What if you don´t even learn anything new?
My first chef ever attended 2 culinary schools. One in my country and she attended LCB. She said everything she was taught in one school she learned at the other.
Also having 2 schools isn´t going to be so helpful if you can´t take direction, you don´t have speed and a skillset, things that you get through work and on the job experiences.
I didn´t go to culinary school, i was just willing to work the ladder, and work my way up. Yet the amount of experience i have and my skillset speak for themselves.
Today i work in a kitchen where only one person went to culinary school... the restaurants owner/chef.
The line cooks didn´t go to school. When we get an intern or a stage (attending culinary school) we struggle to have them do the simplest jobs in the shortest amounts of time. Most don´t even attempt to jump on the line. Simply because they don´t have that work experience to keep up. A piece of paper can help you get your foot through the door, put it isn´t that piece of paper that´s going to help you keep your job.
School is great, but experience is better.
Having both is awesome.
If i had gone to school, i probably wouldn´t have to had gone through such a hassle working the ladder, probably would have learned classic techniques, and the correct way of doing many things. Again, less of a hassle, but i don´t regret doing what i did in this industry.
I would say, now that you are already finishing up culinary school take the time to work a bit, learn from other chefs, network, and get some experience. 2 schools isn´t going to give you all the culinary knowledge in the world. In fact a chef learns everyday, until his last day.
Now it´s time for you to have some fun, and maybe struggle, go get a job and learn in a different enviroment, in a different type of institute, the back of the house!!
Those are my 2 cents...
obs. I didn´t go to culinary school, but i did go to tradeschool (weaker form of teaching then most culinary schools).
I learned the basics in a short period of time at trade school, learned a lot on the job, a lot through books, and a lot staging.
Going to trade school, just helped getting my foot through some doors, and getting some opportunities to start working in a kitchen (not always cooking in one though). Thus i had to work my way up.
Edited by KaiqueKuisine - 7/26/16 at 7:20pm