I have been in this industry for a few days and I find my learning rate is still directly tied to to the level of open mindedness that I exhibit. In this industry the teaching never slows down, the learning sometimes does but it is because of individual choice.
Private chef
I know there is no clear cut road to becoming anything in this business, but I go to the cia, and I have been in the school for 5 months now and my roommate who has been at the school for 6 months and just got in the production kitchen said that after you pass fundamentals, the teaching slows down, and I want to be a private chef later on in my career that I'm sure of, so I guess my question is should I withdrawal from the cia and go to a school like le corn., or jws, I want to learn as much as I can learn about food, because I grew up on frozen box food, so there is a lot of things about food that I don't know about or had a chance to taste yet, plz help
1 - 1 of 12 Posts
1 - 1 of 12 Posts
- This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Chef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Full Forum Listing
Explore Our Forums
Top Contributors this Month
View All
chrislehrer
17 Replies
butzy
15 Replies
retiredbaker
15 Replies
Recommended Communities
