For a long time now I've known I wanted to become a pastry chef after High school (Finished my junior year last week) and with senior year comes looking ahead to the future and college tours. I know many chefs who I've talked to are on either the side of going to culinary school and that's the best way of starting a career or on the other end, jumping into the field right of the bat by working in restaurants ect. I was wondering you opinion on this? I visited Kendall for a tour and to look into the culinary program and of course they stressed that a formal education was needed including business management/hospitality. Later in the day we toured the french pastry school and heard a somewhat different story. I got the opportunity to sit down with Jacquy Pfeiffer and Sebastien Canonne (a M.O.F.) and they both stressed more the culinary side and that a year with them is all I'd really need in order to go into the field and be successful, that starting at my age it's more important to have skill and training more then the business side of things, anf that if I wanted to open up my own place I could go back later for a business degree. What I'm really asking is which opinion do you agree with and why? As well as do you feel a certificate from the french pastry school is better then a degree from JW or CIA ect? I assume having such prominent names attached to the certificate would help a lot.
Thanks for the time.