WanaBe a ChefGetting back into the mix School????

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Atlantic Culinary Academy (NH)
California Culinary Academy
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The Cooking & Hospitality Institute of Chicago
Western Culinary Institute (OR)
California School of Culinary Arts, Pasadena, CA
Texas Culinary Academy, Austin, TX

WebFoodPros.com: WanaBe a Chef: Getting back into the mix School????
By Nonno (Nonno) on Sunday, October 12, 2003 - 03:56 pm: Edit

I have been cooking since I was 10 years old and have loved every minuet of it. I have never cook professionally as a Chef but have worked in a number of restaurants starting as a busboy and dish washer and working my way up to cook in some. I have been lucky enough to design and implement a menu for a small (45 seat) lunch and dinner place in Montpelier, VT, work a 500 cover-a-night steak joint as head cook and the last job was on Martha’s Vineyard in ‘85 at the Ocean Club as head cook. All of this was always done as “something to do” while I waited for other things to come about.

I am at a point where I need to change careers again and I am going to go back to cooking as my main focus. I have never been classically trained and I have been away from the business (not cooking) for almost 20 years. I feel that I need to be trained at a school. Would any one ever consider hiring some one with out schooling?

By Snuffaluff (Snuffaluff) on Monday, October 13, 2003 - 08:38 am: Edit

I'm no chef, but I've asked the same question before... the response I received was, ofcourse. Experience matters a lot. If you can show the chef that you can do it, you want to do it, and you love to do it, schooling doesn't matter too much. After all, it's just a certificate w/ your name on it... It doesn't prove anything except that you can pass a course or three.

Don't quote me on this, but that's what I heard.
I'm sure someone that knows better than me will answer too...

By Chefmanny (Chefmanny) on Monday, October 13, 2003 - 09:56 am: Edit

While education (formal) is not necessary it just helps to understand the concepts and gives you a basic foundation of why things work the way they do.
There are some companies who do not care if you have had formal Culinary education, others won't hire you unless you have had formal education.
What are your needs??? If you want to work for independent, family owned establishments, education is not that important; if you want to become Corporate Chef in a Fortune 500 co., you will need formal education and then some. Evaluate your needs and take it from there, learn the basics, which you will use everywhere you go, then see what direction you want to go.
Don't feel you have to make the total decision at one point, you can start and re-direct the plan as needed
Good luck

By Guest (Guest) on Friday, August 27, 2004 - 03:46 pm: Edit

Does anyone know of a company that combines high-end cookware in-home demos with diner-party recipes? I imagine a job where cookware demo and foodtasting "tupperware" parties would be quite fun. Customers could pick ingredients, watch a visiting chef prepare the dishes & have an in-home tasting/dinner party; and at the end of the night - take orders for saute pans or imported olive oils. Does this type of job/company exist???

By Corey (Corey) on Friday, August 27, 2004 - 09:41 pm: Edit

Pampered Chef!

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