I Wish I Knew This Before I Went To Culinary School

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Welcome to this eye-opening episode of Chef's PSA 'The Truth About Culinary School.' Chef André Natera spills the tea on what culinary schools won't tell you, the real skills you need in the kitchen, and the million-dollar question: Do you need culinary school to become a chef? Tune in and get the unfiltered truth you won't hear anywhere else!
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Опубликовано:

24 авг 2023

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Комментарии : 12

@thetruthwillnevergovoided4344 7 месяцев назад

Culinary school, along with the hands-on professional kitchen experience, goes hand & hand 💯💯.

@thetruthwillnevergovoided4344 7 месяцев назад

Flipside of going to culinary school. You're not going to land a high paying job, once you graduate, Why? Because most executive chefs and culinary directors want to see what you can do in the kitchen before they move you up. And I totally understand that.

@chefsPSA 7 месяцев назад

Very true

@larevalo7001 11 месяцев назад

Very informative

@chefsPSA 11 месяцев назад

Glad it helped! Thanks

@Me-eb3wv Месяц назад

What’s your opinion on military cooks? If they were to leave the military with the hopes of one day becoming a chef, what kind of restaurant would you recommend them to apply?

@chefsPSA Месяц назад

I have worked with a lot of them. I can’t say they were all the same. But I did notice they were better in catering settings that is planned. Like in hotels or country clubs. But of course my advice is always work in kitchens that you aspire to run.

@thetruthwillnevergovoided4344 7 месяцев назад

No.. It still takes some time before you get hired as a chef at any restaurant today. However, If you work hard enough and prove yourself . You can become a chef well within a year, for sure. It just depends on how hungry you are.

@NewBloodMoon6000 6 месяцев назад

@Chef's PSA my family thinks the degree is experience and i have them NO IT'S NOT EXPERIENCE! for an example, take culinary as a major you went to The Culinary Institute of America l for 4 years, but you have no job experience working in a restaurant, prior to school or during it. then go apply for a sous chef or cook position at a fine dining restaurant or any in particular and when your interview the executive chef or manager who giving the interview asks "do you have experience working in a restaurant? You'll say something like I went to culinary school for 4 years and got experience the interviewer is more likely not going to hire you. because the degree may be one thing, but you need the hands-on job experience that you get paid for to do it. something i tell people who want to be chef and cook. go work in a kitchen for 3-6 months to get the feel of its first, before you consider going to school for it. because you'll know if you're cut out for it or not. TTYTT: It's not what you see on the food network or social media. do your research on your degrees before applying to school

@truthfulturtle8172 Месяц назад

I have a bachelor's degree in English so should I get another bachelor in culinary or should I go with a diploma

@chefsPSA Месяц назад

A degree is not required to become a chef. Unless you plan on teaching. However more education is not bad. School or the real world

@DutchOrbit 6 дней назад

Retail cooking as of 2024 has been sold to immigrants. Cooking has always been an entry level trade where someone can come in off of the street with no formal education and work their way up. It is supposed to be a craft of local cuisine from household, built on community relationships with local grocers and public kitchens. This is how regional cuisine is created, enhanced, and diffused like language. The issue is that the breakdown of this pipeline has been destroyed due to mass migration from the southern hemisphere. No one wants to sit and work and build their developing country so they would rather move to a developed country and take the low level/entry level jobs from young/underemployed people. These immigrants do not play nice, they do not value your culture, and are not living next door to you to assimilate to your culture. This is not a xenophobic or racist rhetorical message. This is a new fangled breakdown of the regional food industry. If you are going to culinary school to be a line cook you are getting a "worthless" liberal arts degree. You are going to school to become an artist, and many many many artist struggle. If you can not find a protected employer who is willing to isolate your employment from migrants who will undercut your labor, you will work and be treated like one. Understand that hub cities, border states, and other areas that receive migrants are going to push you out of this field and leave you with student debt & little to no professional experience. No one is willing to discuss this because it is on the fine line of xenophobic or racist but it is truth.