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apprenticeship -v- degree, the "end of the day"

post #1 of 8
Thread Starter 

Son of Peter R Shorthouse, founding member American Academy of Chefs, I, Richard V Shorthouse, 1st Graduate Professional Chef Training Programme, ACF 1974-1979, have been withdrawn from the industry since before his death. Together with such Greats as Richard Nickerson, Petar Montan, Frank Setera, Paul Busistil, and many other's these chefs made the apprenticeship destined to change the classification of Chef from "domestic servant" to "professional" enabling the modern culinary school model, and therefore the plethora of opportunities now available. Important to note there were three schools worldwide and were affordable only to the elite class. These founders of the Epicurean Club of Miami, were pioneers in their efforts to preserve what was an endangered species, Noble Lore created with civilization refined to the art/gospel of Auguste Escoffier, the Emperor of Chef's. the dynamics have changed in so many ways, but do you have the commitment? Are you going to become a Chef /owner, multiplied by your life. At the end of the day it comes down to if this is truly your "life's work." by now you have figured it out.  hate to say it but it seems that with accreditation the double edge of the french knife is  without certification you will go nowhere fast, when the rubber hits the road if you have no skills go home we are not all winners

RVS

graduation doesnt give you CEC

post #2 of 8
Thread Starter 
Quote:
Originally Posted by Rich Shorthouse View Post
 

Son of Peter R Shorthouse, founding member American Academy of Chefs, I, Richard V Shorthouse, 1st Graduate Professional Chef Training Programme, ACF 1974-1979, have been withdrawn from the industry since before his death. Together with such Greats as Richard Nickerson, Petar Montan, Frank Setera, Paul Busistil, and many other's these chefs made the apprenticeship destined to change the classification of Chef from "domestic servant" to "professional" enabling the modern culinary school model, and therefore the plethora of opportunities now available. Important to note there were three schools worldwide and were affordable only to the elite class. These founders of the Epicurean Club of Miami, were pioneers in their efforts to preserve what was an endangered species, Noble Lore created with civilization refined to the art/gospel of Auguste Escoffier, the Emperor of Chef's. the dynamics have changed in so many ways, but do you have the commitment? Are you going to become a Chef /owner, multiplied by your life. At the end of the day it comes down to if this is truly your "life's work." by now you have figured it out.  hate to say it but it seems that with accreditation the double edge of the french knife is  without certification you will go nowhere fast, when the rubber hits the road if you have no skills go home we are not all winners

RVS

graduation doesnt give you CEC

its not all cake and ice cream baby!

post #3 of 8
I want some of whatever you're on, unless it's bath salts...
post #4 of 8
Thread Starter 

lemon superhaze thank you, you are very kind sir

post #5 of 8
Excellent taste, I no longer intend disrespect.
post #6 of 8
Thread Starter 

Whatevz? ur so kool

post #7 of 8
So kind of you to notice
post #8 of 8
Thread Starter 
Quote:
Originally Posted by Rich Shorthouse View Post
 

lemon superhaze thank you, you are very kind sir

Wow i'm impressed

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