Posted by Baumann CEC on January 21, 1998 at 09:12:22:
In Reply to: Need help finding broader-based training posted by Mara on January 20, 1998 at 18:51:22:
: My dilemma is that I want the best training I can get, but don't want to be a restaurant chef. After a lifetime of thinking cooking would just be a hobby (b/c I wouldn't thrive in a restaurant setting), I'm finding many other options. My goal is to work in a test kitchen or production at a publishing co. or magazine, for which my graphic designer previous career would be a plus. But in order to do this, I need at least a one-year program at a recognized institution. Are there any programs that don't just focus on pro chef-dom? Perhaps with food styling, food writing and other such topics? (I have done all the basic research, have shawguides, have started getting info based on my growing feeling that the best education is at a pro chef school regardless). Any advice is very welcome!
I understand your dilemma.As in any profession,we must learn the
basics first and build from there.I suggest working under a certified
chef for a year.You'll save $35.000 and learn more,with your well
arounded education you aleady have.
Good luck and stay ambitious.
J.Baumann CEC