Should I go to Culinary School?
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- Опубліковано 21 сер 2024
- #shorts #culinaryschool #restaurant #chef
the great debate
should i go to culinary school or is it a waste of money?
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I feel like learning in actual restaurants would be better ngl
yooo
Not you again, piss offffffffffffff
@@delayeddeloy7761 don't know what's so wrong with him, He's just likes Cooking Vids
Tbh guys a legend, justin y watch out
You need experience before working in one though
My biggest fear is studying for 4 years for a job that I end up not liking and getting trapped In debt
No loans = no debt
999
I studied 6 years to become a Civil Engineer, graduated last year and I hate it. I work as a Software Engineer and I'm pretty happy with it, coding is something I learned by myself and it's something I actually like doing (and I actually make more than a Civil Engineer).
Don't let the "you need a diploma to do x and y" bullshit fool you, unless you're aiming to be a doctor, you don't need it. What saved my ass from debt is that university is free in my country, so I just lost 6 years of my life that I'm never gonna get back :/
@@evertonc1448 losing 6 years must be pretty hard but you found your passion. That’s a lot better than most people and I wish you good luck at your new job!
That’s the American school system for ya
The part about being in debt to find out you dont like it hits close. My cousin did something similar with being an engineer. Went through college, in massive debt, found out he cant stand it.
Same happened with me. Thanks God college is free in my country, so no debt, just a bunch of years lost studying bullshit.
I did a degree in business just to found out how much I hate it. Oh, and yes ended up with $30k+ debt
@@evertonc1448 why do you think civil engineering is bullshit? Is it just because you dislike it?
Yeah but there's a lot of problem solving in engineering. Most employers aren't looking for you to know what the degree says you know. It's usually about the intangibles that come with the degree. While engineering might provide you with skills useful in a lot of related fields, culinary arts maybe not so much.
I quit engineering school thankfully before I racked up too much debt. I hated engineering school and the idea you get to build stuff just for the company to get the patents and get rich of your hard work.
I'm a culinary school graduate. I feel like it was useful for me. I have a lot of knowledge that I wouldn't have necessarily learned on the job, and it helped qualify me for better jobs (artisan baking, fine dining, and now I manage HOH for an artisan bakery/cafe). I'm still in debt, but I get to do what I love.
Love this
The theoretical stuff covered in schools are very important.
Hygiene and nutrition studies
Microbiology and business calculations.
And if course HACCP
I just got accepted for Spring Semester at CIA in New York! Really excited for it
How did it end up going?
@@Ineedabouttreefiddy_93 bad :(
Definitely work in a few restaurants before even considering culinary school. I did and it saved me a ton of money in realizing the food industry was not my desired career path.
I work at wawa (it’s like a gas station store with a deli) and I used to work in the specialty drinks section. I actually always liked it. But there was no being a waitress though. Is that considered experience in “restaurants”? Even tho it is a more professional gas station store. If it’s not good enough maybe I should work in an actual restaurant.
@Hopevity It is similar in concept but different. A restaurant is just more magnified as it ramps up the pace, and when there is a dinner rush, it can be extremely chaotic. The people you work with also factor into working through that scenario being a more positive than negative experience.
@@captainmofongo584 oh ok thanks
@@captainmofongo584thats the awesome part of the job is it not? The adrenaline and the rush, the chaos and the speed.......cooking and making it taste different every time, and sometimes fucking good. Idk im going to culinary school, i see the kitchen as a canvas.....i guess. I just hope schol is not negative. I haven't worked in a restaurant, but at home, i cook with stop watches and try to push my limits haha
My tip: Take some cooking and hospitality classes at a local college or university to get the feel for it.
I’ve been working with children for 15 years. I grew up cooking, learned from my mom, she’s a great cook. Now I’m a personal cook for a couple of families near my home, as side jobs. Cook in my kitchen and then deliver the food to them. It’s cash under the table and it works out great. I didn’t need a culinary degree. But, if you want to be an executive chef, you need to show that on paper. Sometimes people hire cook/chefs without having a degree.
Did someone say tax fraud. Jokes.
My brother worked his way through college being a cook for families. He didn't have any formal training but they all thought he was a gourmet.
Take 6 months to a year in a good restaurant. Yeah, you're gonna wash dishes ALOT and yeah, you most likely wont be making the best buck. But if you can do it for 6months/1year and still say "I love this" then go to school.
