VicTim
Well-known member
You'll also find after taking big $ loans for the culinary acadamy and graduating you will be able to get a minimum wage job if you can find one at all.
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How one man destroyed the Food Network: Guy Fieri
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You'll also find after taking big $ loans for the culinary acadamy and graduating you will be able to get a minimum wage job if you can find one at all.
Johndicezx9
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You'll also find after taking big $ loans for the culinary acadamy and graduating you will be able to get a minimum wage job if you can find one at all.
Not true... especially if they come out of the better culinary programs.
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VicTim
Well-known member
It's what I was told by a graduate otherwise I wouldn't know.
Bay Arean
Well-known member
I'm so ancient i remember watching Graham Kerr.
Johndicezx9
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Without knowing details, I can't respond to those particulars, but my experience was that I saw that you may have to start at the bottom, but you don't stay there long... especially if you have the abilities needed.
Also, if you want to attract good people, you can't get away with minimum wage, whether it be a small restaurant, or a hotel food & beverage operation (which was where my experience lies). You may get people looking for experience, but you won't keep them.
Did they come out of something like The Culinary Institute of America at St. Helena. Sure, it's stupid expensive. But I've never known anyone that's gone to culinary school there that was wanting for a decent job upon their departure. It's no different than attending a low-end school for a juris doctorate and going to say Harvard or Yale for the degree. The reality is that the those that get JD's at Ivy League schools never have to want for a job with a decent firm.
Johndicezx9
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The CIA is the equivalent of the Harvard Law School of the culinary world....
I agree with you about the schools... A lot of posts make fun of the people with "Art Degrees", but the friends I have that have BFA's went to pretty good schools. One friend of mine went through Art Center in Pasadena, his income is into 6 figures as an illustrator. Another friend who went to Brooks Institute specializes in car photgraphy and does most of the photo work you see in brochures and print ads, not only for cars, I've seen his work in Kawasaki and Honda ads.
carries an axe
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it maybe the Harvard of the Culinary as you put it but it still counts for almost nothing when job searching.
Johndicezx9
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What was your experience with it? (Out of curiosity, so you don't think I'm being argumentative or anything as I know that experiences vary.)
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Reli
Well-known member
They'll have better odds than some scrub who "cooked" at Denny's.
matt1216
New member
My girlfriend went to the CIA, she was one of the best in her class and is now the kitchen manager at a fancy restaurant downtown. She is way underpaid in my opinion. She is in a huge amount of debt. The only way the owner of the restaurant will pay her more is if she goes on salary which means she'll basically have to live in the restaurant.
She loves her job and had a great time in culinary school. In my opinion the only way to make good money in the food biz is to own your own place or catering company, or work at a union place like a hotel.
She loves her job and had a great time in culinary school. In my opinion the only way to make good money in the food biz is to own your own place or catering company, or work at a union place like a hotel.
Johndicezx9
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Personal chefing is another option....
Getting in the hotel side has some great benefits as well, especially when the hotel is affiated with a group of hotels, great locations to transfer to, or discounts at places when you want a vacation.
Getting in the hotel side has some great benefits as well, especially when the hotel is affiated with a group of hotels, great locations to transfer to, or discounts at places when you want a vacation.
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Johndicezx9
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Personal chef for sure. Or, as some call it, "Executive Chef". :|
I have a hard time believing anyone can call themselves that when they've only been out of culinary school for two years, though.
Yup, still gotta work up the ladder unless you are super talented/connected....
carries an axe
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it really depends on the person. over the years I worked with Mayan dudes that could sling 12 pans without breaking a sweat. They'd never had any form of training ever. then again there were some kids straight out of school that could as well but it was rare.
look at it this way, basically anyone coming out of school without any other experience is going to be shit for about one - two years and get parked on salads or something like that.
someone could easily come with no schooling and do the same thing.
I honestly prefer the second option because that person comes without any bad habits to unlearn. Chefs want people that can follow directions show up on time and work quick and clean. those are not things you learn in school.
I'm of the apprentice-to-master camp as well. But in any trade, really. Schools are all fine and good but you'll typically end up in major debt with long hours and lower pay to start. It doesn't make for a good introduction to any industry. At least working the longer hours with lower pay is more palatable when you don't have $50,000-$100,000 of debt to pay off. Some trade schools are stupid expensive these days.
carries an axe
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yeah paying that kind of money with no degree is just dumb in my mind. especially when starting pay is $12-$15 per hour
CIA does give you a degree. I know they offer an associates program and believe they offer bachelors degrees too.
carries an axe
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oh good for them I was under the impression they did not
I know Cordon Bleu does not
I know Cordon Bleu does not
Johndicezx9
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That's all part of the "working up the ladder" aspect, the trade off for working at a restaurant with a reputation to pad the resume... and you still have to have the skills.
No one lasts in a work environment when they are fresh out of school and start telling people that have been doing it for years how it should be done.
No one lasts in a work environment when they are fresh out of school and start telling people that have been doing it for years how it should be done.