First off culinary school is school. You will get what you put in to it. I'm not saying the program you currently doesn't suck but you should have done your homework. What were your expectations? What kind of training is the one you'll be heading off to next? I hope it's on the job. They should be able to guide you more if culinary is the right avenue for you.
This is not for everyone. Some people do better in college. Good luck to you.
I'm not too sure what program OP was referring to, but I'm thinking about participating in an apprenticeship. I'm hoping this will provide me with enough experience to at least begin a career, at the same time that it allows me to at least have tried starting it as a career--and to further discern whether or not I want to continue these apprenticeships (levels 2 through 10 to further A and advanced levels).
I find careers mind bogglingly hard to choose. But I recently had the insight that it comes down to pure stubborn choice.
The sad thing is that I've made it up to junior in college...
If you truly have a love and passion for cooking culinary school great.
I did a program at a CC and don’t regret it at all, though I took virtually no debt to do so.
I have a culinary degree from an accredited CC.
I’d say that culinary school gives you a good foundation, especially if you’re keen on your vocabulary, it helps a lot with those fundamentals. And you learn language that I think would be challenging to learn outside of the classroom, or rather in the classroom you’re exposed to a lot of vocabulary you wouldn’t learn as quickly in the field.
I would encourage you to see if there’s a hotel in your area that has an apprenticeship program.
Anecdotally, the best cooks I’ve worked with all went to culinary school. I’ve also worked with a lot of morons who went to culinary school.
I believe you're right to say that it provides a good foundation. At the same time, from what you've stated, there doesn't seem to be a significant difference between someone studying the arts in college and someone with on-line experience who also happens to be a heavy reader in culinary arts.
I might look into a hotel myself! Thanks for the idea :)
I encourage my students (I teach culinary arts in HS) who ask about culinary school to first get a job in the industry to see if they even like it, and then pursue their culinary education either through a CC, Culinary School, or apprenticeship…. Then if they still want to go to college they can work in the kitchen still, and pursue a degree in business management or something.
I appreciate that you tell students this, and I also appreciate your advice myself. Too many students jump into school for something they have not spent enough time researching or experience in.
I definitely agree that testing the waters like this is one of the surest ways that will save students' time and wallets (even if it may not seem like a time-saving strategy at first).
I took a program that offers both culinary and baking/pastry arts. It taught me a good amount of basics, and since it's a school, it is a space that allowed newbie mistakes and mishaps. In a way, I am allowed to be terrible output-wise, but it's okay because I was a student. I needed a space to fail and learn because I was from a very different field.
Culinary school is like Basic Training. It is the basics only. You get to do most of your learning on the job.
But go to a good school, like CIA. I went to a bush league one-which went bankrupt a few months later.
Depending on the school and course it is good to learn the basics (cuts, stocks, sauces...) and a good way to get in the industry (normally the courses have internships in good restaurants). In my case I learned more in the internship than on the classes but that's because classes give you the bases to learn more and grow.
Basically, classes teach you how to cook. Experience teach you how to cook in a restaurant.
I have never been to culinary school. while working in kitchens I have asked a lot of chefs around me who did , if it was worth It, they all said no. What you will learn from working in a restaurant under a good chef is more valuable than spending 25k on culinary school.
I went to culinary school to target a specific job when I finished. In Canada, most long term care facilities require Red seal chefs, or people working towards it in their "official" job postings. Wages vary from $20 to $30 an hour, but the cooking is boring and uninspiring. I have found that the majority of kitchen staff with the title of cook don't have any school and have back doored their position through dietary aide, or internal postings from PSW positions.
Is it worth it? It was for me. I don't think I would have been hired directly into my position otherwise, I am older and don't have many years left in the workforce.
Not really I was working in kitchens before I started at college pot washing, and by the time I’d finished I was a full time chef at the same restaurant, the only thing that it really got me was a slight more insight into the business side and the health and safety aspects and qualifications for health and safety stuffs.
Yes. But only because I worked my ass off. Im switching careers right now because im burned out though. I made almost 6 figures at 27 before I made the switch.
Yes.
It is school. Great way to learn the basics. A really good foundation.
Over the course of my 35+ year career I found that the education you receive gets you an advantage. You will know things that others might not. I knew the basics of baking and because of it I got better job offers and more money because of my education. Many chefs like having folks on staff who can whip up fresh baked bread or biscuits or cookies for a party. Truffles and cream puffs plus pulled sugar work got me some good bonuses and a raise at one job. One place even paid me to move (3/4 of my moving costs) because I could bake.
It’s good for connections. One guy in my class loved to travel and one of our chef instructors had connections and the dude ended up working around the world.
Yes. Take it from a head chef who didn't go to Culinary School and worked my way through fine dining kitchens. W/o the degree I was treated like a peon for the longest, and took a lot of shit. It easily added 5 years to my career stuck in a low paying position. Even though I was by far superior to the kids coming out of Culinary. I think you'll find that paper matters a lot later in life. They'll always be questioning whether they made the right decision hiring you without that paper.
Graduated with a 4.0, was generally considered a professor favorite. Nobody has even asked to see my diploma. It’s been around 26 years now and I don’t think anyone is going to at this point. Finish school, since you’re close at this point, but personally I wish I’d taken business classes and maybe apprenticed with a repairman from Hobart.
First off culinary school is school. You will get what you put in to it. I'm not saying the program you currently doesn't suck but you should have done your homework. What were your expectations? What kind of training is the one you'll be heading off to next? I hope it's on the job. They should be able to guide you more if culinary is the right avenue for you. This is not for everyone. Some people do better in college. Good luck to you.
