Culinary students what make us so stupid?

The       The EOL Marketplace Chefs Food Fight: Culinary students what make us so stupid?
By Zeke (Zeke) on Monday, October 28, 2002 - 12:10 pm: Edit

I'm a culinary student at Metro State College of Denver. I got hooked on cooling as a line cook for Village Inn. I'm at Metro because I can get a BA in Culinary Management and can afford it(tuition, books and fees run about $4200 a year)versus paying out the nose at J&W or Inst of Art. I knew going in that I can make money doing this but it will take some time and a lot of work to get there. Why do so many culinary students not get this. I've had instuctors tell us that so many culinary students think that cost of the education equals what they should make. Myself, I just think that most are just spoiled ass kids wanting to be on Food Network. I plan on getting back in to a working kitchen soon to add to my education. I dunno maybe its because I'm 35 got a family and my wife is an Economics major. I got that reality thing going. Idea for new reality show. Culinary Surviver! new culinary grads face the horrors of an actual working kitchen!:o

By Chefmanny (Chefmanny) on Monday, October 28, 2002 - 12:20 pm: Edit

You are one of the smart ones Michael, just keep thinking like that!!!!!!

By Corey (Corey) on Monday, October 28, 2002 - 03:34 pm: Edit

yep, I wonder how many of those fancy school grads can handle it on a live line in a bar or restaurant. heck, a Denneys would prolly kill them. or even a huge mass production kitchen too.

By Corey (Corey) on Monday, October 28, 2002 - 03:35 pm: Edit

p.s. send them to vegas, let them earn those grease marks...

By Biscottiqueen (Biscottiqueen) on Wednesday, May 19, 2004 - 08:27 pm: Edit

I think the idea of Culinary Surviver is GREAT! I'm also one of those individuals rooted in reality---38 with a husband and mortage. First career, in the museum/non-profit field was unsatifying. Worked in a french pastry shop in graduate school as a baker's assistant and worked as the assistant to the assisant pastry chef (in Providence, RI) for several years to supplement my museum salary. Have decided to pursue a culinary career, but felt that places like J&W and the International Culinary Institute, while within communting distance, are out of my budget range. I'll be starting at the local community college this fall in their culinary arts/resturant managment program.

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