Culinary school teaches you a lot of stuff about the business. Catering, management, food cost, importance of consistency, different cooking styles around the world. You can't simulate working on a line in school with other line cooks, chefs, servers, managers and customers pressuring or actively yelling at you if you make a mistake.
Thats the fun part, i think the rush is just so amazing, it makes you feel alive
The culinary school near me is OCI and they do 1 year programs where you learn the techniques and then work with a team to develop your own menu and work in the OCI student restaurant for 2 months before graduating. It's an amazing program
I think I have no idea what I’m gonna do with my life now
Do you know now?
Take Google courses. 3-6 months
$300
I already know for sure that I NEVER want to cook in a professional kitchen.
I love cooking, it's fun and you get delicious food at the end. And that's the reason why I don't ever even think of trying to do it professionally, because then it's not fun anymore and you don't get the delicious food after you cook it.
I did exactly what you said. Went to culinary school found out I don’t like working in restaurants at all. That being said I don’t regret it. I still got that expierience and I had a lot of fun doing it. That also being said I feel like I learned more in 6 months of working in a restaurant than I did the whole almost 2 years of culinary school. I still work in restaurants have for a total of about 5 years but through it found my true passion of music and have been pursuing that. Still love cooking though and do it everyday. Restaurants are just way to stressful for me.
My brother started his career as a dishwasher at a Denny's. He learned prep work and other stuff by volunteering on different lines. He's 53 now and has been head chef at a resort restaurant for about 20 years and still enters different competitions so he can get a bit more creative outside the restaurants style.
Wow very inspiring 🤔🌄
Im currently in culinary trade school. Its in total costing less than 1500 which is a lot of money for me but hey its almost paid off and if I dont end up going further into the kitchen scene I'll still value this experience and use these skills for the rest of my life
I went to culinary school at a community college in Canada. Excellent instructors, on campus cafeteria and high-end restaurant to give you experience of doing services, option to do extra work like competitions and special events. 2-year program that would also help you get a co-op job between years. All told, cost me about $7,500 and now I’m a head chef at successful restaurant 5 years later and culinary school absolutely was invaluable in this development. Obviously every experience is different, but figured I would share mine.
Can I ask you how much salary for chif graduate from culinary school in Canada?
@@Blackc0de It depends where you end up working. You’ll still have to work your way up to a Chef position after culinary school, but a lot of places will value you that when you apply/negotiate your pay.
I agree with you sir.
The trick is finding a chef who likes teaching his employees; I was blessed to finally find such a chef after years of being in and out of the food industry. Essentially I recommend apprenticeship not school.
The most important thing is to be humble (while having enough self-respect to not be walked all over) and be willing to learn from fellow cooks/chefs, no matter their or your position.
In my experience with cooks/chefs who went to culinary schools, more than a few had pride issues when it came to certain tasks that where apparently “bellow them”, e.g. mopping, dishwashing, even taking out the trash and breaking down boxes.
Confidence is one thing arrogance another.
Be willing to start at the bottom of the pack and work hard to rise to the top, and don’t be so prideful to think you are too good (or important) to do this or that task.
One of the best chefs I worked with was a great combination of confidence and humility.
His training in food happened in the apprenticeship fashion, in the Caribbean working under a world renowned chef.
If he didn’t like something he would tell you to your face, and he never kissed-ass with the owners or management. When closing time came around he would breakdown boxes and mop, just the general stuff I saw younger chefs avoid.
I’m not saying that culinary school is not helpful to some, I’m just saying that it isn’t necessary for all.
If I ever hear anything about people saying to go to college, I just think of the skits from Kanye West’s “College Dropout”. The skits are super funny, but funny because it’s true.
School spirit. Listening to the college dropout right now lol
When Kanye was actually good...
@@sorandkairi00 I’d say he’s still making bangers, **that he won’t release**
I did culinary arts + stage and culinary organization. Culinary gives you the techniques, volunteering puts you into practice.
Hello Senpai Kai. I am a high school junior who is interested in culinary arts. While I was considering the Culinary Institute of America, I am now looking at another school, located in North Carolina. The school is named Johnson and Whales. It would mean a lot to me if you would give me some advice or input on the school, that is if you have any to offer. I am working to graduate a year early and am still not entirely heart-set on Culinary Arts. However, it seems like a job that may be suitable for some time. Such a big decision is pretty scary for a person who cant make up their mind on what they want to pursue. Thats why i look forward to a reply from you, because you seem to have your career figured out and know what you are talking about. Thank you if you have read this,
-Artwithoggs.
