I am a student at Washburne Culinary Institute and wanted to know how important is culinary school?
How important is culinary school?
It is important as you make it. You are attending a culinary school, so I would suggest you make it very important because you only get back what you put in
Be a sponge. Soak up and learn as much as you possibly can. Volunteer. Be the first to put your hand up when instructor asks who wants to assist or to give it a go. Replicate at home to reinforce and cement the knowledge in your arsenal. Take copious notes. At home convert your notes into a more permanent journal for the same reasons of reinforcing and cementing.
A lot of the importance of attending culinary is dependent upon your reasons for attending. I attended culinary school for me, not because I thought it would be a good career move, subsequently thirty some years later, I have no regrets concerning my choice.
A quick surface appraisal and one might come to the conclusion that my choice of attending culinary school didn't really effect my career one way or the other, but I know how much that choice influenced the chef I am today.
It truly depends on your reason. I go to culinary school right now and I am already seeing the benefit of going. I went to it because I wanted a safe place to fail, to work out the kinks in how I move around the kitchen or how I hold a knife. I wanted to learn the history of cuisine and the basic techniques. The things I have learned in school are things that I feel may of taken me a while to learn. Its only been 3 month of the actual cooking portion and I now feel confident enough to apply to jobs. I have an internship coming up and I know that schooling helped me get it. So know your reasons and then fuck everything else cause I have had many people in my life no get my choice to go, but its already worked out for me
A general rule of thumb that I use when selecting what words to use when responding here is...if I wouldn't use that word in the dining room when speaking to guests (or to my grandmother), then I don't use it here.
One of the hallmarks of being a good chef is creativity. Coarse language shows a deficit of imagination. Frustration can be expressed more much eloquently than through the banality of cuss words.
At least that's my story and I'm sticking to it. :~)
IMHO, Culinary school is a great place to learn the basics. When I say basics I mean knife use, Mother sauces and proper ways of making Stocks. How to use equipment, butchering and how to filet fish, and baking. I think the proper use of knife skills is a must. Good knife skills will get you to finishing each dish faster. That being said, passion in cooking will bring out the creativeness needed to set yourself apart from other cooks. Every good/great chef have their own vision on how an entree should look and taste. My problem with school is most will learn how someone else does somethings and not be able to see past that to have their own vision of how it should be done. It's not like going to automotive class and breaking down a engine, in that case there is only way to put the engine back together. I like passion and vision. When I learned from others on the job, I saw how they did it and then thought of how I could make it my own. I feel following someone else's recipe only makes me a clone of what their vision is. I feel you need to venture outside the box to be different and original. So, if your thinking of culinary school to give you a jump start in the direction of bringing out the inner passion and creativity that lays underneath your soul then do it. .........Good luck........Chef Bill