Our country is in the infancy stages of taking a hard look at what works and what doesn’t regarding education. While opinions differ and change will surely be slow-moving, many people are buying into the value of on-the-job training as opposed to traditional schooling. One area where this debate is particularly strong is within trades.
The road to a successful career in any business, including culinary arts, is highly individualized. What works for one person may not work for another. Young people considering a career in the restaurant business should think about all options and choose the path that works to his/her strengths.
Culinary School
Pros:
- Diversity of subject matter and cuisines
- Opens doors for higher-level positions
- More structured learning environment
- Instruction from many different chefs
- Teach about business
Cons:
- High costs can lead to crippling debt
- Unrealistic experiences (lack pressure of real kitchen)
- Create unrealistic expectations
Apprenticeship
Pros:
- Real world experience
- Personal networking
- Learn from seasoned chef
- Greater appreciation of work
- No cost
Cons:
- Low or no pay
- Learn the ways of only one chef
- Lack of restaurant business knowledge
Every college and apprenticeship program will be unique. Many professionals recommend some combination of formal education and work experience. Before you throw on that chef coat,consider working in a restaurant to find out if you have what it takes to work your way up through the traditional hierarchy of kitchens. Weigh all of your options and look for the experience that best plays up your strengths.