Re: Wannabe baker would appreciate some advice

Posted by Leslie on January 25, 1999 at 11:22:47:

In Reply to: Re: Wannabe baker would appreciate some advice posted by Gerard on January 25, 1999 at 09:49:09:

I think the worst thing is that there are many teachers who are not qualified to teach!(this sounds like the case of your teacher Pierre). Perhaps more young chefs should be encouraged to teach for a couple of years to keep the industry fresh.Yet the atmosphere in many schools is horrible for young teachers who are often hired on short contracts.And let me tell you as someone who's been there, there is nothing more frustrating than working next to some tenured techer, who's making twice your salary, who thinks creme caramel and creme brulee are the same thing!!(no kidding)
I am writing from Montreal where I attended the ITHQ (are you familiar with this school? the Institut de Tourisme et Hotellerie du Quebec).We had, for the most part, excellent teachers at this school. Over the three year period I attended,while working in my spare time for $5 (Canadian dollars)/hour, I made everything from Nid d'Abeillles to Biscuit Glacee. I gained a broad knowledge of all the basics and was sent to France twice on stage. The HUGE library alone at this school offered professional French pastry books I never dreamed existed and have rarely seen elsewhere. This school is run by the government and is FREE. I think the price of many American cooking schools is horrific and the worst is that obviously only wealthy students can attend. Since when is cooking and pastry a white collar job that calls for an expensive education?
Contrary to your experience Pierre, I have seen ambitious young chefs unfairly passed over for promotions because they haven't got a diploma (or are not from France!). Many of them go back to school for that reason.I have also watched in despair as many of my best students dropped out of cooking because the starting salaries were so low. I started with a low salary, but at that age was still living at home. These kids support themselves.
Perhaps if I lived in a city without such a good school, stage opportunities and strong culture of French cuisine, I too may have had to find a chef to work with instead of attending these expensive schools. School won't make you a success, I agree, but a good one can give you a huge push at the beginning of your career.And finding a chef as generous as Gerard, with as much enthusiasm and knowledge, these days is perhaps only possible on this website.

Follow Ups:

• Re: Wannabe baker would appreciate some advice Gerard 15:22:28 1/25/99 (9)
  • Re: Wannabe baker would appreciate some advice Pierre 23:39:48 1/25/99 (8)
    • Re: Wannabe baker would appreciate some advice Gerard 18:54:18 1/26/99 (7)
      • Re: Wannabe baker would appreciate some advice Leslie 22:32:14 1/26/99 (5)
        • Re: Wannabe baker would appreciate some advice Pierre 16:01:09 1/28/99 (3)
          • Re: Wannabe baker would appreciate some advice Leslie 19:01:11 1/28/99 (2)
            • Re: Wannabe baker would appreciate some advice George 08:53:46 1/29/99 (1)
              • Re: Wannabe baker would appreciate some advice Gerard 17:04:41 1/29/99 (0)
        • Re: Wannabe baker would appreciate some advice gerard 03:32:10 1/27/99 (0)
      • Re: Wannabe baker would appreciate some advice Pierre 19:45:50 1/26/99 (0)