Definitely need to hands on experience my man! I know chefs at 4 and 5 star places who jumped in and avoided the astronomical schooling prices💯
definitely work in a restaurant for maybe 2-4 years to really get the feel for what the rest of your life will be. also practice cooking at home a lot too cause that will help with making your decision.
I started washing dishes in Arizona and now my resume 5 years later has three restaurants in France on it and Noma in Copenhagen. If you want it you can get it.
I'm 3 year by now in college, at the beginning I thought I wanted to go to culinary school and I talked to a chef that I met in highschool (my ROP teacher), he told me.
"Buddy, culinary school is a scam, if you are thinking about culinary school you better go straight to work in a kitchen or the army."
Turns out that I made my research and I got more interested in administration, so no, do not go to culinary school.
If you want to know if you like cooking, find an easy cooking job, easier than it sounds but if people are willing to train you, you'll learn quick if you like it or not, its long hours, you'll be sweating your ass off, you'll more than likely get home late more often than not, I get home around 10 pm every day I work but I love the job, its taught me so much in the short time I've been here about how a real kitchen works and runs when its busy/dead
Dropped out of university to cook at the best restaurant in my state. First cooking job ever, and I love it! I got kinda lucky in being hired since some of my friends were serving there already. They vouched for me. The only thing I could make before working there was ramen, but in the past 7months I've learned sooooo much. Both chef and sue chef have worked michelin star restaurants, and they have a lot to teach. Got/still get my ass kicked every day, but it's totally worth it and kind of addicting.
All of my favorite chefs skipped culinary school. I’ve also worked with someone who went to culinary school and had no idea how hectic the kitchen can get and they ended up quitting after 2 months 🤷🏾♂️
I’m finishing up a 4 year degree from a Culinary school. It’s a great place to network and meet chefs, as well as learn about the rest of the industry. It’s taught me almost nothing about actually working in restaurants or cooking which is kinda sad, but also proves the best experience is work experience.
You went to four years of culinary school and it taught you almost nothing about cooking?? 😂😂wtf 😅
Every chef I've ever worked with told me i shouldn't go to culinary school and that they barely learned a thing from it compared to what you can learn in a restaurant.
Isn't it hard to become a chef without a degree in culinary school?
It definitely makes it easier to become a chef by going to culinary school.
@@bennettdorr1168 that’s true, but generally speaking more experience is better. If you graduate and go straight to culinary school but don’t have any experience you’re not going to get a job as a chef. But you could with just a few years cooking experience.
@@richanddarksbane1439 no, restaurants are so desperate for chefs that they will sometimes hire cooks with less than 3 years experience and no degree.
I enrolled in one of their bootcamps. I really enjoyed it. I've been cooking for years but I still enjoyed it.
I went on a tour of the CIA a couple years ago, some of the students I heard from said they were paying close to $60,000 a year.
Yup. A lot of them take out loans on top of loans
I know of CIA! I’m from upstate ny. It’s such a great entry on your resume though. Experience gets you in the door but your education opens better doors with higher pay.
I went to culinary camp/school for a week and it was really amazing! Even if I was pretty bad and a bit clumsy at it I really enjoyed the experience and now I can make pizza! :D
I got to a vocational school for high school and I take culinary, it’s a real professional kitchen! It’s amazing and every other day I have culinary for 7 hours, and after high school I get a trade! And I can work right away😊
that’s dope, what steps did you take to get into your school?
@@whitechocotofu6001 noting much you just have to fill out an application and hope you get accepted!
This is real though, when you’re in culinary school there’s a very clear difference between green kids who’s parents sent them to school, and people that have been cooks for years. The kids end up unprepared for the workplace, and the seasoned cooks just get a degree to skip another 5 years as a cook for that sous job.
I’m a culinary arts management student. Emphasis on the management part. I don’t go to the CIA, but rather a state school. Real work experience is amazing as school doesn’t teach you about rushes and many people who graduate culinary school tend to be pretentious.
I would recommend going if you want to do something in the culinary field that isn’t working in a kitchen. A kitchen can be a tough work environment and break you. If you’re also going for management or another more specified field, id highly recommend.
I think it honestly comes down to your personal preference. I’ve only ever worked in the restaurant industry, so I had the skills before I went to culinary school. I’d say culinary school helped me refine the other elements of operating a kitchen, and helped me land better paying jobs, for sure
That's what happened to me. I went to a culinary school, payed a huge amount of money just to discover that i hate working in a professional kitchen.
