"Kswck" > wrote in message
. net...
>
>
>> All goes to prove what I've said inumerable times, if ya don't have the
>> innate
>> talent then all the best cooking schools in the world can't help, yer
>> totally
>> hopeless and will NEVER be a good cook... cooking is an art form... just
>> like
>> a painter, sculptor, musician, even an athlete, ya gotta be born with the
>> talent. You can learn *about* cooking but you cannot learn to
>> *actually*
>> cook, those culinary schools, ALL of them, are a total rip off, they prey
>> on
>> vanity same as a vanity press.
>>
>> I'm sorry you had a less than satisfactory experience but it's better you
>> experienced it for yourself.
>>
>>
>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>> ---= Move UNITED NATIONS To Paris =---
>> *********
>> "Life would be devoid of all meaning were it without tribulation."
>> Sheldon
>> ````````````
>
> That of course presupposes that those who go to culinary school want to be
> an employed professional chef.
>
> Personally, I would like to go to culinary school just for the knowledge
> base-not to work lousy hours, weekends and nights for who knows how long.
> I couldn't support myself while in school that long-that's why I've never
> done it.

IMO - An academy like CIA is far, far too expensive "just for the knowledge
base". A trade school or community college (likely using the same
textbooks) with well-regarded instructors would be a smarter way to go,
though it may not carry the prestige of a "culinary academy". A "chef" does
much more than cook-- menu development, procurements, staff management,
etc., so general management training applies as well.

As far as earning a decent wage as a "cook" due to education, apart from
especially fortunates breaks, I think any beginning professional cook needs
to accept the fact that it is going to take, even a naturally talented one,
6-8 years of real-world professional experience (even if a year or so of it
began dishwashing) before they are taken seriously. I also feel a person
should have already gotten their feet wet in the biz, at least as a prep or
line cook, before investing much money in formal training, even if it isn't
their own. As mentioned, you need a natural talent and inclination to make
a good cook. You also need a certain attitude and tolerance, especially
under pressure, to last. No amount of schooling, other than real-world exp,
is going to teach you why. "Chef" is a lofty position to aspire to...
especially for anyone without EXTENSIVE experience.