6 Things Culinary School Won't Teach You

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Don't get discouraged jsanders85, bust your butt, learn everything you can, fast and well, hold yourself to a higher standard than the majority of your peers, and you'll go far pretty fast. I'm two years out of culinary school (7 years total of pro cooking experience) and I'm now the Executive Chef and GM of a small, historic resort. I won't deny that I still have a whole lot to learn, but I take it upon myself to keep learning, and I have a strong network of really talented peers to ask questions and bounce ideas off of.

And to address other comments - I totally agree that it's all about what you learn and personal integrity/reputation over any school you could go to. If I hadn't gotten such an awesome opportunity right out of school, the cost of LCB would have pretty much been a waste. My current Sous Chef went to a state school and paid about 7k versus my 36k, and he is an absolutely phenomenal cook, but that's because he is really passionate and constantly curious, always learning. It all boils down to what you as an individual are driven to do.

hefMaker I totally agree with you. Elgin Community College's School of Culinary Management was ranked 5th in the nation for their Culinary program, when I was in the program ('02-'04) and that figure took into account Kendall College, Johnson & Wales and the top dog CIA. So to be so close to those programs we a really nice thing, tuition wasn't too bad either.

One more thing they fail to teach you in culinary school is you can spend up to 10 years "paying your dues" before you are ever a Sous Chef, Chef de Cuisine and or Executive Chef. The pay is often not the best for the type of work and they fail to mention that either. But this field can rewarding if you like to do the work, personally rewarding that is. Also you most likely will never get health, vision or dental insurance unless you are a KM in a chain, so you have to live each day hoping you don't get sick if you have no health ins.

I have been in the biz for almost 25 years now and I just got a letter from the social security people it states that the most I have ever made is 28500 a year, which is what I was paid when I made the decision to go it on my own , dumb mistake. Now I am a night baker at a very good hotel with a nice benefits package but low pay and this week I only was scheduled 3 shifts. Honestly if I had to do it all over again I would run as far and as fast as I could in the opposite direction.

i am enrolled in food handlers certification class right now and today i learned how to
saute and i also learned todice properly. i just thought i would throw that out yo you.

It's definitely true, the industry does choose you. Sticking with it provides a future for you, but no, it's not going to make you wealthy. However, the sacrifice does pay back and has advantages. Working smarter and harder is a sure way to get noticed, that's for sure!

I've said before... resturant work is not a mystery to me. It's the business end that I need to learn, ultimately. But the culinary school part is to teach me the things that I don't know about food. The pairings, the flavors and the techniques that I may be missing.