This is why I love where I live. The one I'll be applying for in January and hopefully going to in September is free and the only expenses you have to pay for I fir the equipment which is like £300
I’ve been a cook for almost 10 years now and I heavily contemplated going to culinary school at first but over the years I’ve encountered so many co workers that I make the same wage or more than even though they attended 4 years of culinary school, I might still attend someday for fun if I’m in the financial position to, but I’d recommend just learning on the job and at home and feeling out the industry and seeing if you excel or aren’t cut out for it
College in general is a racket. We're told throughout high school that we need to go to college, but there's no way to afford it unless if you're born into a wealthy family or you luck out in a scholarship, or you take out loans that take you years to pay back. But so many jobs that actually pay a living wage expect you to have a degree and/or a lot of work experience.
College should be free, or at the bare minimum, affordable. The only reason I'm in university is because I got lucky on my scholarships.
Did 3 years in restaurants before my chef talked me into school. "I can train you for 5 years, and you'll be set, or you can go to school for 2 and never worry about a job the rest of your life." So far, he's been right. I'm going on 13 years now doing this stuff. I am almost done with restaurants permanently🤞🤞 about to be a private chef. (Johnson and Wales 2017 alum)
I 100% agree. I'm a chef instructor at a culinary school and it's great for some people. I personally like to work with my students, including veering them towards work study path if that will be more helpful for them. I didn't go to culinary school so I don't see it as a must. Also it's not a true indicator of how good a person will be in the actual kitchen
thanks for the insight Faith (:
you lowkey have my dream job
@@SenpaiKai9000 Thank you! If you know you want to, you should go for it! Offer to do a lecture and see what they say because you have a really nice demeanor and it would make a fun teaching style. Tbh I kinda got my job on accident, I was chef consulting pre pandemic and I did a guest lecture at CSCA about japanese fluffy cheesecake and they were impressed I guess. Just goes to show there's always a chance. Hope you keep making content too though lol because you're amazing!
Being a graduate of a 4yr bachelor of commerce culinary program
Agree 100% 👌
After all those years I definitely gained tremendous knowledge and understanding, but still was severely lacking in actual kitchen experience and efficiency🤷♂️
A line cook I worked with at a Hyatt when to the culinary course at our community college and now works at different michelin star restaurants. Some in other countries
I love to cook and I've been considering going to Culinary School for a while, but I think I'm going to try and get a job in a kitchen somewhere, to see how I like cooking professionally.
Personally, I'm just going to sign up for master class eventually and do the digital cooking classes with Gordon Ramsey
I’m going to the CIA right now actually. I have some grants and scholarships so I’m happy to go here, after working in the industry a bit I really enjoy it! The main reason I’m going isn’t so much to learn to cook but to learn menu creation, product ID, and how to be creative by having all the basic knowledge. Along with this I plan to get my bachelors in business management or food science. 😌
This is exactly the way to go! So proud of you, definitely keep up the great work you got this.
The CIA is 15k a semester. They have 3 semesters in a year, 45k a year👍🏼
As a lot of others said find a way to wok at some actual restraunts to get a general idea of things then maybe start working at higher and higher restraunts and if you like it then maybe go for culinary school
bro just go to eu internship is a part of the program and will really help u to know how the work environment really is, plus its hella cheap.. (italy, France)
My son spent two years at our city’s technical college in culinary. It was a good experience at about 2k a semester.
I'm in culinary school and slightly regret it as I realize it is NOT something I want to do, but thankful for the opportunity and connections my very engaging chef is, who knows many big names.
As a now former cook you do not and I repeat DO NOT need culinary school. Culinary school only mostly shows you just the very basics and doesn't really show you how to be a good cook like real life would get you. I never had formal training I learned everything from the older cooks and some things from those that went to culinary school. Also there are many who have culinary degrees that the only job they can find is a Denny's because there are so many who go to culinary school and there are way better cooks out there than you can imagine so thier degree mostly goes to waste. Overall I have to say do not even get into the culinary world unless all you can think about is food because the industry is tougher than what tv shows you and it will break you down physically and mentally. If I had to start over again I would still have been a cook but would have started a new career 5 years ago because I have injuries and severe anxiety due to working in the food industry.
