How to Survive Culinary School
Andrew Garrison | Chef's Blade
I can’t think of many fields of work that are more fun, dynamic, and fascinating than culinary work, so I certainly don’t want to scare anyone away, but culinary school is a meat grinder. I started school with around 45 people in my class and graduated with about 20 of those people. Some of the others failed a class and had to retake it, but many dropped out. From what little research I’ve done, as well as talking to friends and peers who have gone to other schools, this is about average – somewhere between 40% and 60% dropout rate.
The tips and suggestions I’ve come up with are purely reflections on my experience at Le Cordon Bleu – Minneapolis/St. Paul, but I think will likely apply to just about any situation.