hey everyone! check out my updated video about culinary school here: kzfaq.info/get/bejne/ruCChquDlrmalmg.html

everything he’s said is absolutely true. im only 18 and i’ve been working in a kitchen for 2 years now on a minimum wage, i have cried out of stress, cut/ burnt mysef and made my way to a&e, met both horrible and irresponsible people. choosing to be a chef isn’t for people who do it cause its “fun” or cause “they like it”. you have to be certain and passionate enough to endure all the hardships.

Don't go to a 2 year or 4 year associate or bachelor's culinary/pastry program. You will never use those senseless subjects like algebra, trigo, social science choo choo subjects. If you want to go to culinary school just get those 6 months to 8 months culinary/pastry programs then get professional experience. You will learn more from the outside and hone your skills on a specific type cuisine. In culinary you will get 1-2 days per cuisine (African, Mediterranean, Spanish, Italian) you get the point. For pastry repetition is important, if you want to be able to make the same exact baked product - an example is bread - you will never get a perfect looking bread that looks all the same if you are not baking a hundred croissants/bread each day. Repetition with exact measurements are very very important. Just get professional experience if you can't afford culinary school. Culinary school is expensive but gives you the foundation. Foundation in cooking/baking skills is important, but skills determination and passion are more important. - tips from me a chef of 16 years.

the things is... nobody will hire you to be line cook if you have zero experience. so if you want to pursue a career in back of the house, yes culinary school is a good start. yes it is expensive but you will learn the basic you need to start a job in restaurant. Even though a lot of chef will tell you that you don't need it, you can learn everything at the restaurant. True, but you need to know that restaurant is not a culinary school. You will be shown how to do something and two days later you are expected to perfect it. They don't have time and patient to teach everything. They are focus on sending the dish on time. doesn't matter how good the school is. You need to know that none of the school will prepare you to work in restaurant ! Those are two different things. The real life and reality check begun. Good advice: when you done with culinary school, you gonna think that you know how to cook. Trust me you don't ! And every single experience line cook can prove that to you. Take your time and learn how to work in restaurant. Don't take anything personally. Learn your station, your dishes and your prep. Give yourself couple of months and keep improving every single day. Don't be a smart ass, because you are not. Show chef that he/she can rely on you and you don't need to be watched all the time. Once you prove to sous chef the you can do it and he can rely on you, they will leave you alone !! Once you master your station soon you will be moving the next one and always show interest in other stations. But remember one thing: Master your station first ! even if it's just grade manger station. Basically where you will start.

“Don’t throw 40k in a culinary course because you kinda like cooking” oops I already did, hope it works out lol

This is the most honest and insightful chat about culinary school I've ever encountered, thank you for this.

This is giving me huge second thoughts about culinary school but I’m glad I found this because now I can do more research before hand thank you

Ryan you have the same name as my son. We both enjoy cooking, but when I was 19 I was invited into a hotel to learn. I am so sorry ididnt go. Now at the age of 70, I am going to culinary school, not to make big bucks but to enjoy learning what I missed out on for 50 years

I’m 24 and have spent 3 years in this same company going between multiple kitchens with little to none experience as a line cook and I cannot express how accurate this is I’ve went from day 1 as a fry cook to now being able to cook every and any station and have now put out an event without my chef for the first time it’s a hell of a ride for just three years but if anybody else is grinding like me keep going you can do it just keep your eyes on the prize -just another work in progress in the trenches

I love how transparency no one talk about school like that this was transparent and informative thank you.

This video really helped me feel better about not going to culinary school . I started at as a dishwasher at 18 in a fine dining Italian restaurant and was asked if I wanted to learn pastry . A year later Im now 19 helping the pastry chef run the station. . I’ve been so lucky with finding a restaurant and chef that is willing to teach and move you up as well .