The city I live in has a culinary school that owns two restaurants. On my lunch I would go there and pick up food from the school, it's not even the main school building just college location middle of downtown they make a lot of different foods. It's always sooooo busy. And the other location downtown is a full on restaurant for the school, it works like a regular restaurant. I think with enough research, people could find a great school that can set them up for the real world.
If you go to the San Francisco Job Corps. They have a free culinary arts classes, from Basics to Advanced. I hope this helped for anyone who wanted to get into food✌😌💖
If you have the opportunity to go to a college or school for higher education you should. And I mean anyone. In the states you can apply for financial aid or go to a community college to figure out what you want to do. Speak to a school counselor etc. Many community colleges have cooking related programs.
Best thing I ever did. ( I went to college after 7 years of being a drop out).
As someone that started in kitchens at 17 and did it until I was 36…although culinary school can help don’t enroll until you already have experience you’ll be miles ahead of the class you’ll also know if its what you want to do or not
Beautiful plating
I’ve thought of it but for now I just got hired at subway and I’m going to try to move up in the food industry from there because I don’t want to be in debt
Im doing the same, even tho I’m still messing up with cutting the bread I like preparing food it’s still my passion even tho I don’t like the idea of people staring at me and telling me what to put on 24/7
How did you learn to cook? I'm very young so I don't know much and I'm curious as to how one can work at restaurants. Is there no need to go to culinary school? Is being good at cooking all that matters?
Hi chef here. You don't need a culinary degree to work in a kitchen you most likely would start as a dish washer and work your way up to cook. If you want to make the good money you want to be a chef which may or may not require a degree depending on the place. Be warned though being a chef is less about cooking and more about running the kitchen. In short if you want to cook you don't need school if you want to run the kitchen it does help.
Dude I have a culinary and I never went to college. The area I live in has a career center and I went to the culinary program and it was literally a college program so I graduated there and got an actual culinary degree. I’ve been cooking since I was a child. My dad is a chef and owned his own restaurant for a a while but shut it down due to financial problems but he’s been cooking as long I can remember. It’s always been my dream to own my own restaurant and I pray that on day I get there
I do apprenticeship so the cost to do all 12 classes is just $600 which is great it teaches you the major needs for culinary like sauce making, appetizers, butchery, etc etc
I approve of apprenticeship too bad it’s pretty difficult to even be approved for it
I don't know if you read my comment before in another video but the Salmon I was talking about looked exactly like this one, the skin did but the piece was a bit bigger (except there wasn't anything else besides it other than sauce and vegetables).
i grew up where my dad got kicked out of highschool at 17 he got his diploma a year before I was born and all I have known is that my dad is one of the best car salesman where I live. and we were always super well off. so the whole college is everything mindset never really got or had an effect on me.
I’m paying $450/month at culinary Institute of LeNotre in Houston. And it’s one of the best schools (regarding culinary background) in the USA
I just like to imagine that the culinary schools irl are like totsuki high school
It's funny that the background song is called Wasted Education lmao
“Nah mean” 😂😂😂
I went there as a kid for a week
Learned a lot
I would recommend to take a year off after high-school and look for a job in a kitchen, if after a couple of months you like it then go ahead. I worked 7 months in a restaurant and I loved it, granted there were times where I was about to loose my mind but most of the time I was having fun, that's why I entered culinary school.
This is it, man. I went to school for computer science and graduated then started working in kitchens, last job was sous of a Malaysian restaurant in DC. Honestly, I’m kind of almost reluctant to consider hiring culinary school grads, a lot of them don’t have the experience in real kitchens and attitude towards learning in people with no culinary training is typically better IME
Ive started working in a restaurant about 4 months ago and found out i enjoy it. It is a lot of work if you have no experience working in one then it'll take awhile, but i have a task oriented mind so it works for me
I still do recall things I learned in culinary school that I would not otherwise know from fifteen plus years of real work experience
That’s why I going to community college for culinary school plus some culinary school u need to get accepted and if ur not very skilled
My high school actually has a fully licensed restaurant run by the students that not only serves teachers and students but can be open to the public. It has all of what you would expect from a fully functional restaurant but, of course you have to do some learning till and pass all the certifications you need to run the restaurant.
The small crack at the corner of the plate caught my eyes, smh.
I recommend working in a high pace low tier restaurant first. It will teach you the basic of what to expect. Most in coming culinary school chef cant keep up with high pace work
I got a diploma in culinary arts and i work in a kitchen for 3 years bust my ass off for minimum wage and lost my passion. Now i work as an ambulance driver with better salary and better work hour. Now i am happy.
