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.
*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. ^^