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At this point, would it be worth going to Culinary school

post #1 of 7
Thread Starter 

Hi,

I am currently the executive chef at a restaurant in Seattle.  I've been working as a professional cook all my life, I have 13 year of total cooking experience of which 5 years have been as leads in various restaurants in Seattle and Portland, and I've been Executive Chef for about 2 years now.  Recently I've been thinking about going to culinary school to polish my skills, but I can't help but wonder if it will benefit my career to the point of being worth the cost of tuition.  

 

What do you guys think?  Is there anyone else out there who has gone to school after already working their way to the top?  Did it pay off?  

 

Let me know what you guys think

post #2 of 7

Not culinary school, but you are a good candidate for ACF certification.

post #3 of 7

I would think continuing education classes like at Greystone ( CIA extension ) in Napa woud be more beneficial than basic culinary school curriculum for you at this point in your career.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 7

in your shoes if i had the oppurtunity to study again i rather try to get a teaching license or a degree in restaurant management but i would for sure not waste time and money on a culinary course just for a degree. 

Im sure some colleges and culinary schools offer an advance course , or something like this for profeesionals just wanting to brush up. 

 

Definitely something worth looking into. 

I think the ICC offers some courses

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #5 of 7

I would suggest not wasting the enormous sum of cash you'll need to go to culinary school. Like others have said ACF accreditation will train and polish as well as give a sense of validation. If that's not your thing many schools offer continuing education courses, NECI in Vermont is supposed to have very good courses ranging in everything from advanced cooking techniques to kitchen management and sustainability. 

post #6 of 7

According to me, you do not need to start from the scratch to learn the basics that culinary schools do. You need to sharpen your cooking skills by joining some extra classes or some certifications of your own interest (or area of expertise) to enhance your culinary qualifications to become an expert. Wish you good luck.

Live, Laugh, Learn and Eat !!!
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Live, Laugh, Learn and Eat !!!
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post #7 of 7
I agree with everyone, I was in the business for 15 years as an Executive Chef, from Spanish restaurants to brew pubs. I trained under a lot of great chefs, I knew my mother sauces, cuts and cut sizes, fabrications, I also studied Asian cuisine at home and read a lot of Harold Mcgee books, when the last restaurant I worked was closing I decided, maybe there is something I can learn from culinary school, lets do it! Well after I graduated I took an internship at a resort and now I am the chef. To tell you the truth I didn't learn to much more, but I also learned other things, my main instructor worked at Alinea for a few years, so we got spoiled with Molecular cooking. so there is Pro's and Con's I would say but training under a great chef also helps. I know a lot of great chefs who never went to school. In culinary school you learn a little bit of baking and pastry, international cuisine, nutrition, art, menu development, but these are all things you can learn on your own with the internet or reading.
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