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Need help all around

post #1 of 4
Thread Starter 

I'm 19 years old and have always enjoyed cooking and recently have decided that I wish to go to culinary school, I originally planned my career to be a paralegal because of the money but I soon realized I didn't enjoy it. I didn't want to end up like so many people that wake up each day just wanting it to end. So I looked deep for things I had a passion for and it hadn't even crossed my mind to pursue a culinary career I always just did it as a hobby, it was when my mother pointed out I should pursue it that it struck me. I enjoyed every minute I spent preparing the food, even more then when I was eating it. It might not seem like the passion some people have and I'm sure it isn't, but I do enjoy it. I decided to look but I really mostly want to know what I should look for in a school. I have no professional experience, I actually just got invited for an interview for a line cook position at a local restaurant not sure if that would be much. When I look up stuff about anything concerning tips for jobs or culinary schools, it was always a post on this site usually in the top 5. I figured I could get some help here, I mostly want to know how important experience is for culinary schools usually, what are somethings I should look for in choosing a culinary school, should I pursue pre-reqs at a local college and work part-time somewhere as a cook to secure more experience? I've also heard about apprenticeships, not sure if those are post-grad or not but information on those would also be helpful. Thank you!

post #2 of 4

Hi there! This is a great place for exactly the resources you seek to find. I would suggest tunneling through the students' forum... your inquiry is share by many. You may get some great insight.

Good luck with your adventure!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #3 of 4

I would suggest taking the line job and seeing what your getting yourself into before you go and spend big money on a college. If you find that you love the face paced, hard working, under payed, stressful, no social life, crazy lifestyle that is of a chef, go to school for it! I would suggest getting your pre-reqs done at a community college as long as your sure that they will transfer over, as it will save you a ton of money. And if you get the chance to do any big name internships or study over seas, make sure to do it.
 

post #4 of 4
Thread Starter 

Thanks guys :D I'll take the advice to heart, I got the job and start training tomorrow. Hopefully I'll be able to get a good idea of what it is like, still open to suggestions but it felt rude to ignore the people that posted. (:
 

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