant job this past June at a seasonal high class resort. I've read about and studied cooking and knife skills since I was 20 years old in one of the top culinary schools (www.askforeducation.com/online-schools/by-subject/trades-careers/culinary). My job started me as a dish washer/prep cook ($9/hour) and within the first week I was promoted to line cook on the saute station ($12/hour). The season ended a week ago and the head chef sat down with me to discuss returning next year, next season I will be running the grill at $16/hour. If you know what you’re doing and work harder than everybody else (in my case working 70 hours a week when everybody else is complaining about 50 hours) and have the balls to demand a raise you'll get it.
 

Quote:

Originally Posted by ChefRogerUK 

good luck, chizburger! Follow your heart, your passion, and you'll succeed for sure! There's nothing better than experience, and good training! Be careful of those knives! ;)

Words of wisdom

I also did work here in the Philippines as a line cook, I can not well studied in culinary school because of financial problem also, we both, but there is a difference i love, because even contradict infirm I do it for the desire to learn to cook , I also started a diswasher and little patience and perseverance, now I cook, and also to read it I grow my knowledge of cooking and become chef someday, if I'm hiring you can hopefully apply to you, it I also live in the Philippines, for you might just really a boss in and love for cooking,this is my email,nestor_panganjr@yahoo.com,tenx