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Originally Posted by SteveToms
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Working in the culinary field myself my advice would be to pursue an apprenticeship rather than the full time program.
Think about it this way, if you were to go to a fine dining restaurant without any experience you will have to start off at the bottom, probably do some time in the dish pit...don't laugh, but the best chefs all started out in the dish pit. Now, if you were to take the full time program, get your Red Seal then go to a fine dining restaurant you will still have to start off at the bottom, regardless how good your grades were.
The main advantage of doing an apprenticeship is the hands on experience. They'll teach you methods which are important to know, you can't be a good cook without understanding how to do it properly, but you won't really understand them until you put them into practice day in and day out in a professional setting. At the same time you will see if being a chef is something you really want to do with your life. I have met a lot of PCK students, fresh out of school that can't handle the pressure of being in a kitchen for 12+ hours a day without stopping. Don't get me wrong, I love my career and find it very satisfying but the demanding nature of the beast is not for everyone.
Now, if you decided to do an apprenticeship I would recommend that you do your homework and find the right restaurant to work in. Find the best restaurants in the city and see if they'll take you. Be very selective because I can tell you from experience that working in restaurants and chefs that are below par are more damaging for your career and self esteem as a cook...I mean, you have to be 100% proud of the food you're working with because otherwise, why do it.
I hope this helps and if you have any questions just PM me.
PS. There's some books you can read that will give you a better idea of what you can come to expect if you choose a life in the kitchen.
Anthony Bourdain's "Kitchen Confidential"
Jacque Pepin's "The Apprentice: My Life in the Kitchen"
Marco Pierre White's "Devil in the Kitchen"