Currently a ramen chef of +5 years, so still quite new to it all. When I was out of high school my parents pushed me heavily into getting a culinary certificate. I ended up getting two, one in commercial cookery and one in patisserie, and I absolutely agree with you. See while I love my job, to be honest I don't see myself doing it for longer then 10 years, just the hours primarily aren't to my taste in occupation. The hospitality industry will always be a volatile industry, underpaying and understaffing in the name of profit margins, which doesn't help the situation either.

I grew to love the craziness of a kitchen. I chose to take a culinary program just to get more knowledge than I’m already getting at my job. I’ve worked in the restaurant industry since 15 and I’m 20 now. It’s only changing so much and I LOVE IT. You gotta have some crazy in you to enjoy this and stick to it. It’s not for everyone and they eventually see it’s not as easy as they thought it was

Thank you for posting this. It puts things into perspective and was very easy to listen to. This is here as a statement/discussion piece. Just because it's skill/trade based doesn't mean it's not there to teach you, as the purpose of a regular college or university has. In this day and age you don't have to go to schools to land yourself in a position but the whole purpose of "school" is supposed to be to educate. All in all, culinary school can be a basic step and foundation for many people because it gives that, but needs work in certain areas because of how it and the industry is structured. This goes for different careers, jobs and degrees too. Getting knowledge and experience under your belt is most beneficial to you and those who may want to pitch you along. That can be getting traditional schooling, finding a hands-on or online approach, or finding an outlet or mentor to teach you what is good to know for at least a guide. Getting a feel for how things truly are and if you can handle it is important, especially in or outside of culinary school. It's a hands-on, fast-paced and sensitive environment that requires you to function to complete your tasks for good service. This is why schools that offer externships and internships can be of help (and why so many require it in their terms) because they allow you to understand what it's going to take from there on out, instead of having a barrier while in school. Other than getting a touch of the reality of the food world, the goal can become to work for one of the places that a person may intern or extern at. It's not always guaranteed but interviews aren't either, like he shared. Even if you don't go into the industry, leave schooling or decide it's not for you, there may be some other option out there. Besides, the hospitality industry and the world is vast and deep. I hope you find something that fits you, your finances and makes you happy

im an international student living in toronto rn, I've been working in some kitchen restaurants to pay for rent, food, tuition n stuff like that, after 1 year of studying the major I didn't like, I decided to go to culinary school. and I must say that culinary school helps a lot, I realized there were many things I could've done better before if I had attended culinary school, there r many writing assignments that I didnt like, but to do those assignments must do a lot of readings and it all became very handy at work, I learned to cook better, more efficient, and to have high standard of working in this industry, my co workers at work even realize my improvements at work

Ryan is speaking the 100% truth. I'm a baker and I decided to go to culinary school as well and pretty much everything he said is just about my experience.

Ryan I tip my hat 🎩 to you! Very articulate and insightful. You shared what being a real chef is all about. Keep being You and mentor others. Blessings

Thanks Ryan for the insightful info! I'm a third year university student and some recent things that happened made me consider entering the culture. This video is definitely gave me the advices I needed. Also I live in Vancouver too!

Good stuff Ryan, Ive been working FOH restaurants for a LONG time, and you speak wisdom and truth. Hope you're flourishing in the biz.

Really, a great video. Uplifting, to see you using your experiences to help others. Keep getting others.

This was an interesting video to watch. I’m roughly halfway through my culinary program, and it’s been a blast with a few bumps along the way. We have three different courses that had us experience food service during breakfast, lunch and dinner; experiencing a small portion of what lunch and dinner service was definitely scary, but with my class we were excited along with that fear. Especially myself, I was scared of performing on time constraints, but having the chance to cook on the line has helped me move passed some fears.

I read an article a while back about how aside from culinary school there were some successful chefs that got their start in chain restaurants. Like Applebee’s for example. One of the benefits that they discussed was that the toxic culture wasn’t as pervasive in those settings because of HR rules and different standards for employment.

