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Thinking of Online Culinary School...what do you think?

post #1 of 10
Thread Starter 

I have eleven years in the business and I'm the head line cook at our restaurant. We don't have a sous chef position but I am often the one in charge and night for service and do a lot of the training of new cooks. I want to attend culinary school to further my career aspirations. I'm a long ways away from culinary schools and thus thought about online schools such as the New England Culinary Institute that has a BA in Culinary Arts. 

 

What would be your thoughts on someone who had this degree? Would you consider them a chef? Would you hire this person, or would you consider calling this person after seeing where their degree was from on their resume? It looks like, for now, an online education is the only way I'm going to get the papers that say I'm a Chef. Unfortunately, in my area that paper holds a lot of sway and is preventing me from moving up in my career.

 

Thanks for the input!

post #2 of 10


Don't waste your money  use the library it's free

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 10
It seems that it's a bit weird for a place to NEED papers certifying your credentials, but if that is the case, then maybe it isn't such a bad idea... The biggest issue with just picking up an On Cooking and reading it is self motivation and lack of help. If you don't understand something, it could take a bit more work to find the answer vs a teacher in a forum/chat. The procrastination seems like it would be less of an issue if you were enrolled in a school, having tests and projects etc... If you are already well off or comfortable, it may not be bad... But if you are living paycheck to paycheck, it's a terrible idea.
post #4 of 10

An expensive piece of paper does not make a chef, experience does.

post #5 of 10

Online cooking classes doesn't sound like a good idea. I'm in culinary school right now (for the paper) and the only classes that are offered online are the management and safety courses.

 

You can execute a recipe by the book, but won't know if you got it right without the interaction and opinions of the chefs that physical school provide.

 

Chefbuba is absolutely correct.

post #6 of 10

It IS a good idea to take a class or two from a school on a specific topic like pastry or sous vide. It's even a good idea to get a formal culinary degree from a legitimate school, but only if the classes are IN A REAL KITCHEN.
You can't learn anything by the book except management paperwork and food safety. I think an online degree is worthless.

post #7 of 10
Thread Starter 

Ok. Thank you all very much for your input. I suppose the next question is this then: If I'm not going to school and I'm already the lead line cook, what should I be learning to make a leap to sous at another restaurant. I've just started doing the inventory with the Chef. What else would help?

post #8 of 10

ordering, scheduling, making lists such as par, prep, cleaning

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 #9 of 10

Do the ACF certification or Prochef certification.  That's what most of us do who don't have culinary degrees.

post #10 of 10
Thread Starter 

Thank you for the advice. I was thinking about joining the ACF and taking the certified sous cert. Possibly down the road I would take the chef cert as well.

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