I graduated from this program in the winter of '07 and am still working in the industry, but I would be willing to bet that a good 50% of my fellow graduates have moved on to other careers. I really enjoyed my time at SAIT, and learned a ton from excellent chefs that teach there. They give an excellent starting foundation for you to draw upon when you are thrust into an actual kitchen environment.
That being said, a cook's job isn't easy. The pay is low and the stress is high, but it can be extremely fulfilling at same time. Nothing like banging out 100+ covers in an hour when you know you've sent out every damn plate to the best of your ability.
|