Culinary Arts majors are versed in the correct academic classical and modern ways to do things. Actual restaurants do whatever cost\time saving underhanded shortcuts possible. What's wrong here?
2007-01-02 05:07:19 · 4 answers · asked by Bill 3 in Education & Reference ➔ Higher Education (University +)
My cousin went to a culinary school and it was really funny just because he always wanted to make you know like the 5 star dishes. Well now he works at a truckers stop resteraunt.
So I think these kids are just overeducated. They get the training to work at a 5 star resteraunt but they end up working somewhere where the hardest meal to make is scrambled eggs and hashbrowns you know.
So in the end, the industry just dosn't have the capacity for such open minded grads who want to make really unique meals. Instead they're forced to conform to lower standards.
2007-01-02 05:12:01 · answer #1 · answered by Kurt 3 · 0⤊ 0⤋
The real world seldom operates according to the ideal model taught in schools of any type. That doesn't mean you shouldn't strive to follow the "correct" way of doing things to the best of your ability.
2007-01-02 13:09:04 · answer #2 · answered by MOM KNOWS EVERYTHING 7 · 0⤊ 0⤋
The industry is not ready for the students, new wave in the back, new techniques., questionable.
2007-01-02 13:13:24 · answer #3 · answered by NOREEN D 1 · 0⤊ 0⤋
I think thats becuz life is different from what we learn in college. we have adjust the reality
2007-01-02 13:11:05 · answer #4 · answered by Butterfly 2 · 0⤊ 0⤋