Posted by J. LOHSE-CIOTTI on June 28, 1998 at 14:38:41:
In Reply to: Re: Really Confused...Like Others posted by gretchen mayer on May 25, 1997 at 21:15:43:
Thank you, Gretchen, for the input. Finally, after hearing nothing but grim tales of 'you can't like your work'and you've 'gotta be a grunt to do a blue collar job', this is nice to hear. I am still considering the culinary school option. About whether or not it's the 'tail that's wagging the dog...' I don't know...I really don't understand that analogy, nor do I think there is a whole lot to that saying in the first place. That appears to me like comparing apples and oranges. You have to have the basic skills taught to you by someone. They (knife skills, food chemistry, knowledge of what to do with the food etc etc) are not going to just come to you as if by magic while you're standing there in the kitchen observing someone preparing food behind you while you're scrubbing their pans, rather than actually getting to TOUCH it (the food/ingredients). If all you're allowed to do is wash dishes and never EVER touching any food, you might as well say that wedling is a good way to observe a chef and work your way up from there...one has nothing to do with the other. I have gotten a lot of positive and constructive responses to my query/situation thru this group. I take it all into consideration. However, as I stated in my last response dealing with whether or not there are positive aspects to this career: there has to be something you like about your job or the field you're in, in order for you to keep doing it, or to get INTO it in the FIRST PLACE, as Gretchen has explained. With regard to whether or not I know that culinary school is or isn't going to solve all life's problems..let's not put words into mouths, please...I already realize the obvious. I am learning that schooling is the way for some, it also may not be the way for others. I am of the belief though, that throwing someone into something with NO knowledge of what they're about to do or how to do it, is not really in any way practical. If you have a chef that has nothing but time on his/her hands and you're willing to work for free....more power to you...that's if you're fresh out of high school and/or have someone else to financially support you (no debts or other obligations whatsoever). I am in the midst of changing 'career's' so to speak. I am taking it nice and slow and weighing all my options i.e. apprentcieships that ARE approved by the ACF..which means that the chefs are paid to teach in some capacity. If there is anyone out there that has any other POSITIVE experience(s)and/or CONSTRUCTIVE criticism that they would like to relay or impart on me..I would LOVE to hear them.