People with mental health issues shouldn't work in a restaurant. At least not overly sensitive people who offend and get overwhelmed easily. And I'm not saying that in a sparky way, but, at its best behaved, a professional kitchen is a loud, fast paced, stressful environment where people are always on the verge of snapping. Its just the nature of the business. The way I see it, certain people can not, and won't ever be able to, do certain jobs. Some people can't work in a hospital. It would drive them mad. Some people would not last in a mine. Not everyone can be a police officer. Thats the case with the restaurant industry. Its just not for everyone.

yo man this was inspirational, once work starts up again im gonna full 100% zooming trying to get work in resteraunts.

back in the late 70s a friend of mine moved to Paris and ended up as a translator for Julia Child and Ann Willan at their school LaVarenne. So she learned how to cook at the same time she was translating into french, and went on to apprentice under Jacque Pepin, avoiding in a sense the grueling task of culinary school. She said the french kitchens could be brutal but in a subdued way, like it was a high level of professionalism, a well oiled machine. When she returned to the states it was a whole different atmosphere, like you describe. Fortunately for me, I got free lessons from her, starting with how to make an omelet to dipping strawberries in belgian chocolate to how to poach fish properly, and making wine reduction sauces and how to appreciate a good bottle of champagne (preferably Vueve Clicquot) with caviar. Watching you here and seeing your plates on insta have added another chapter to my knowledge. Thank you for taking the time to share your experiences.

Perfect video! I’ve been on my long journey of having tried many different restaurants and wanting to go to culinary school, but most of the things I’ve learn was from a young age 18 , I’m 25 . At 18 I was at Panda Express, learned the basics , cooking chicken , chow mein, fried rice , and I have to say yes substance abuse is real, if you’re a level headed person, try to just hit the gym before work, to blow off that work anxiety, and a beer after work is fine, but with moderation. I’ve worked at steak houses, fast food, I’ve worked at many many restaurants, and I’m still learning to this day. One thing I must say is be consistent , if this is truly your passion and your discipline and consistency, will show . My biggest problem is that I wasn’t hard on myself . Sometimes it’s okay to be hard on yourself, so long as you’re doing it in a constructive manner . You didn’t cut the onions correctly, chef wants you to be faster . Do you job with a little more urgency and work on it . It’s a work environment and it’s not a picnic. Culinary school would of been great for since, I didn’t really know much about how to use a knife properly or I didn’t know much about the tools we use in the kitchen, there’s just a lot of little detail, from prepping to line cook. You don’t want to waste peoples time and energy so do yourself a favor, and look up the basics on KZfaq . Then ask yourself , if you really want to be in the kitchen , yes? Then go for it! Throw yourself in the fire and get some experience , it can be culinary classes or it can be work experience. Either way you’re going to have to learn in order to become successful in the industry, it’s extremely cutt throat , and you do have to deal with everyone’s attitude everyday , so try and come in with a positive attitude each day, if you’re working . It helps the team get along better . . Working the kitchen is tough! But it’s satisfying when people leave you a tip or a good review on your food . Very fun 🤩 great feeling .

It is very interesting to listen to you. you are a good speaker and you are definitely going to be a good KZfaqr.

Thank you so much for this! I am deciding between aviation and culinary school. These small videos with honest reviews are so helpful!

I know you put this up two years ago, but everything you’ve said is still relevant. If you are not motivated to do what you need to do for yourself, and rely only on what your coworkers or your boss are telling you, you will have a very hard time making it past a month in a restaurant that puts out food at a high volume. Another thing I want to say: if you find yourself talking/thinking about what you can do/have done most of the time (which is a manifestation of “having something to prove”) vs shutting up, getting hands on and learning, then maybe rethink why you are where you are, and where you want to go from there (only saying this bc I had to do this myself). The best way to succeed is to recognize that there is ALWAYS more to learn. ALWAYS. Even if it is very simple things that your ego has caused you to overlook. I have seen too many coworkers that think they are the cream of the crop end up stagnating/getting fired for drugs or alcohol/becoming depressed/unable to take the pressure/become unhealthy etc etc etc because they had the wrong idea from the jump. My experience is different than Ryan’s, I took a restaurant job bc it was offered by my buddy and I was staying in my car at the time close by. I went in thinking oh this will be a cake walk but boy was I wrong. Ended up falling in love with the process, pushed through my chemical dependencies and now am at a much better establishment with a chef that is in love with his work as well. Let’s see what 2023 holds 🤔 hope this helped/inspired someone else, and good luck!!! Ps after watching this, I think I will hold off on culinary school and do more digging on yt. Thanks Ryan 🫶