I understand this in the states, but I live in Canada were I'm going to the best culinary school in Ontario and maybe Canada for about 5 or 10k and most of that is residencey
Community colleges often offer culinary programs for affordable prices.
My brother in law spent 40k on culinary school and his first job was at Tony Roma's steakhouse making 14 an hour. He hated it since said he basically just followed those recipes that they dictated. He eventually moved on to executive chef positions at independent restaurants where he had more creativity with the menu. He just quit restaurant business altogether after ten years and now does pressure washing. Says he tired of the lies and never getting ahead. Says only way to make money is to open your own restaurant which takes a ton of money.
I went from flipping burgers to cooking in a French kitchen at 19 I am HIGHLY against culinary school lol but it’s good to learn basics if you are pretty clueless or trying to evaluate just alittle more
Especially because different kitchens have different protocols that they might follow or not follow. I remember working in a kitchen that had colour coded cutting boards for different items when preparing(chicken, fish, red meat, veggies, breads, ect.) even when the cutting boards were thoroughly washed and sanitized when used, then come to find out this isn't standard practice in most kitchens later on.
I could understand a different cutting board for raw meat, even an additional one for raw chicken specifically, but having 6 or 7 different cutting boards for no reason was ridiculous like "Be sure not to cut those veggies on the cutting board for breads" it was just silly.
As someone who went to culinary school and refuses to work in the industry now, it's just not a smart financial decision. Even when I was working in fine dining I was barely making a living wage with massive amounts of overtime. I just couldn't pay back the loans.
I’ve worked enough food service to know working in a professional kitchen is not at all like putting on a feast for friends and family. There’s a certain level of organization and repetition in a commercial kitchen that isn’t required at home that can turn even the most fun dishes into drudgery. It’s fun and the things you learn are worth it, but don’t get it twisted it’s basically factory work when you’re behind the line.
Cooking professionally is one thing... Only a small part of working in a kitchen.
I agree, my mom went to another good culinary school and she would rather have someone who is willing to learn then a student from one of those schools, reason being is that they think they need to be a chef the second they get out
I think that's the same for anything you want to pursue or you think you want to pursue.
In my country, its a lot easier to get a job in a professional kitchen with a certificate especially if you're looking to go for high end restaurants because there's 100 other applicants. Personally, I choose the path of working in the kitchen before going to culinary school.
One of my friends is a self-proclaimed “food yuppie” in that he loves food and works in a restaurant despite having an unrelated degree from a 4 year college in film scoring. The more I talk to him about food, the more it seems to me that you can learn most of that stuff yourself. The other important thing is how distinctly French modern cooking styles seem to be. It seems to me that you might learn best working in restaurants in countries whose food cultures you want to learn. Culinary seems useful if you wanna be a private chef, but working in restaurants and reading lots of books/ articles, spending time learning in other countries seems best for cooking for yourself or in restaurants/ starting your own, even. I won $35 in a chess tournament tonight. Also please post aioli recipes like the herb one you mentioned before, senpaiccino.
I went to culinary school (J&WU) and I got nothing but regret. Almost 15 years in the industry and only making 18 an hour. Love and passion can only carry you so far sometimes you want a life and insurance.
I already know I probably wouldn't like cooking professionally, I prefer keeping my cooking for home/hobby.
The culinary school I went to was like 6k a year and to get an associates only took a year and a half, technical schools are life savers
I've been a chef for over 50 years and I gotta tell you I have never once in all that time and we own a restaurant never used pair of tweezers to set a plate
I have a great culinary school in California , since im low income I actually get paid to go to school thru grants and scholarships, no loans involved at all.
Don’t get your self in near 6 figure debt to get out of school start working and only make $25-30k a year, then end up hating the industry. GET A JOB IN A GOOD KITCHEN, that is all you need. Debate me
100% agree, I self taught myself a few of my interests and from what friends have told me about college and stuff, way better to learn without the pricey stuffs
I would imagine it would be best to try and get in a kitchen a bit before jumping into a bunch of student debt.
I debated going after highschool to the Canadian branch of the Cordon Bleu, I still think of it here and there, but I'm kind of glad I didn't. The dreams I have about how I would like my life to go can't fit in with how I would want to run my life if I leaned into my passion for cooking.
Eventually though, I'd love to take some college courses as a sort of passion project! Learning new and different techniques, even if it was just for myself and my family.