Posted by Michael Scherzberg on October 24, 1998 at 20:53:11:
In Reply to: French Culinary Institute posted by Francesca on October 22, 1998 at 12:16:11:
: I'm planing on attending FCI.
: Still confused about being a chef, even do I've been working
: in the business (waiting tables as a part time job for the
: past 4 years).
: Just found out from a friend that somebody he knows made it
: as a Souce Chef for Jean George in only 4 years after
: graduation from FCI. How realistic that sounds like???
: I undestood that they are provinding jobs. Any idea what
: to expect???
Many schools offer degrees in culinary arts. FCI has one of the best faculty in the country. With a six month diploma from FCI you can expect to find a job as a line cook at a good restaurant. The training you get in school will give you a jump start in the real world. You should expect to get training in Management, Culinary Arts and Sanitation at any school you go to. With this as a base, a sous chef position within a few years is highly likely. This industry is growing so rapidly that the need for trained chefs and cooks far exceeds the supply so advancement is very probable for trained cooks. I've got information on over 400 culinary schools around the world, e-mail me or leave a message at my web page, and I'm sure I can help you find what you're looking for.
Michael Scherzberg
mscherzberg@yahoo.com