Posted by Gerard on April 09, 1998 at 09:18:51:
In Reply to: advancing based on experience? posted by dave on April 02, 1998 at 22:24:34:
: I have been in the food service industry for about 10 years (I am 25). I have worked my way up from a dishwasher at a small college to a cook at an upscale restaraunt in the midwest. I love cooking, and have dedicated my life to it. Unfortunately, I don't have the resources to get into a culinary program right now. I have heard about receiving chef status through apprenticeship only, but am wanting to learn more about this. If anyone has any information on this, including the pros and cons, I would appreciate it!
Dave,
Did you read this mssg posted last week?
>> I am a 1984 grad of the CIA with a great resume. I am the rule rather than the exception. Over the years I have seen
chefs myself included treated like dirt (costly dirt). The minute the food cost is out of line or you need some time off
better watch out! I taught culinary arts for four years and saw time and again students go out into the culinary world like
the Christians in Rome, fed to the lions. Six months later, out looking for a new profession. The real shame are the
owners who treat their people with such little reguard. This is one tough business. Not for the thin skinned. Me I'm
learning computer code.... see ya >>
The best chefs start by apprenticing, theres no substitute.
Some school , especially if you want to get to administrative levels but being certified is no guarentee of anything.
Gerard