This helped a lot. Just started at a restaurant for once instead of only fast food. I really enjoy it. I've loved cooking and creating dishes since I was a kid, but I have some setbacks that take away the energy I would need to work in fine dining. I really appreciate you sharing the advice of "work in local restaurants for a while and then try again."

You're so right about the toxic culture. It's very cutthroat and it doesn't seem to support mental health or well-being. I noticed this at the fastfood and small business level. Substance abuse is a real issue and alcohol seems to top them all. I hope you find a supportive environment for your goals and vision.

Amazing info... Got into the industry a little late in my 30s had a culture shock like big time I got over it, am loving it, on the drug part, very true! But my Faith in God kinda helps as I have a place to run to when things get a little overboard, doesn't work for some people sex and drugs seems to be the main thing to look forward to at the end of a busy shift... So crazy. I did not go to college either... And so glad I didn't thanks for this thanks a lot.

I actually understand you completely here! I'm more of a hands on learner! I learned a lot from working in the kitchen as oppose to going to culinary school! With that said, I've built a think face in navigating my way through working different restaurants. I also understand how green cooks straight out of culinary school are. I've worked with them and yes you do have to take them down a few pedestals to get them to understand that working at a restaurant is different from being in school.

Thank you for expressing how toxic the environment is in most professional kitchens. I worked for decades in the event industry (Wolfgang Puck, Patina, Restaurant Associates) and every word you spoke is the absolute truth.

Thank you for this video. I want to go into culinary school but was unsure what to expect. This has helped me try to plan out things for culinary school.

Thank you for sharing 😊 Greetings from Scotland. I never went to culinary school. Have a lovely day 🌻

What a honest and good video Ryan! Even here in the Netherlands it is the same. But hopefully you are having a great life with Joe in Vancouver. Thx ☺️ 🙏

I was a chef too, and noticed this toxic, agressive, hostile environment - seems to be part of N.American habits in culinary industry. I never ever experienced anything like this in 40 yrs working in Europe. Nobody would get fired after 30 minutes....maybe after 30 days with at least 2 weeks notice. Glad I am retired Rgds from the Island

Wow I didn't expect such honesty. I see your mental toughness. I'm new to yur channel, but I can see u really know what it takes to be a chef. Thx for the fucken truth. I used one of yur words. Lol I look forward to yur next new vids, im a fan an im always interested in new things like preparing food from a professional.

What a thoughtful and honest history. Thanks so much. I just retired from gov't service and was thinking of a second career but as a bread baker. I don't plan to take a pastry course. If I ever work in a restaurant I hope it is small place and more concerned with quality and atmosphere than turn over.

this is actually super helpful, thank you

I agree with what you are saying. I honestly, haven't experienced people with substance abuse issues. That said, I have only had 2 restaurants I've worked in. The first was as a dishwasher in a job set up through the labor department, before going to culinary school. I learned what I could reading and at that point it was primarily how to sharpen knives. (Which I became proficient in.) I returned after culinary school (which I never earned a degree in,) and they were a small restaurant and really didn't need another full time cook. After that I worked in a hotel / conference center working the cold foods. And found that I have an arthritic back from a car accident I was injured in about 10 years prior. I had that and sinusitis which REALLY got in the way of doing my job. Still, the chef said he would give me a recommendation. That was my first culinary job after school. (And my only one since.) As for now, I've been out 3-5 years and I honestly don't think I could endure what I did then. It's strange, in a way I almost dream of doing it again. Of course I also dream of having a coffee shop. And I know someone who did it with ALL the limitations since being hurt. Alas, I am not, nor ever was a "morning" person.

