Posted by Gerard on May 27, 1997 at 15:38:08:
In Reply to: Really Confused...Like Others posted by CIOTTI, J on May 25, 1997 at 17:44:36:
: I, like many others, it appears, have come to this forum looking for advice. I am thoroughly confused after doing what I thought was an adequate amount of research about getting into this business. Culinary schools do a whole lot of touting of their programs. It seems they have to in order to get people to enroll at the current tuition rates at the top schools i.e. approximately $20,000 or thereabouts(for what would be the equivalent of only a 2yr degree.). I have already my BA in Political Science and French, as well as having studied politics and economics of the European community. After my studies and 3 internships with law firms and a major french political party (Le Parti Republicain), I have decided that I'm not all the crazy about government. I have always had food in my background, growing up Italian, with a family totally engrossed in food (professionally and non). I took a job recently(yr ago) at a hospital kitchen. I was trying to gain some experience in the basics and hopefully going on to other opportunities. However, I learned very quickly that in my area, there aren't many chefs that are willing to take on apprentices. At this hospital, I learned that many 'cooks' don't have a great deal of patience with someone that has 0 real culinary experience. So, that's why I chose to research culinary schools. However, after reading a great deal of posts in this group, I have become confused. I have certainly read a good portion of 'don't think you're gonna make money in this biz' or 'culinary education doesn't equal a whole lot when getting into the 'world of food' and even a lot of posts that really appear to be completely discouraging to a 'could or would be chef'. I have spoken with people from : the California Culinary Academy, the French Culinary Institute, Johnson & Wales, CIA(reps whom I spoke with were anything but cordial, and not at all informative or supportive), Le Cordon Bleu (Paris), and the Scottsdale Culinary Institute. After speaking with Culinary Schools, you get the impression that it's a great profession and there's a lot to do out there. After speaking with some chefs, caterers, and restauranteurs, they don't appear to be a whole lot different then the lawyers and politicians I spoke with and worked with. They haven't been supportive of their respective professions and would advise me to go in another direction. So, I am thoroughly confused. I have a lot of money that I owe to colleges already, am currently working in a 'going nowhere fast' job(at GTE), and not making any $$$(not enough to sustain myself anywhere but at home with my parents...again). Now, I am hoping to hear from people i.e students, chefs, and culinary school reps alike that have any information for a person who LOVES food (creating and eating), but isn't really doing well at getting his foot in the door. I really hope to get some response that are positive...realistic(mind you), but positive. I need any info on scholarships (where to get info on what is available), how to and if, it is at all possible to enroll in a decent culinary program that allows you to work while going to school, and how to go about this more intelligently than I have.
: Thanx
: J.
:
OK , lets try a different tack, forget positive, I don't have the patience to nibble on your ear but I can help by being realistic
, with little experience you have to realise your of little assistance to the cooks you work with so their attitude is predictable. I wouldn't have much patience either but in a way thats kinda normal and you have to ride it out til you make yourself indispensable to them. You're a grunt and you have to take it. Its natural selection at work.( hey a pun).
I started washing dishes and ended up with a French restaurant and pastry shop . Its not easy but then its not supposed to be, if it was easy everyone would end up being mediocre .
A word on loving your work, I do know that my work is rewarding to me, I started at 1AM today and I'll be through around 6 pm tonite, I think nothing of it because theres an incredible ego feedback , I got out of the restaurant and just work the French bakery now. Having said that I don't believe in loving something that can't love you back. Reminds me of guys who pile a fortune into the car they love with no chance of getting it ($) out again. I don't love my work ,thats for amateurs.
So try to keep it realistic, thinking with your head makes for less confusion than thinking with your emotions.
Personally in your shoes I'd put that education to better use than kitchen work, it only seems romantic from the outside. But if you're determined you'll ignore this and go for it.
Theres only 3 types in the food biz,
those who can count and those who can't.
(g).
Gerard (Boston)