5 answers
Aaron
Student
Paulding, Ohio
2
Questions
Asked
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What measures should one take to attain a higher position in the culinary industry? Is it advisable to pursue a formal education through a degree program, or should the emphasis be placed on acquiring practical, hands-on experience?
Culinary, Culinary Arts, Career
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5 answers
Benjamin Schad CEC
Executive Chef
10
Answers
Naples, Florida
Updated
Benjamin’s Answer
From my experience of attending a well known culinary school versus school of (hard knocks). I would say my experience level post graduation was similar to someone that had 5 years industry experience on the job. I had the knowledge of how to do the job, but not the practical experience on a cooking line. My first position after graduation the restaurant owner told me that he felt confident in my abilities simply because I graduated from the CIA. I still had to prove my worth amongst the others in the kitchen. "A diploma does not guarantee that you can be successful in the real world." There are culinary school graduates that are an embarrassment to the craft. I've hired some.
The bigger difference is that I had a different level of understanding of the proven techniques, the science of cooking and proven concepts, plus the varieties of mentors whose knowledge was collected to develop the curriculum which I was taught.
With that being said, it is still quite possible to become a James Beard Award winning Chef without culinary school. I would say the likelihood of that being attained is lower.
You will have to decide for yourself, do you have discipline? Do you have the drive to search for the knowledge on your own? Can you afford to pay back your student loans? What are your goals in the industry? Stay curious and keep asking questions.
Tastefully,
Chef Benjamin
The bigger difference is that I had a different level of understanding of the proven techniques, the science of cooking and proven concepts, plus the varieties of mentors whose knowledge was collected to develop the curriculum which I was taught.
With that being said, it is still quite possible to become a James Beard Award winning Chef without culinary school. I would say the likelihood of that being attained is lower.
You will have to decide for yourself, do you have discipline? Do you have the drive to search for the knowledge on your own? Can you afford to pay back your student loans? What are your goals in the industry? Stay curious and keep asking questions.
Tastefully,
Chef Benjamin
Your advice was so helpful!
Aaron
I agree with Chef Benjamin ( above) there are pros & cons to both. He and I have very different career paths , I work as a Private (Wellness) Chef in people’s homes vs. restaurant. You need a strong skill set in culinary school to do both, but certainly nothing wrong with starting behind the line and creating a career. I think he posed some very strong questions- do you have the drive to work in this industry? Culinary is a calling& it’s not always kind! Best of luck in the pursuit of your culinary dreams. Just remember, this industry is based on hard work!
Emily Fiala-Dagnan
Gloria Rilo
Executive Chef chef instructor
1
Answer
Weston, Florida
Updated
Gloria’s Answer
Good morning! From my perspective as a culinary professional with experience ranging from running my own catering business to leading kitchens for large events, here's my advice for aiming for higher positions in the culinary industry
Focus on continuous learning and skill development. This means not just mastering cooking techniques but also understanding business aspects like cost management and leadership. It's crucial to get early, hands-on experience in this crazy but amazing industry to see if it truly ignites your passion. Actively seek opportunities to create memorable dining experiences for guests, going beyond just the food. Build strong relationships with mentors and colleagues; networking is crucial. Finally, cultivate passion and dedication; the culinary world is demanding but incredibly rewarding for those who truly love it.
Chef Gloria Rilo
Focus on continuous learning and skill development. This means not just mastering cooking techniques but also understanding business aspects like cost management and leadership. It's crucial to get early, hands-on experience in this crazy but amazing industry to see if it truly ignites your passion. Actively seek opportunities to create memorable dining experiences for guests, going beyond just the food. Build strong relationships with mentors and colleagues; networking is crucial. Finally, cultivate passion and dedication; the culinary world is demanding but incredibly rewarding for those who truly love it.
Chef Gloria Rilo
Chef Renée Blake
2
Answers
Updated
Chef Renée’s Answer
Apply to as many scholarships as you can!! I can not stress that enough. I was very active in my community during middle and high school and received grants and donations from organizations that I had worked with. I also had a strong understanding that most of these schools require a certain amount of industry experience when applying. Therefore I was already working in restaurants and had apprenticeships so I was ready!
I am really grateful you took the time to answer this question.
Aaron
Cindy Chartrand
Executive Chef/Program Director
4
Answers
Youngstown, Ohio
Updated
Cindy’s Answer
When I became interested in food service, culinary school was not really an option, as most women either pursued careers as a nurse or a secretary. Even with a college degree, I was asked if I could type when looking for my first job.
I learned through hands-on work in the kitchen, from prepping to short order, from trial and error with recipes, to the art of plating and presentation, to learning the appropriate terminology, to understanding the cost of goods and how to order from purveyors, and on and on...Don't get me wrong, there is nothing wrong with a great culinary school, but I have interviewed many "chefs" who have attended a culinary school but can't make an omelet.
A wonderful article that I would recommend to anyone who wants to get into the culinary field is this:
https://www.gatherandforge.com/blog/what-i-wish-i-had-read-before-becoming-a-chef
It holds many truths, and it is not meant to discourage someone, just showcasing what one will face as a chef, and the end result is the immense satisfaction from doing something you are passionate about. Someone once asked me about how to put foods together and what to cook. I feel that if you can walk into a cooler with no plan about what to make, if you can look around and start pulling ingredients to prep based on imagining the tastes together, then you can cook. It is a sensory thing: you see the food, you smell the food, you can taste it with your eyes, and you can hear it cooking...how awesome is that! If you have an innate passion for food and wanting to provide something to please others as well as yourself, then go for it!
I learned through hands-on work in the kitchen, from prepping to short order, from trial and error with recipes, to the art of plating and presentation, to learning the appropriate terminology, to understanding the cost of goods and how to order from purveyors, and on and on...Don't get me wrong, there is nothing wrong with a great culinary school, but I have interviewed many "chefs" who have attended a culinary school but can't make an omelet.
A wonderful article that I would recommend to anyone who wants to get into the culinary field is this:
https://www.gatherandforge.com/blog/what-i-wish-i-had-read-before-becoming-a-chef
It holds many truths, and it is not meant to discourage someone, just showcasing what one will face as a chef, and the end result is the immense satisfaction from doing something you are passionate about. Someone once asked me about how to put foods together and what to cook. I feel that if you can walk into a cooler with no plan about what to make, if you can look around and start pulling ingredients to prep based on imagining the tastes together, then you can cook. It is a sensory thing: you see the food, you smell the food, you can taste it with your eyes, and you can hear it cooking...how awesome is that! If you have an innate passion for food and wanting to provide something to please others as well as yourself, then go for it!
Thank you for the advice.
Aaron
Jason Fraser
chef
36
Answers
New City, New York
Updated
Jason’s Answer
Hay Aaron, If you desire to know how to move up in the trenches of the kitchen, you should definitely start in a vocational school in high school for cooking then try to find a job in a local restaurant and get a glimpse of a real kitchen environment. You will see if you can handle the hot and most times crowded , loud and fast Pace of the kitchen. Then if you like the action my suggestion would be go to a culinary school where they will teach you great fundamentals of the culinary world. School will defiantly help you land a better chef job much faster then just hands on experience. How fast you want to move up the ladder depends on how much you want it and willing to sacrifice your time and social life. If you really like cooking then it's much easier to advance because you know your in it for the long haul. Last advice to you is never think any questions is too stupid to ask. You were smart enough to think of it and absorb everything you see, hear, smell and taste. Good luck.
Thanks for the advice.
Aaron