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Thinking of going into the culinary field but I have some questions..

post #1 of 5
Thread Starter 

Hello~! eek.gif

 

Health Questions

1.) I have scoliosis is this a major problem when working in the culinary field?

2.) I worked in fast food for two years and already was being told I could be on the way to carpel tunnel syndrome.

~~~~~

 

Ok so experience....

The reason why I have thought of being a chef is because I did pretty well in fast food. Granted I still have to work on my interpersonal skills, because when I see cute people I normally automatically blush and whatnot. 20 learning who I am and pondering if I want to go into culinary. I have experience in fast food making smoothies, pizzas, salads, wraps, bbq wings, sundaes, fries/sweet fries, onion rings, burgers, soda fountain drinks, and....that's all I can remember right now. I cleaned a food court completly and restocked alot of things while making sure they were kept stocked. I also made sure we were stocked for food. I am very interested in art to so I think that helps. I am very creative to~ So I think I could be a chef of some sorts.

 

Initiative...

*I am gonna go places I can find around dallas, duncanville, and arlington texas to ask chefs advice as well as their perspective on things. Also I will ask what I would need to get a job at those places and any recomendations on how to get said job.

 

* Already looked at two colleges for culinary. Remington College and the Art Institute of Dallas. I have been reading reviews and toured both colleges already. I will also be touring El Centro College soon. I have been hearing so many bad reviews about AI and a bit for Remington College. Though the prospect of going into debt for 30k is scary.

 

I might just learn the basics and learn through cooking in the back of kitchens and working my way up. Haven't fully understood what I am thinking about that or how to do it though.

 

I do realize there is a business perspective when going into the culinary field so I am looking into that as well.

 

Any advice or thoughts........?

 

Thank you for reading. ^^

post #2 of 5

If you think your body can handle it, go for it. But start doing resistance exercises for your carpal now. And let's be real: cooking is hard on your body. Take care of it. Do yoga, stretch, go to a chiropractor.

post #3 of 5

Hello,

 

I have been looking at Remington College for culinary and wanted to get some insight on it. I have toured the facilities at International Culinary Center (formally French Culinary Institute) in CA and the pricing is comparable to Remington except they do not offer Associates degrees. Some questions I have are: How is the equipment vs. class size (does everyone have a range and space of their own or do you share?) Is there a restuarant that is run by the students for added experience? What negative reviews did you hear about Remington?                          

 

 

 

Thanks for any insight you are able to provide, I hope to make a visit out there soon!                                                                                                             

post #4 of 5

If price the same take the one with associates degree . At least you get that even though you decide not to stay in business..

Forget the equipment as many places you will work at has equipment that is old and not state of art. But it works.

Chef EdB
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...

Reply

Chef EdB
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...

Reply
post #5 of 5

Thanks for the reply! Would the associates be more beneficial than a certificate/diploma for someone that is changing careers and industries? Also does the popularity of the school really matter? I've never really heard of Remington College but I have heard of I.C.C (French Culinary Institute)

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