Cooking School Is Not For Everyone
“Does my daughter need to go to a “big” named culinary school?”
Because of the number of popular culinary arts schools I have posted on my web site, a lot email is sent my way from high school students and their parents wanting to know more about attending culinary school.
One of those emails was from Vicky, whose daughter is interested in going to culinary school for pastry/baking. Here’s what she wrote:
Hi RG! I have a 16-year-old daughter who’s interested in cooking school. We’ve started to look at this a bit and are curious if it’s necessary/best to go to one of the “big” schools–such as CIA or Le Cordon Bleu. She’s interested in pastry/baking and her goal would NOT be to work in a big name restaurant, but probably something smaller. Do smaller schools, tech schools allow people to get the necessary skills–and a job! — or is it a situation where you must go to a “name” school. Thanks for any thoughts you can share.
I immediately sent this email to Chef Leslie Bilderback, Certified Master Baker and author of Success as a Chef. Not only did she attend a “big name” culinary school, but also taught at the California School of Culinary Arts in Pasadena, CA and then was the Executive Chef at CSC when it partnered with Le Cordon Bleu.
As she mentions in her response, her book Success as a Chef was written with questions like this in mind. I really appreciate her honesty in her reply. Chef Leslie doesn’t candy coat a career in the food industry. Just the opposite, she comes right out and states culinary school is not right for everyone and “most students are not the right type” to go to one.
Read her response to Vicky to see why and whom the “right type” is who will do well in culinary school and be successful in the food industry.
“Dear Vicky, first, without seeming like I am pushing my book, I really wrote it exactly for this situation, so if you get a chance to look at it, I think you should. There is a lot of pertinent information for just this occasion.
I have a couple of points to make. First, here is the low down on culinary schools: They are expensive, and they do not necessarily prepare you for the real world. Big or small, the education is generally the same. Cooking skills don’t change much. And the name of the school will only get her in the door. It’s her skill that will get her the job.
Please understand, I went to a big culinary school, I taught at one, and I was the Executive Chef of one. They can be terrific for the right type of person. But most students are not the right type.
The right type knows exactly what their dream culinary career entails. They have researched the job market, including job availability, salaries, and competition. They know from experience what a food-service job entails, because they have already worked in food service, and they love it. (They love the sweaty heat, the tired aching feet, the foul language, alcoholism and drug abuse, low pay, no paid vacation or health insurance…unless they join a union.)
They are comfortable working for someone else; they know how to take direction, and criticism. Also, the right type of culinary student has no delusions of grandeur. They know, and are comfortable with, the fact that very few culinarians become rich and famous. (Most barely make it a year in the industry. Some hang in for 2 or 3 years before giving up.) The success rate of small restaurants and bakeries is pretty low, too.
The culinary schools are not packed with these kinds of students because they have little criteria for entrance. We use to joke that all a student needed to get into our school was a checkbook and a pulse. I know there are schools out there with integrity. I’m just not sure which ones they are. (In my book, I have lists of questions you should be asking these institutions).
My second point is that the best pastry chefs are good cooks first. It is better for a career to know it all, and then specialize. You are more marketable, more versatile, and more respected if you have a culinary degree, not just a pastry diploma. It’s like going to high school and only taking electives. You won’t get very far.
One last thing…
As a food service professional, and a parent, I strongly encourage kids to at least get an AA degree, if not a full on BA. If this means a couple years at the local JC, (perhaps while trying out a food service job) it’s totally worth it in the long run. Many, many things change in the future, and no one gets very far, even in food service, without a degree.
And FYI mom, culinary school aint cheap. And student loans are hard to pay back with a $9/hour bakery job. Be sure to look into that end (also covered in my book).
Sorry to be kind of a downer. It is a problem in our industry, thanks to food TV, that too many of the wrong type are flooding the market. They graduate school, get a job, decide it’s not for them, and then quit. The restaurant is then saddled with more recruitment and training costs, which in turn keeps overall salaries down. We will never raise this industry to the level it deserves unless this stops. So people out there…be sure it’s what you want!!
And if it is…Best of Luck! “
on September 13th, 2007 at 8:42 pm
Here is what Vicky responded to me after reading Chef Bilderback’s response:
“Thanks so much for the quick and thorough response! I appreciate it.
This is good, helpful information and it sounds like her book would be an excellent thing to look at. I truly appreciate the real world perspective (even if it’s depressing!).
on October 8th, 2007 at 12:05 pm
I am an at-home mom, and recently I’ve been pondering the direction of my future. One idea I had was to go to cooking school to learn how to be a better cook and perhaps work in a restaurant or gourmet food store. When I checked into tuition, however, I was totally discouraged. Then I realized that I currently attend a great cooking school - the School of Hard Knocks. It’s free. I cook what I want, when I want, and I can miss days of school with no consequence.
Two of the things I wanted to learn at an “official” cooking school was knife skills and meat carving, but I determined that I could buy lots of meat and chicken and knives to experiment with and still not spend the cost of tuition.
on November 13th, 2007 at 5:59 pm
Im 15 years old and im turning 16 soon. For the past year i have been experimenting with cake. I have made a lot for family and friends. Right now im making a porfolio of the cakes i made. But i need to get a job and i dont know what i should get a job in. Sould i get a job in cooking. I dont know what to do. I really want to be a pastry chef . Please help me and give some tips so i can acomplise my dream of becoming a pastry chef and one day oped my own bakery.
on November 29th, 2007 at 12:21 am
Hi,
I am older (40 plus) and have been baking all my life. I am in the process of pursuing a cupcake cakery business. I have many years in retail management, but have never worked in a bakery. What would your advise be to me in starting a cupcakery business with out any pastry chef experience outside of my home kitchen.
