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Started By
Message
re: Culinary Training
Posted on 12/13/11 at 11:52 pm to Tom288
Posted on 12/13/11 at 11:52 pm to Tom288
quote:
I don't know about other schools, but CIA requires at least 6 months of restaurant experience just to apply.
they require 6 months to enter the cia, not to apply. and you can do catering-type stuff and not actually work in a restaurant i believe. this was at least true recently
0
Posted on 12/14/11 at 8:07 am to TIGER2
He is one of the corporate chefs for Campbells Inc., thier bread and baked goods area.
Posted on 12/14/11 at 8:30 am to CITWTT
Her High School does not offer Pro Start ?
I know Woodlawn has this.
I know Woodlawn has this.
Posted on 12/14/11 at 8:34 am to Kajungee
I would look at what it would take to get her enrolled at Woodlawn or if it is even a possibility.
Posted on 12/14/11 at 6:50 pm to CITWTT
Treedawg,
A good friend of mine is a graduate of Delgado culinary, trained under Besh, and is now executive chef of a private club here is baton rouge....I mentioned this thread to him and he said he would love to talk with either you or your daughter about all this. He is a great guy and very passionate about what he does. If you want his info, shoot me an email at supadave3@gmail.com and I'll give you his phone/email.
Figure this is the least I can do for another Central wildcat....
A good friend of mine is a graduate of Delgado culinary, trained under Besh, and is now executive chef of a private club here is baton rouge....I mentioned this thread to him and he said he would love to talk with either you or your daughter about all this. He is a great guy and very passionate about what he does. If you want his info, shoot me an email at supadave3@gmail.com and I'll give you his phone/email.
Figure this is the least I can do for another Central wildcat....
Posted on 12/14/11 at 7:58 pm to TreeDawg
Personally i got a good bit out of culinary school. My wifes cousin is currently enrolled at Nichols she enjoys it. You need to let your daughter know that the life of a professional chef is not what you see on TV. The hours are long and the pay is not great everywhere. Also you will work nights, weekends and holidays. Not to many restaurants offer much towards retirement packages unless you work for a chain or hotel. With all of this said it is also a very rewarding job that if you really enjoy cooking very gratifying. As for COOKBOOK go with The Escoffier Cook Book and guide to the fine art of cookery. Escoffier was thought by many as the best chef ever and is the father to most fine french cuisine. As some of the other posters have said let her go and work in a restaurant for a while and see for her self if that is something that she still wants.
Posted on 12/15/11 at 1:20 am to mgross80
bump hoping Treedawg sees our reply
Posted on 12/15/11 at 1:34 pm to supadave3
quote:
bump hoping Treedawg sees our reply
I see that bump Dave.....
I am following all the comments in this thread as it assembles more and more useful information. Lots of great advice here y'all...........
Posted on 12/15/11 at 4:47 pm to TreeDawg
Posted on 12/15/11 at 5:34 pm to Nuts
quote:
I know quite a few chefs here in Atlanta who run their own places. They are some of the happiest, jovial people I know. Of course, they are running their own place and not working for someone else.
Well, I never worked in Atlanta but my experiences are the opposite of this post. The best day of my life professionally was the day I got out of Restaurants. The only way to make any money is to own and a lot of those guys lose their arse. In the kitchen and on the floor, there is a higher amount of stress as well as alcohol and drug abuse then any other profession I am familiar with.
My advice is to send her to nursing school and some classes at Viking academy. Screw the Restaurant business...
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