Posted by Mick on December 02, 1998 at 11:56:03:
With 3.5 years of kitchen experience I've decided to
definately go to a culinary school. What impact does
the name of a school have on prospective employers?
There's a good culinary program nearby at St. Louis
Community College, but will that help open doors? Or
would a school such as Peter Kumps Cooking School in
New York help more? I can do a good job in the kitchen
for an employer....but I have to get in the door of an
upscale fine restaurant first! To all of you seasoned
chefs and restaurant owners....what do you look for?
Thanks,
Mick