Yo. I just came across your channel. I like how you talk about the toxic and hostile environment. I live in a town where lots of cocaine use. Me myself I fell victim to that. But not because I seeked it, I wanted friends...they just wanted glory. Now I am stepping up. I have been in many kitchens, I was ran over, in December, almost again yesterday. I am not afraid to stand up for younger kids and tell them that they are not cut out for that crap...anyways I'm glad I'm taking a step forward, ( finally after a long time). I do understand that I gotta be sober, not that I am an alcoholic or coke head, just for physical and mental power. I gotta be a role model. But yes lots of toxicity and alcohol everywhere not just restaurants. I am running in to good people. I also don't give up. Hopefully 1 year from now. I'll be as great as I think I should be. And I can only go up from there. P.S. I SHOULD HAVE CHOSEN A DIFFERENT CAREER 😆 🤣

That is good information for Culinary School especially the last one to see if cooking is your true calling.👍

Truth. I was also in culinary school, then shifted to pastry because I fell inlove with our patisserie course. It is a hard job. I worked in small restaurants, and hotels, and pastry commissaries. Some told me I was lucky to work with food. I told them, it is very hard. Kudos to all the peeps in the kitchens!

Why do people only talk about working in the restaurant business but not other careers such as food journalists, food writers , etc

Most of the people I went to Culinary School with, who "kind of liked cooking" are no longer cooking hahaha

Soooo true…I’ve been in Gastro for 4 years and it destroyed me to my core (physically and mentally)…for me: never again. But if you’re determined to pursue this and you know what’s coming your way…then go for it.

This is very educational man appreciate it ❤️

Thank you for being so honest and helpful. Very eye opening Information

thank you so much for this! i’ve been wanting to be a chef since i was 5 and i’ve been doing research and stuff to be prepared for when i graduate and this really helped:) sorry if that didn’t make sense lol i just had to comment

The chef life is a crazy life you got this brother trust me Passion is a big factor in it also. .

Outstanding!! Wow, good honest stuff right here.

I almost went into culinary school because I like cooking. People around me told me its tough and I didn't listen but luckily I didn't go into it because I would regret it from the toxic environment.

I’m currently studying business administration, I only have 3 sems left, I’ve always wanted to be a chef, but my parents and friends convinced me to study business, now I’m really considering following my dreams, I think I will start by taking ur advice on starting a career on any restaurant as a dish washer, I know cooking is what I was born to do, thanks for the inspiration!

Im a sophomore in high school and aiming to go to culinary school to one day become a pastry chef. I've always had a passion to cook and bake. Since I was little my mom was a baker and sold cakes in our home. I have always liked baking and always baked mini cakes for my family. Now that I am in high school your always asked what do you want study? or what career are you interested in? It's something I admire doing and I don't think I will be bored of. I don't exactly know how to describe how passion I am about it but I love seeing the reactions my family gives me or when they congratulate me for baking them something. Ive never found any other career interesting that I feel I will succeed with even when im given many options. Im not scared that my family won't see me succeed but how everything is going to come out such as not be able to help my family with money and taxes im more scared of the outcome. Whats something that will really really help me gain more money or to be more prepared such as enrolling in a job or to be trained somewhere specific to know the knowledge before attending to be prepared, and know the basics of it or the principles.

