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When, how, and If i should go to culinary school - Page 2

post #31 of 43
Thread Starter 
As for studying outside of the US. I have 2 main concerns, the first being language, im horrible at native, let alone, foreign. The 2nd being i think in the future, i think doing more with less meat will be important and i feel like asian cuisine does that better than european. Being near the bottom rung economically in asia, much scarier than in europe.
post #32 of 43

If you go to school, you pay people to teach you. If you work, you are paid to have people teach you.

 

In the first case, you know up front what the lessons will be and the amount of knowledge you will gain. In the second case, that is not always the case.

 

Either way it behooves each individual to do their due diligence before deciding what their path will be and who their guides will be. Both cases have pitfalls and neither is a right nor wrong path. Both will get a dedicated seeker to their destination. It basically comes down to the individual.

 

I have found the more investigation I do before starting out, the less resentments I have later.

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 #33 of 43
Before you make up your mind, find out what schools are in your area, if you could work while in school, and if you could recieve financial aid. Graduating from school with four years experience instead of two makes you a hot commodity.
On a side note, that escalated quickly.
post #34 of 43

Hi atatax,

 

As to the first question, what's the matter with learning a second language?  Don't you think it will come in handy? Don't you think exposure to a different culture and cuisine will really open your mind?  You don't want to be someone who thinks that China is in Europe, right?

 

As top the second, yes, look to the future.  Look at the industry in the U.S.:  Cooks are paid crap, there's no national qualification for cooks, the schools take advantage of this, and the hospitality industry is on the road to nowhere.  I mean, you'd figure that most forms of Gov't would figure by now that this industry is part and parcel of tourisim, and that brings in a few bucks, right?  But what happens if restaurants actually start paying cooks what they're worth?  Will John Q. Public pay $25 for an appetizer and $55 for a main?  

 

LIke others have suggested, take a good look at community colleges--employers don't give a rat's azz about the pedigree of a cooking school.  By all means consider the advice of anyone you meet, but "red flag" anyone who knocks culinary schools and has never been in one.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #35 of 43
@Lagom
Im not bragging sir. I do not find joy in bragging!!! The point im simply trying to make to atatax is that i did not go to culinary school yet im a sous chef at 27. Have worked in multiple fine dining establishments also many other sports bar, gastropubs, i have done catering companies hell ive even worked on a food truck. So yes im not bragging about anything. Sir truth be told a person of my statue with 10 years exp and no culinary school making 1950 before taxes every two weeks in the USA at a domestic foreign establishment is very great. Think about it atatax i have learned so much along the way that i dont need to go to culinary school. My resume speaks for itself. If i wanted to i could be a private chef. I dont want to!!! So i do brag about how far i have come in life lagom. I deserve it because i worked my ass off to get quarterly bonuses of 2-2.5k with paid vacations and benefits like 401k medical and dentel and a cimpany credit card!!! Tell me all of you who are knocking me down. At 27 what were you doing, did you come as far as i did this fast without culinary school? Its alot of opportunities out here if you work hard and take it seriously. You dont need culinary school to achieve success. None of my money goes to student loans. Trust me it hurts havibg to pay 300-400 dollers a month for a waste of time for something a person could get off their sorry behind and do themselves
post #36 of 43
Truth be told everyone wants to be the next Marco Pierre. White or Gordan Ramesey or boudain. Yet they do not want to work alot of hours and sweat and sleep for 3 hours and work for 13 hours and sleep for 4 and do it again. You can never be a chef even with culinary school unless you kill yourself slaving in a hot kitchen all day soaking up everything like a sponge. Without the physical aspect of it even with a culinary degree you will be worthless. So atatax, go to culinary school. Like i said it wont make you a chef or a cook. It will give you knowledgeable information probably about the industry, i promise you that you will not become a chef unless you work your ass off and do it yourself. Honestly alot of these guys were just high paid line cooks even after culinary just like myself, the only difference is im not upset and pissed every moth about my hard earned money being deducted automatically out of my checks from the department of education.
post #37 of 43
Anyone can claim the title of (chef) but it takes many years of getting into arguments with your other half because your lack of time spent with him/her. You will be tired all the time. You will be on your fert all the time. You will not have time for yourself. But if this is what it takes, and this is what you want then you fight for it and never give up. Care about the food you serve, cook etc. Care about the customers and wether they enjoyed your food and the way it looks on their plate. Like i stated earlier you go to culinary school it doesnt matter if your not prepared for the hard work that comes along with it.
post #38 of 43
Quote:
Originally Posted by sincerebeazt View Post

@Lagom
Im not bragging sir. I do not find joy in bragging!!! The point im simply trying to make to atatax is that i did not go to culinary school yet im a sous chef at 27. Have worked in multiple fine dining establishments also many other sports bar, gastropubs, i have done catering companies hell ive even worked on a food truck. So yes im not bragging about anything. Sir truth be told a person of my statue with 10 years exp and no culinary school making 1950 before taxes every two weeks in the USA at a domestic foreign establishment is very great. Think about it atatax i have learned so much along the way that i dont need to go to culinary school. My resume speaks for itself. If i wanted to i could be a private chef. I dont want to!!! So i do brag about how far i have come in life lagom. I deserve it because i worked my ass off to get quarterly bonuses of 2-2.5k with paid vacations and benefits like 401k medical and dentel and a cimpany credit card!!! Tell me all of you who are knocking me down. At 27 what were you doing, did you come as far as i did this fast without culinary school? Its alot of opportunities out here if you work hard and take it seriously. You dont need culinary school to achieve success. None of my money goes to student loans. Trust me it hurts havibg to pay 300-400 dollers a month for a waste of time for something a person could get off their sorry behind and do themselves
Quote:
Originally Posted by sincerebeazt View Post

