"Hmm, to school or not to school @ $7000 that is the question. The question one must ask is where do you see yourself 10 years from now. Simply stated if your passion is in working the line, creating and receiving instant gratification then by all means work yourself up through the rank and make instead of spending money. However if you aim to run a large operation one day you must attend higher education simply because this is America and without that paper you'll cut yourself short of that promotion. Not to say that many Executive chefs have risen through the ranks but in todays market those are slim takings. My advise is to join AFC as soon as possible and receive certification via that organization in either of the two career choices. And since so many on line courses are offered both should invest in taking those. I hope you are now really confused!" That is my usual response to the question. Go cook and be happy doing so! That is what counts. Happy cooks make happy guests who are happily paying top dollars so we can get paid well!
A. W. Doos III, EdK, CTE Instuctor, Gastronomy Consultant3:46PM August 11, 2008
In 1957 at the age of 16 I started an apprenticeship as cook in Switzerland,signed a 2 1/2 year contract,my workweek was 6 days a week 10 hours a day,room an board included.The first 6 months my pay was 10 swiss francs a month(that would buy a carton of cigarettes),the second 6 months my salary doubled to 20 francs.one afternoon a week we went to trade school,I was lucky to have a decent Chef,I got kicked around some ,but nothing compared to some I went to trade school with.I was also lucky to have a sister who gave me some money to make life more bearable.At the end of the 2 1/2 years I had to pass final exams and was then issued a certificate of capacity and was then able to apply for a job as commis de cuisine (cooks helper)In 63 I came to america and worked in hotels restaurants and private clubs till my retirement at 65.The business has been good to me,at 39 I decided to semi-retire and only worked the winter season for 6 months,not that I made that much money ,I am a frugal person and promised myself during my apprenticeship that I would never be broke again!I made a couple of good real estate investements,had a small house on the water in the Florida Keys.I am sure had I stayed in Europe I could not have done what I was able to do in america,it truly still is the land of the unlimited apportunities,the only thing I would advise any young person who wants to go into the kitchen:be prepared to work hard and you will be rewarded!
Peter Hofstetterof FL3:31PM August 11, 2008
we are way behind. what can we do to catch up?
of 5:24AM August 11, 2008
I wonder that you have failed to mention a standard degree program.I know for a fact that understanding business is abolutely essential to running any kitchen.There is too much money involved to not have a clear business,marketing and accounting background.A four year liberal arts degree has served me well-and will be essential as I step away from the line in the future.
ex. chef mike kueppersof MN12:58AM August 09, 2008
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A. W. Doos III, EdK, CTE Instuctor, Gastronomy Consultant 3:46PM August 11, 2008
Peter Hofstetter of FL 3:31PM August 11, 2008
of 5:24AM August 11, 2008
ex. chef mike kueppers of MN 12:58AM August 09, 2008