I think that the culinary media has the mislead the world with the concept that because someone cooks, they are a chef. Some of the people you see cooking on T.V. may have actually ran a kitchen, some have. A culinary degree does not make you a chef. Just because you work in a kitchen, that does not make you a chef. Putting in time and effort will provide the opportunity to become a chef. I graduated culinary school 20 years ago. I use the knowledge I learned in school everyday in my culinary career. Yes I am old school. Worked under old school chefs in the beginning of my career. Will not trade it for anything

love ur hair here, ryan

Just a note I’ve been a line cook for an upper scale restaurant for 7 months now (f22). I got on the pizza station first because I had previous experience being a pizza shift lead line cook at a grungy pizza shop for two years. I’m now learning the last station on plancha. (Meat station short rib, salmon, chicken, risotto and two vegg apps.) It’s been a great learning experience. I’m soon to be sous chef I just need to work on speed. Chef told me I make good food though. I don’t have a degree just a highschool diploma. I like the pressure and fortunately the kitchen space I’m in has been the healthiest I’ve been at so far. I’m trying to take care of myself and be the best I can be so I can be the best for my team. At some point I might be interested in culinary school but only really to understand the business side of things.

This is really helpful!! Thank you!

Well done on your first video!

Well not everyone who's gone through Culinary School is inherently destined to be restaurateurs, or to work at a restaurant. Especially in the current economic climate where restaurants are closing left and right due to the economic shutdown from the pandemic. I know someone who literally applied to Culinary School to have a catering business because he preferred the more relaxed setting of managing his own time. I guess the assumption for all chefs is to own their own restaurant. But not everyone who's gone through culinary school is assumed to own a restaurant someday because the food industry is such a diverse pocket where everyone who's had food experience can slip their hands onto a segment especially unique to them. There are culinary school grads who now work for food broadcasting networks, magazine agencies, YT, restaurants (as consultants) all because of their experience and knowledge in terms of food. The only branch from the foodservice industry where education is overlooked and where experience trumps the educational background is the Restaurant Industry. Other than that, most companies would hire someone with a culinary degree. So unless you're vying to be in the restaurant industry, the experience will always trump educational attainment. Other than that, having a culinary degree simply opens a lot of opportunities, which is probably what you've been paying for.

thanks dude! really good video!

Thank you. You did great! Keep on going you got this, have a Blessed day God loves you.

My issue I’m having now is no restaurant will hire me because I don’t have restaurant experience, but at the same time I feel like if I went and did a 2 years culinary program I’d run into the same problem because school doesn’t teach you how to work in a restaurant and run the line.

Great video-and a great perspective.

Im having seconds thoughts on crecer choice. I worked in a restaurant when I was 14-15 and I enjoyed after that I started teaching myself how to cook.

Loved this video 🙌🏾

My school also has their own cafe that your required to work at I just wonder if it’s different than a school that doesn’t have that

I’m currently on the fence on school after a ten year career as an insurance agent whose decided to shift into food and writing. From what I’ve noticed after an inordinate amount of research into it as of late, the most valuable benefit of a decent culinary program isn’t so much the knowledge as it is the career assistance available to solid graduates. Many of them seem to have partnerships with their respective areas, events where you meet industry leaders in your city, etc. Food for thought. No pun intended.

I'm about to do the same mistake you just did but I guess I'm just gonna go with it and see how it goes with the "I kinda like cooking " scheme 😂 and join the culinary arts education.

Welcome to life, youngster. - - buckle up - - it's gonna be a LO ride

That rant from 9:11 to 9:32 would be perfect as a voice over for a movie about cooking

I got out of $50k 1-year culinary school, eventually found a job and got in the garde manger station. When i was there, i saw a dishwasher start prepping, then he got on at garde manger station, then he got boosted to saute. That's when i truly understood how useless culinary school was.

So I live in a small town in the north end of Canada, and in my town, at least,the closest thing to a restaurant, are fast food places, but I'd like to learn how to cook, not that I don't know how, it's just I'd like to learn more.

I was about to quit my uni and change my degree to culinary arts! I’m glad that I found this video. Life saver 😂

My whole career has been training for sous chef almost 9years and I’m thinking about getting my culinary certification.

Also the high school I went to had a culinary program with a legit sit down restaurant inside and I learned everything from stocks, cooking methods, working with different proteins, sauces, knife skills, baking, working the line on all different stations, and expo So my question is if I’ve already learned all that, is culinary school really necessary?