Thank you!
on January 24th, 2008 at 2:00 pm
Hi,
I am sixteen and a junior in high school. I have always wanted to be a pastry chef.I have been cooking for a very long time, but I don’t know where to start.Do I have to go to a school with a big name? What kind of scholarships can I get?
I would really appreciate some help.
on March 15th, 2008 at 9:49 am
I agree with M. Waller. I’m 62, retired, and have a yen to learn about “real” cooking. So occasionally I think about the nearby Cordon Bleu school. And yes, years ago I did work in both food and liquor, as cook and as a bartender. So I know all about the harsh, nasty realities of the business and the incredible sleaziness of some of the people you might end up working for. I saw plenty of it. I guess that’s the School of Hard Knocks, although I usually refer to it as “Interstate University” or the “Truckstop Culinary Institute.”
In short, I think about cooking school, and then come to my senses.
There are plenty of opportunites to work in the industry without going to school. I’d advise everyone to do that first, and no exceptions!
You can also learn a LOT on your own, if you just try.
After doing all this, then maybe school could be a reasonable option. Maybe…
Watch a show like “Top Chef” and pay attention to the skills and backgrounds of the contestants. Some have a lot of school, some have none. And it quickly becomes obvious that school is no guarantee that someone knows anything at all about food.
Before spending all that money going to school, use all the free resources around you, invest in a little good equipment and maybe a few books, and above all, do lots of cooking!
on March 18th, 2008 at 9:13 pm
Hi,
I am in college and have a semester left. I am slowly learning that what I am getting my degree (sociology/criminal justice) in is not what I would like my career to be. I have always wanted to own my own catering company (specifically desserts). Do you have any recommendations on books, websites, or any information that would help put me in the right direction?
on April 7th, 2008 at 12:55 am
I’m a 57-year-old “chef” who’s worked in food service jobs all my life. I got my “basic” kitchen training from my Italian grandmother. My advanced kitchen training came from 6 years in the U.S. Navy including 1 year of classroom training (6 months first, then the rest as special seminars during my hitch) and 5 years in the Pacific fleet.
Since then I’ve worked in “greasy spoons” and 4 star bistros… and I’ve enjoyed almost every minute of every day. For the last 3 years, I’ve been dividing my time between a very good Italian restaurant and an upscale steakhouse in the Napa Valley.
In my humble opinion, the best way to learn is not at the culinary schools, but on the job with a good chef. My experience with most graduates of these schools echoes what Ms. Bilderback wrote, they weren’t the “right type”.
I like working for others, as long as they stay out of MY kitchen, and I’m not interested in the headaches of owning my own bistro (been there, done that, what a pain, too busy running the place to do what I love, which is cooking).
Other than the 2 years I spent pouring money I didn’t really have into the black hole of “MY restaurant”, I’ve loved just about every minute of every day. As someone “known”, at least locally, I can always find another job if the boss is too big a jackass, which hasn’t really happened it quite a few years now.
Best bet to start out in the food business is to get a job at Denny’s, IHOP, or some other local, or chain joint where you can see if you’re cut out for the biz. They’re almost always looking for help. Kitchens are kitchens, whether chain or 4 stars, the only thing that’s different is the menu, (fried eggs are fried eggs, and steaks are steaks, no matter what you pay for them). Then check out the local community college, many have culinary programs (Napa Valley College has one that’s fair) which are far cheaper than most culinary schools.
on April 11th, 2008 at 8:26 pm
I am 17 years old and am nearing the end of my junior year in High School. I have recently become to wonder about the pastry sector of cooking and baking. The Master Chef’s advice really depressed me because I don’t have any interest in culinary arts other than baking and pastry. I want to pursue an associates or bachelors in the subject. I know it might just be an “elective” but I am only truly passionate about the Pastry and Baking.
How can I ensure a lasting career (with a degree at a culinary school) and specialize in baking and pastry?
on April 17th, 2008 at 6:30 pm
I am 17 and in my 10-11th year of highschool. I am a semester behind most of my classmates cuz I like to read. But I was wondering what paths I need yo take in order to reach my baking goal. I want to open my own little pastry shop just so I can see people try my desserts and smile about it. I like to help people and see them have a good time. I’ve been baking for about a couple months now at home. I live in Missouri and am trying to find some type of contest/s to help me along the way. Next year I will be taking culinary arts 1 and 2 because I already have the basics. I’ve read this entire site and I’m not going to change my future choice just because of what others say about their experience. Truthfully I am me and I might make different choices than what others would make. Like Shauna said on here; I am very passionate about pastry’s and baking. I love to bake and its fun. Especially when I get the inspiration for it.
on April 26th, 2008 at 3:56 pm
Hi again. Visiting this website and others had inspired me more. My parents are getting tired or of the desserts that I am making its funny. Anyways I just wanted to say Hi. Good day!
on June 12th, 2008 at 1:37 pm
Hi
Thanks for this geat website…After reading all of these articles and read about what people think….this has help me thinking of what I should do …going to a culinary school or not…All of these great insight is slowly giving me confidence of what is the right path for me
Thank you very much