To all Chefs out there. Which is better, Culinary school or experience??

Answer 1

I have both a culinary degree, and a pastry degree, and with my experience I am glad I went to school, but I am not so sure that I needed to. If I worked first I would have found out that working with food was not for me (after I got my culinary degree, I quickly found out I made the wrong career choice - to bad it cost me over 20 grand to find that out), BUT with finding out the kitchen was not for me, I did find out the bakeshop was for me! I fell in love with the wonderful world of pastry! So back to school I went. I happen to be one of those strange people that like school (besides it was much easier to stay a kid if I was still in school)... But anyway, I worked in some amazing places. 4 or 5 star/diamond resorts and those are the places I learned the most. School taught me the basic basics, but the jobs I had taught me the real stuff. So if you can land a job at a great hotel/restaurant/resort skip the education. If you get a great job and then decide to attend school you will be better off anyway (you will be light years ahead of many on the other students in your classes that probably have never stepped foot into a professional kitchen - that is what happened when I went back the second time around - because of my culinary degree, and my work experience I ran circles around the people in my pastry classes... It was fun being number 1)

Whatever you decide to do good luck.

By the way, I went to Johnson and Wales, Providence , RI for both of my degrees. Providence is a GREAT town!!! Lots of fun.

Oh yeah, one last thing, just because you graduate culinary/pastry school does NOT make you a chef. You need to work up to that title, and if you happen to land a job right out of school as a chef, well you may be setting yourself up for failure especially if you had no experience before school! Choose your jobs wisely!

Answer 2

In a way, both! I just recently graduated from culinary school as a pastry chef. In school, you learn techniques and you get to experience a variety of avenues and you can decided what exactly you want want to pursue when you are finished. Most restaurants or what have you, don't have time to teach you the basics, they only want to teach you the way that they want things done. Also, with today's fast pace society, most things are prepackaged unless you can get into a swanky place... which is pretty hard to do without education. Although I found that many bakeries will take someone without much experience, I would have just worked there and been happy with doing things the WRONG way! Or thinking that what they are doing is healthy and safe... going to school makes the difference... I know what okay and great food tastes like, things that you wouldn't know or pick up on without an education. But think about what is the best move for you and remember, expensive is not necessarily better- it is what you take away from the experience because a croissant is a croissant no matter where you learn it and a steak is a steak no matter where you grill it!

Oh yeah... and school is nothing like the real world! it takes a while to build up speed and proper technique. School gives you something to build on but it does not compare to the demands of a real production...

Answer 3

Being a former chef who did bother from Canada, I recommend to get a job in a restaurant, try to experience all the stations (areas in the kitchen), then after a year or 2, if your commited to a long term culinary career, then I say go for it.

Here in Canada, we have a provincial apprenticeship program, you find a job and get the trade qualified chef to sponsor or accept you as and apprentice and then you do a 6000 hour training program were you work and attend 2-15 week in-school training programs, after your work hours have been completed, you are able to write a trade exam and qualify for a Journeyman Cooks trade papers.

Chef training is a long term combination of work, school, travelling and working in various places, when I did my program back in 1978-79, we had instructor tell us the first 5 yrs were to learn and get as much background and experience as possible.

I don't want to down grade the Cordon Bleu, we have campases here to, but you cannot train to be a chef, you can learn how to cook and aspire to be a chef, the term in french means the head of the kitchen, until you have had at least 5 yrs experience in the trade "chef" is just a word.

I worked for 20 yrs, in 6 of the 10 provinces here in Canada (held 10 different jobs), and in Jamaica and Singapore, in Sous Chefs, Chef Saucier and Garde Manger positions.

Answer 4

I am not a chef, but my fiance is currently in culinary school and I can tell you what we've learned from his experiences.

I have always enjoyed cooking and when we started dating he also became interested in it. He began working as a waiter in a restaurant and due to his new found love of culinary arts and his enjoyment of being in a restaurant and around a kitchen, he decided to enroll in culinary school.

You really need to learn all of the basic technique and sanitation methods. This information is crucial. It would take years and years to work your way up in restaurants to get experience versus simply going to culinary school for 2 years. You are also more likely to get to higher levels (not to mention higher pay) like kitchen manager if you have a degree. My fiance is manager in training at a restaurant and the industry is seeking out managers with degrees. There are untrained chefs that have been with the company for years, while he has been there for 5 months and is going to be a manager.

Of coarse you don't want to jump into pricey culinary school without first having some sort of experience to know if you will even enjoy being in a kitchen professionally. Even being a waiter, you can get a glimpse into the late night, hectic job of being a chef.

Answer 5

Neither and both. My feeling is this...you can go to school and learn from the textbook all you want but if you don't have the apptitude for the culinary arts it might be a waste of time. You might want to try working in a "highend" (3-5 Star Restaurant) to see what it's like. It's better to work and see if you even like the atmosphere of a crazy, hot, dangerous, non-glamourous kitchen work rather than just assuming you will do well. Then, if it's what you like...pursue it even further with a culinary degree.

Answer 6

Both, I started in the kitchen with my mom at about 8 years old. When I graduated from university, my parents sent me to Le Cordon Bleu, which improved my techniques for various things......so, my answer is both life experience and schooling.
Enjoy, and you'll find out that culinary experience has it's positives, as I find it a sense of fulfillment when I get those phone calls, "Christopher, I have a culinary emergency"......I still LOVE handling those......Best of luck, and let us know what decision you make!!!

Christopher

Answer 7

It depends on what your goal is. If you want to work for a five star restaurant, you need both, but if you are looking to work your way up, experience is probably fine.

You could try getting a job as a prep cook at a mid class or a chain restaurant and then work for a promotion to cook. After working as cook for a while, look for another position at a little better restaurant.

You might also try writing to a couple of chefs that you admire and asking for their advice -- Emeril Lagasse, Paul Prudhomme, Wolfgang Puck, etc.

Or, you could contact the owner/managers of the restaurants that you aspire to work for and ask them what they look for in hiring a chef and why. Explain why you are asking and they will be more than willing to help you.

Answer 8

In an suitable international free of undesirable prejudices and biases (a international that besides the undeniable fact that doesn't exist) journey could be a palms down determination. Certifications are based on compliance with some standard/normative standards, particularly theories. In my e book, theories are effectual, yet, it quite is journey which will outline success. If I had a pastry save and mandatory a chef, i could incredibly choose an experienced applicant, and, particularly probable have him artwork for his certification -- with the journey, that doesn't be a issue.

Answer 9

??? how many Chefs out here??? 3 no more than 5
School is superior. You may never be a good cook but you will learn the health requirements to food preparation.
Chefs need invention and imagination as well as good taste.

Answer 10

School
You can go far with a degree in culinary, but experience will have you peeling onions for eternity.