Posted by Lisa on June 18, 1998 at 17:40:45:
In Reply to: what are the steps posted by Mike Peterson on May 07, 1998 at 18:14:08:
: I am very interested in being a chef and would like to
: know what should I do. I have seen many schools that
: offer 2yr. diplomas to 17 wk diplomas and was wondering
: what are the differences and what are my chances of
: getting a good job once I have completed school. I am
: currently attending the University of Lethbridge in
: Alberta, Canada. Also, is it better to attend one
: school that may be ranked higher than another.
I just enrolled in a 21 month program with The Colorado
Institute of Art (presently the industry standard is an Associate
or 2-year degree). In my opinion, it is the best school
in my area. I wasn't sure but took a chance. I've noticed
so far in this field that you need to just take chances
and keep a positive attitude. I am surprised at the amount
of respect I get from individuals in the industry who hear I'm
going to this school. I don't think it's so much the calibur
of the school but the calibur of the individual. Be flexible
and willing to work hard and it will happen. Get a job in the
industry and don't be afraid to talk to chefs at restaurants,
catering companies, bakeries, etc. You'll be amazed! Someone WILL
give you a break and you may end up learning more from that personal
experience than from any school. I've also heard that by the year
2000, there will be an aproximate shortage of 500,000 food industry
workers in the U.S. I'm not sure what it's like in Canada, but the
outlook is positive. Money will come with time and experience, but
the "hard times" will be worth it in the end and the satisfaction gained
from doing something passionate that actually "soothes your soul" is worth
more than all the money in the world. Good luck!
P.S. Do read "Becoming a Chef" (Dornenburg?). Awesome book!