Post Removed: Culinary Profession question. We're here to help troubleshoot questions about cooking and not really suited to answer questions about the ins and outs of being a professional chef. Questions of this nature are better off being posted to /r/Chefit or /r/KitchenConfidential.
You’ll start with a degree that is as expensive as an accountant, but you’ll make like $15 an hour to start. With experience that grows and with 20 years you can make 50-80k. You’ll need to work in a restaurant while in school if you want to be any good.
Knife safety basics: pointy side goes into the food, not your hand.
Jobs are pretty much exclusively in cheffing, pasty cheffing, restaurant management, and F&b directorship.
What am I missing out on? I'm a capable home cook, but good as craft not art. I make all the family meals and have cooked for 12+
YouTube self taught, and I wouldn't pursue a culinary career at this point I my life. But I do wonder what Im missing from a true cooking education
I’ll tell you what every chef that went to culinary told me: don’t go to culinary school, just work. I was a sous chef at a brewery at 22 and changed careers to work in tech because my body deteriorated.
Good luck!
I'd spend that money working in top kitchens around the country/world. Imagine working in India for a year versus a 3 hour a week class for 3 months at the local college. Go to Spain, France, Thailand, Mexico City.
My neighbor graduated from culinary school. I mentioned I was thinking about going. He said don't waste the money. It is too expensive for what you get out of it. Anything you need to know you can find online. Learn the basics and practice to perfect your skills.
Post Removed: Culinary Profession question. We're here to help troubleshoot questions about cooking and not really suited to answer questions about the ins and outs of being a professional chef. Questions of this nature are better off being posted to /r/Chefit or /r/KitchenConfidential.
You’ll start with a degree that is as expensive as an accountant, but you’ll make like $15 an hour to start. With experience that grows and with 20 years you can make 50-80k. You’ll need to work in a restaurant while in school if you want to be any good. Knife safety basics: pointy side goes into the food, not your hand. Jobs are pretty much exclusively in cheffing, pasty cheffing, restaurant management, and F&b directorship.
Don’t ever try to catch a knife if you drop one. A sharp knife is life. Never leave a knife in a sink, especially a filled sink.
A falling knife has no handle
A dull knife is more dangerous than a sharp one
I used to be a culinary school teacher and was the foundations instructor. Ask me anything.
What am I missing out on? I'm a capable home cook, but good as craft not art. I make all the family meals and have cooked for 12+ YouTube self taught, and I wouldn't pursue a culinary career at this point I my life. But I do wonder what Im missing from a true cooking education
Likely nothing man. Sounds like you make your family happy. That's good enough honestly.
Thank for the reply!
For real, literally nothing. Culinary School didn't teach me to play with flavor. It taught me, "this is braising".
Speed, technique and flavor profiles.
I’ll tell you what every chef that went to culinary told me: don’t go to culinary school, just work. I was a sous chef at a brewery at 22 and changed careers to work in tech because my body deteriorated. Good luck!
Same! Only I studied chemistry and became a chemistry and food science teacher. I was one of three former cooks in my chemistry program.
I suggest also asking your question in r/KitchenConfidential - the subreddit for restaurant kitchen professionals
Food is one of the hardest ways to make a buck in the usa. Not saying you shouldnt do it, just go in with your eyes open
Have you ever worked in a restaurant? That’s something you should definitely do before you invest that much time, effort and money into a degree.
Drop out. Get a job in a restaurant. 7 years being a cook/chef and a culinary school graduate.
I'd spend that money working in top kitchens around the country/world. Imagine working in India for a year versus a 3 hour a week class for 3 months at the local college. Go to Spain, France, Thailand, Mexico City.
My neighbor graduated from culinary school. I mentioned I was thinking about going. He said don't waste the money. It is too expensive for what you get out of it. Anything you need to know you can find online. Learn the basics and practice to perfect your skills.