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Thread: So many former chefs

spumoni spinoza

Joined: 2/27/2007
Msg: 26
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So many former chefs Posted: 5/16/2008 9:12:23 PM
"don't trash cooking schools if you've never actually experienced one." Vixen, I taught Culinary Arts at a community college. The graduates don't have the skills to work without being trained all over again as to how the house does it. Scientific terminology won't translate into the food as effectively bas experience. Trust me. I'd rather hire a person w/ experience any day. Culinary graduates have a underinflated sense of the pressure it takes to do the dance. They've been doodling on plates for months or years.

hotandhunky

Joined: 3/9/2008
Msg: 27
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So many former chefs Posted: 5/16/2008 9:27:38 PM
How come no one has mentioned that the pay is next to nothing - no penalty rates, Low hourly flat rate and not to mention all of the hours you do for free? I haven't even mentioned the biggest con job of all , - split shifts.

johnnyboy02

Joined: 5/4/2008
Msg: 28
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So many former chefs Posted: 5/17/2008 1:22:07 AM
"I taught Culinary Arts at a community college. The graduates don't have the skills to work without being trained all over again as to how the house does it. Scientific terminology won't translate into the food as effectively bas experience. Trust me. I'd rather hire a person w/ experience any day. Culinary graduates have a underinflated sense of the pressure it takes to do the dance. They've been doodling on plates for months or years." Very untrue. Maybe it was your teaching? I went through a culinary program at a community college. After finishing I worked a head cook position at a summer camp with zero experience. I planned menus, I ordered food, I calculated costs, I cooked 3 meals a day almost by myself for 45 people and I was VERY good at my job. After my summer was over I walked into a restaurant with no experience and within a couple weeks was running circles around people that have been cooking for years. Granted It was not a huge place or super fancy. But I still did it, and I did it well. I did not doodle on plates in school. I rolled up my sleeves, jumped in and learned everything I could. Tonight was my last night cooking fulltime, I am proud of the work I did. I am very confident in my lowly community college education, and I am confident in myself and my skills.

smackemhard

Joined: 10/17/2004
Msg: 29
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So many former chefs Posted: 5/17/2008 8:21:28 AM
cooking is like sports, with no natural tallent you cant ever be better then decent. however a natural just understands and gets a feel for it.

vicious_vixen

Joined: 7/28/2006
Msg: 30
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So many former chefs Posted: 5/17/2008 8:56:11 AM
spumoni spinoza i also put in that post that it is better to find a school where you are doing hands on and not just classroom the course i attended was all hands on where we served 2 different lunches to the rest of the school. one side was more fancy french food and the other was like a homemade food (like many restaurants). we worked in the kitchen prepping, cooking and cleaning from 8-3 and then from 3-4 taking theory. we switched sections every week. from meat, to veg, to starch, to sauces to soups, baking etc. sounds like what you taught was more the artistic and not the actual nitty gritty. hotandhunky what the poop are you talking about? each cook that has posted has mentioned the lack of pay...did you not read ANYONE'S post? we all said it!

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