@Lagom
Im not bragging sir. I do not find joy in bragging!!! The point im simply trying to make to atatax is that i did not go to culinary school yet im a sous chef at 27. Have worked in multiple fine dining establishments also many other sports bar, gastropubs, i have done catering companies hell ive even worked on a food truck. So yes im not bragging about anything. Sir truth be told a person of my statue with 10 years exp and no culinary school making 1950 before taxes every two weeks in the USA at a domestic foreign establishment is very great. Think about it atatax i have learned so much along the way that i dont need to go to culinary school. My resume speaks for itself. If i wanted to i could be a private chef. I dont want to!!! So i do brag about how far i have come in life lagom. I deserve it because i worked my ass off to get quarterly bonuses of 2-2.5k with paid vacations and benefits like 401k medical and dentel and a cimpany credit card!!! Tell me all of you who are knocking me down. At 27 what were you doing, did you come as far as i did this fast without culinary school? Its alot of opportunities out here if you work hard and take it seriously. You dont need culinary school to achieve success. None of my money goes to student loans. Trust me it hurts havibg to pay 300-400 dollers a month for a waste of time for something a person could get off their sorry behind and do themselves



Nope! You aren't bragging! Is he, any one? You are't bitter, jaded, and you sure as heck aren't making any sense.

Iceman? By now I'd have expected you to send a link to a clip from"the meaning of life", where Cleese offers "just one leetle waffer thin chocolate" to Mr. Creostote....
...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #39 of 43
Quote:
Originally Posted by sincerebeazt View Post

At 27 what were you doing, did you come as far as i did this fast without culinary school?

 

As a matter of fact, yes, I was pretty much in the same position with a similar resume myself.

 

It was also about this time that I knew I wanted to greatly expand my culinary knowledge at a rapid rate and I knew that working couldn't really provide me the same opportunities in the same time frame as culinary school. So with 10 years experience and a sous chef position at a fine dining establishment owned by old school Europeans, I enrolled in culinary school.

 

Was it the right decision for me? Without a doubt. Any regrets? No. I got out culinary school exactly what I wanted, maximum exposure to a wide number of techniques and cuisines in a short amount of time.

 

Thinking about my experience in culinary school made me realize that I had left the most obvious potential employee out of my previous hypothetical scenarios and it was the one that just about everybody that I went to school with was

Quote:
Originally Posted by cheflayne View Post
 

 

Hypothetical Scenarios.

Not cast in stone. In real life there are always variables and militating circumstances. Strictly posted for contemplation. Input and opinions welcome.

 

Hypothetical Scenario #1

potential employee #1 two years spent in school

potential employee #2 two years spent working in restaurants

 

Depends upon what the employer is looking for, but the nod probably goes to #2 because he is more restaurant ready

 

 

Hypothetical Scenario #2

potential employee #1 two years spent in school and then two years working in restaurants

potential employee #2 four years spent working in restaurants

 

Depends upon what the employer is looking for, but the nod probably goes to #1 because while both candidates are restaurant ready, #1 probably possesses more knowledge

 

Hypothetical Scenario #1

potential employee #1 two years spent in school

potential employee #2 two years spent working in restaurants

potential employee #3 two years spent in school and two years experience working in restaurants while attending school

 

Depends upon what the employer is looking for, but the nod probably goes to #3 because he is more restaurant ready and driven

 

 

Hypothetical Scenario #2

potential employee #1 two years spent in school and then two years working in restaurants

potential employee #2 four years spent working in restaurants

potential employee #3 two years spent in school and two years experience working in restaurants while attending school with two years experience after school for a total of 4 years experience working restaurants

 

Depends upon what the employer is looking for, but the nod probably goes to #3 because while all candidates are restaurant ready, #3 probably possesses more knowledge and is driven

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 #40 of 43
for foodpump:

post #41 of 43
I don't see any line cook making $40,000+ / yr. Nope. Notta.
post #42 of 43
Quote:
Originally Posted by IceMan View Post

I don't see any line cook making $40,000+ / yr. Nope. Notta.

Unfortunatly thats a sad fact. Wage stagnation in the food industry for 20+ years have caused real income to fall to new lows every year. Its no wonder people leave the profession for other jobs everyday.
post #43 of 43
Quote:
Originally Posted by sincerebeazt View Post

At 27 what were you doing, did you come as far as i did this fast without culinary school?


Yes. At 27 I was the Exc at a private club in nyc. Plus subbing at restaurants when I wanted around the city working with people who's names you would probly know( unlike mine 😀) from tv and the stars they have on their doors.
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