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As a red seal chef that did attend culinary school, there are certainly some great reasons to go. I was able to refine certain skills that I had left out earlier on in my career and pick up some new ways of doing certain tasks. That being said I’m a very firm believer that the best education for a young chef is to apprenticeship under an experienced chef and gain real world knowledge/exposure.
Even with all the knowledge you’ll gain at school it will never be close to being in a full service restaurant.
I started out cooking at lower class restaurants and worked my way up with experience, and it got me really far.
I feel in our profession, experience reigns king.
Awww, a young version of me, I started in this industry about 10 years ago and have done every position in a restaurant. School after I was a server, definitely made me jump across the board in terms of what to knows in a kitchen and am very grateful for it, however if you have the merit and you don't know everything, learn in the industry especially if you plan on making a career with it. Most big corporations want someone who doesn't know Jack so that they can sculpt them to be efficient in their own regards. With a culinary background and great front of house skills, I find myself questioning the motives of my bosses and co-workers because I do know it all and it's a bit frustrating especially if you're not in a position that can do anything about it. If you can handle it and have a but of cooking background go through the industry and learn. If you want to know everything and be great in the kitchen without surpervision go to school. Hope this helps.
If you have the possibility to pay for culinary school I recommend you to do so, it is very helpful to be trained by professionals.
If you’re willing to work 80 hours a week for the rest of your life in a normal, setting, not during the busy season and you can handle doing that in the kitchen, then yes. Being a chef demands crazy hours outside of holidays being short staffed, and this nonsense pandemic stuff. You have to truly be married to your job.
In my kitchen I would hire someone with experience over a degree any day
Two years apprenticed under the right chef can be the same as two years in culinary school without the extra debt. It really just depends on finding that right person willing to take you on and help you grow!