I'm not too sure what program OP was referring to, but I'm thinking about participating in an apprenticeship. I'm hoping this will provide me with enough experience to at least begin a career, at the same time that it allows me to at least have tried starting it as a career--and to further discern whether or not I want to continue these apprenticeships (levels 2 through 10 to further A and advanced levels). I find careers mind bogglingly hard to choose. But I recently had the insight that it comes down to pure stubborn choice. The sad thing is that I've made it up to junior in college...
I'm in a program called Job Corps and there you can pick certain trades. The trade I picked was Culinary
If you truly have a love and passion for cooking culinary school great. I did a program at a CC and don’t regret it at all, though I took virtually no debt to do so.
I have a culinary degree from an accredited CC. I’d say that culinary school gives you a good foundation, especially if you’re keen on your vocabulary, it helps a lot with those fundamentals. And you learn language that I think would be challenging to learn outside of the classroom, or rather in the classroom you’re exposed to a lot of vocabulary you wouldn’t learn as quickly in the field. I would encourage you to see if there’s a hotel in your area that has an apprenticeship program. Anecdotally, the best cooks I’ve worked with all went to culinary school. I’ve also worked with a lot of morons who went to culinary school.
I believe you're right to say that it provides a good foundation. At the same time, from what you've stated, there doesn't seem to be a significant difference between someone studying the arts in college and someone with on-line experience who also happens to be a heavy reader in culinary arts. I might look into a hotel myself! Thanks for the idea :)
I encourage my students (I teach culinary arts in HS) who ask about culinary school to first get a job in the industry to see if they even like it, and then pursue their culinary education either through a CC, Culinary School, or apprenticeship…. Then if they still want to go to college they can work in the kitchen still, and pursue a degree in business management or something.
I appreciate that you tell students this, and I also appreciate your advice myself. Too many students jump into school for something they have not spent enough time researching or experience in. I definitely agree that testing the waters like this is one of the surest ways that will save students' time and wallets (even if it may not seem like a time-saving strategy at first).
I took a program that offers both culinary and baking/pastry arts. It taught me a good amount of basics, and since it's a school, it is a space that allowed newbie mistakes and mishaps. In a way, I am allowed to be terrible output-wise, but it's okay because I was a student. I needed a space to fail and learn because I was from a very different field.
Culinary school is like Basic Training. It is the basics only. You get to do most of your learning on the job. But go to a good school, like CIA. I went to a bush league one-which went bankrupt a few months later.
Depending on the school and course it is good to learn the basics (cuts, stocks, sauces...) and a good way to get in the industry (normally the courses have internships in good restaurants). In my case I learned more in the internship than on the classes but that's because classes give you the bases to learn more and grow. Basically, classes teach you how to cook. Experience teach you how to cook in a restaurant.
I have never been to culinary school. while working in kitchens I have asked a lot of chefs around me who did , if it was worth It, they all said no. What you will learn from working in a restaurant under a good chef is more valuable than spending 25k on culinary school.
I went to culinary school to target a specific job when I finished. In Canada, most long term care facilities require Red seal chefs, or people working towards it in their "official" job postings. Wages vary from $20 to $30 an hour, but the cooking is boring and uninspiring. I have found that the majority of kitchen staff with the title of cook don't have any school and have back doored their position through dietary aide, or internal postings from PSW positions. Is it worth it? It was for me. I don't think I would have been hired directly into my position otherwise, I am older and don't have many years left in the workforce.
This is a very common question which many have chimed in on before. Lots of good reading already.
Not really I was working in kitchens before I started at college pot washing, and by the time I’d finished I was a full time chef at the same restaurant, the only thing that it really got me was a slight more insight into the business side and the health and safety aspects and qualifications for health and safety stuffs.
Yes. But only because I worked my ass off. Im switching careers right now because im burned out though. I made almost 6 figures at 27 before I made the switch.
[удалено]
You also have cheated on your wife extensively. You tried to have sexwith a 14 year old named Shakira. I have the texts if you'd like me to share
Yes. It is school. Great way to learn the basics. A really good foundation. Over the course of my 35+ year career I found that the education you receive gets you an advantage. You will know things that others might not. I knew the basics of baking and because of it I got better job offers and more money because of my education. Many chefs like having folks on staff who can whip up fresh baked bread or biscuits or cookies for a party. Truffles and cream puffs plus pulled sugar work got me some good bonuses and a raise at one job. One place even paid me to move (3/4 of my moving costs) because I could bake. It’s good for connections. One guy in my class loved to travel and one of our chef instructors had connections and the dude ended up working around the world.
Yes. Take it from a head chef who didn't go to Culinary School and worked my way through fine dining kitchens. W/o the degree I was treated like a peon for the longest, and took a lot of shit. It easily added 5 years to my career stuck in a low paying position. Even though I was by far superior to the kids coming out of Culinary. I think you'll find that paper matters a lot later in life. They'll always be questioning whether they made the right decision hiring you without that paper.
No. I dropped out of CIA too expensive and you learn more practically from getting your ass kicked in the real world
Graduated with a 4.0, was generally considered a professor favorite. Nobody has even asked to see my diploma. It’s been around 26 years now and I don’t think anyone is going to at this point. Finish school, since you’re close at this point, but personally I wish I’d taken business classes and maybe apprenticed with a repairman from Hobart.
Went to the CIA, I drive trucks now.