Quote:
Originally Posted by fotze
My wife did it. She said its pretty good. There are points when she wondered why she was paying SAIT tuition to work in their cafeteria and make sandwiches for them to sell, but I think the grunt work stuff goes away after the beginning.
Is a bit of a crappy industry to get into, low pay for long crappy hours and to be a head chef you need to be a bit of an a-hole so you end up working for many big a-holes.
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Spooky. My 15-year-old son likes cooking and is taking a Foods course at school. When I asked him if he's interested in it as a career, that's almost word for word what he said. He no doubt got that bit of wisdom from his Foods instructor, who is a former chef at the Banff Springs and had his own cable TV cooking program for a while.