I worked also in a restaurant I started as a dishwasher I didn't go to any culinary school and now I am a Sous-chef I learned just by watching what they are doing.

I was taking a culinary degree and I took a savory course and I passed but when I took a baking class I was receiving a lot of hard discipline from a Chef named Chef Maureen Leonard I already tried the course 3 times and I can't pass it so just like you I switched my major to a hotel/ business version of my degree and I go to Tri-c Cuyahoga Community College. The reason why the baking course was hard for you because you had a bad teacher that taught the baking course and you must had a very good teacher that taught the savory cooking course. I had a very good teacher named Chef KY that really helped and taught me how to cook. That is how my culinary school experience went. That's how life works there's good and bad teachers and good and bad people.

Thank you for the video very useful information for me!

A lot of what he is saying is very true. Even if you are in, or are thinking about going to culinary school, it is advisable to get a kitchen job and get used to the environment. This could be a prep cook job, or a line cook job at a small to medium-size restaurant. It is true that the "culture" of many restaurants can be toxic, but it does not mean that they all are, or that you have to stay there once you have determined that to be true. Culinary school can be invaluable if you apply yourself, but it is also true that you can reach your culinary dreams through shear hard work and self-study. The point is this: you get to choose whether or not you stay in a toxic environment, just like a relationship. Also, having a degree (whether or not it is totally necessary to reach your potential) can propel you into places that you may not otherwise be able to. make smart choices, my friends.

Miss this hair! 🥲

Few things give me the rush I get than when it's busy and everything is firing on all cylinders and we have an amazing dinner service... it'll take me 3-4 hours to unwind from the adrenaline and fall asleep once I get home from work. If you love that, you can deal wth the rest of the bull shit that comes along with being a chef.. people who know, know exactly what I mean.

Great video!!

so much truth & knowledge ..!

Thanks a lot! This video is very helpful!

Where has this channel been all my life

Amen bro!!!! Its fucked. The bis is fucked. But you love it. I've been a new chef and exactly what you say is what I've eexperienced.Little different path but the same love and drive. Thank you my man for this

I hope somebody sees this, let’s say I’m in the NBA and I want to go to culinary school and I only get 2month extended period off how would I go to culinary school

What restaurant do you work at now? Is it fine dining or more corporate? Just wondering where people end up getting placed after culinary school.

Personally, I think it really depends on what aspect of the culinary world you are striving to get into and or be the most professional at. It you are going to school to work in a kitchen that is a five star restaurant it might not be the best idea. But if you are working a different avenue of cooking it might be beneficial

I have an interview for a two month course in Spain at a university. I've worked in street food for 10 years. Worked 9 months in a hamburger place recently. Everyone had to train me up. The last job I had before that was FOH. This place in Spain has an optional two month internship in top restaurants around the world. I think I might want to start my own business someday. I want to experience Spain. I just think the stress of running business puts energy away from training someone. My thinking is when you pay someone good money just to teach you, they put more time into developing you getting more skills quicker. I'm 43, and I have a elderly parent to take care of. If I don’t do something now, I'll be stuck with a dead-end career. Thanks for your video.

Thank you for this... I didn’t hear one lie... the degree part got me a lil depressed not gonna lie consider I’m about to start my first year in culinary school but I feel like if you have the resources and networking skills alongside the degree you can get far... and passion.

Like i just mentioned to someone on this post, Healthcare/ retirement facilities are the way to go. Health insurance 401k, sick days, vacation days all that

Excellent info. Thank you!

Yes! Good luck.

Can I ask you kind of a different question? How long did it take for your videos to gain traction? You are pulling in some pretty good numbers. It one video papa which led to more success? Or did each video kind of stand on its own?

I am considering going to culinary school because after my junior year of college I realized that I hate Engineering. I like food and have been taught by my mother how to cook. However, like you said I am very hesitant on spending over 30k in culinary school just because I like cooking. Regardless I would like to know more, where would you recommend attaining this knowledge?

I respect your honesty