Posted by jl on June 20, 1997 at 17:53:28:
In Reply to: School Curious posted by Big AL on June 20, 1997 at 05:16:17:
: I am quite grateful for the insightful responses that I
: have received to my first posting. The persons that are
: reponding to this message board clearly are very
: knowledgeable and are veterans in thier fields. What I
: am trying to understand is why there is such discontent
: for Culinary education. I am refering mostly to many of
: the responses that I have read to other postings. In my
: present career, we laugh at most of these engineers that
: are hired right out of college, they think they know
: everything and have no sense of what the real world is
: like. I believe this is due to the lack of practical
: application of all the book knowledge they have received.
: But when I was looking for a Culinary program, every
: single institution I looked into REQUIRED several
: thousand hours of on the job training under the direction
: of an Executive Chef. I only wish every other degree
: program had the same standards. I personally never
: expected to come out of school and say "I'm a chef now
: so hire me!". Most cooking jobs I have been looking at
: ask for experience AND/OR Culinary Schooling. I have
: learned a great deal from both school and working.
: I think I would be frustrated if I were to hire someone
: without the basic skills needed to do the job. Where is
: a person going to get those skills? I mean no disrespect
: to anyone that may have written one of those responses,
: I am just trying to understand for my own self improvement.
So sorry for the confusion...... "It's like credit, you have to have to get it."
All I can say is "It is a very long journey" and It will pan out for the Loyal.
Go to your local Chef meetings and start getting information.
jl