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
on July 16th, 2008 at 8:38 pm
This is a awesome website…very helpful keep up the good work.
on August 6th, 2008 at 8:18 pm
Hey
I just finish high school
I am very passionate about pastry’s and baking.Also about cooking.
After reading all this articles and
reading about how it is. my dream is to become a pastry chef.I don’t have no experience in baking…I have cookbooks and i do alot of recipes…i like to follow step by step. every day i like to watch Martha stewart. thank you for the website.
on August 28th, 2008 at 7:38 am
I definitely agree with this article. First of all, most people think they can do it all in a restaurant. They want to make great food, and see the people enjoy it. As someone with 5 years experience in this industry, let me tell you. The people making the food really only hear the bad news. They don’t take the food to the table, and they don’t interact with the guests. They deal with stressed out and nasty FOH employees.
Second, people think they can get everything they need by going to school. I have a BA in political science, and work in an environment with managers with a variety of education. The best ones are not the ones who went to hospitality management schools. They’re the ones who started out as bussers, hostesses, and stewards and worked their way up through the ranks.
Finally, I work in a place where there are world class chefs. Honestly, nobody looks at where they went to culinary school. People look at where they were cooks, master cooks, and sous chefs before they were Exec. Chefs. People look at the chefs under whom they have worked, and the cuisine of those restuarants. Also, every single one of them could step outside their restaurant, and perform well with another cuisine. Yes, they each have their specialties, but a Pastry Chef should have a good understanding of cuisine, and an Executive Chef should know the basics of pastry.
The difference between cooks who go to culinary school and cooks that don’t is this:
culinary school cooks have the skills to succeed, but generally are overconfident, and kind of whimpy. They don’t last long because they can’t understand why they have to do things a Chef’s way, or a server’s way, or a guest’s way, or the manager’s way, when they’re already doing things “right.”
Non-clasically trained cooks require more on the job training. They lack the basic skills (at least at first). But, they’re also humble. They’re willing to get yelled at, say “Oui Chef,” learn from it, and move on. They tend to outlast clasically trained people.
Remember that this industry is all about personality. You can have the best skills in the world, but when you can’t say “I”m sorry,” smile, and move on (even if you think you’re right), your career will be short.
on September 24th, 2008 at 2:28 pm
Hey there.
I’m a junior in high school, and I have been wondering if Cooking school is really right for me.
This site with all the respones has helped a lot with the thinking. I do a little cooking here and there. But mostly I’ve been watching how others have done theree cooking, in restuarants or even at home.
I really liked seeing the responses on what people thought towards this.
on September 25th, 2008 at 12:51 pm
Hi Seth,
I’m glad the information you are finding here on the Reluctant Gourmet Cooking Blog is working for you. There are many more articles and resources on my site about culinary arts school along with culinary schools listed by state.
http://www.reluctantgourmet.com/culinary_school.htm
I hope if you decide to go to culinary school you will come back and tell us all about it.
on September 27th, 2008 at 2:31 am
I say its True Culinary School isn’t for everyone, People have Different Talents and Skills some are Multi-Talented but that a Rare Find, You gotta Find it in yourself If I can Cook I can Apply to Culinary School at a Local Community College or somewhere with a Good Track Record, or you can listen someone Not Just as an executive Chef or Maybe someone like your Mother who has Cooked for a Living as a Homemaker/Housewife she maybe your Best Mentor, Point is If you Work Hard at Cooking, If you have an Open-Mind and Love Cooking then You don’t Need Cooking School, You Can Impress someone in the Culinary Field No Specific Field by Cooking Something You know How to Cook and Try to see If you can work for them by that front, remember some Business People can Hire someone Even without any Experence but your own Cooking Talents You can Teach Yourself.
Don’t waste Time and Money on Culinary School If you Can’t Cook, My Advice find what is your Talent not theirs.
on October 12th, 2008 at 7:45 am
Read your website & having mix feeling. I am a Biz Development Manager in my eray 40s. I am considering career change for 2 reasons. Istly, am passionate about desserts & hope to run my own biz . 2ndly, I wish to hone the skill so that besides the biz aspect, I would like to provide livelihood to the less priviledges in the 3rd world. I have been in the mission field for 1yr on contract in 2005 . My reason to do so was part of making a living for myself & to have meaning in my life. Hope to hear from you. Thanks
on October 29th, 2008 at 7:07 am
I went to college and received a BA in Education, however since I graduted 5 years ago I didn’t go into teaching and instead started a baking business out of my home. I don’t think you have to go to culinary school! There are lots of small classes that you can take to learn a particular skill if you want, but this is a field that the sky is the limit. Embrace your talent and don’t worry about going “by the books”.
(http://www.sweettemptations.info)
on November 26th, 2008 at 4:19 pm
I am 48 yrs old and have been contemplating changing careers, i currently work as an emergency room nurse but have been cookin for my brother and sister since I was 12 and my mother was in school for nursing as well. I have always found myself singing in the kitchen and love to both cook as well as bake, lately myself and a good friend of mine started party planning which included cooking for small groups of people which i am thinking of doing. It has gone well with a few snaggs and a few minor losses. But we are not currently proffessional. My decision for going to cooking school is mostly to learn some simple basics and to really learn how to pair herbs and spices together to get more out of my foods. I do not have a desire to work in a resturant but I understand that a knowledge of management, and how to run a successful business is needed to learn how to make a financially sound decsion so that my retirement money doesn’t go to waste. I have looked at several culinary schools and currently am not able to attend due to the detication that is required as well as the money that is required to attend. I wish I could form my schedule to fit it in because even after reading the letter above I believe now more than ever that I am truly suppose to be doing this. They say the first time you find a career is for money the second one is for love and this my friends is true.
on December 1st, 2008 at 3:34 pm
Hello,
I do know what I want. I am 46 and have waited all my life to finally be able to go to school and make something of myself. What kind of a degree do I need to be graduating as a Chef? Will an Associates do that or a Bachlors of Arts? I am selling everything I own my home and all… I want to know what school will offer me this… to become a Chef. I am a good cook but I want to be a great Cook a Chef. Please be honest with me… and tell me the depths of your heart. I want the real deal. I am not 16 or 20. I want the most for my money. Do I go to a school for the name and i.e. Le Cordon Bleu or the likes and go from there? If you had to do it all over again… what would you do? Please I am in need of the TRUTH and no advertizing I have read lots of books… Please just the truth on what you would do if given the second chance to do it again. Sincerely,
Cynthia Guevara
on December 22nd, 2008 at 1:38 pm
I have a wonderful wife that loves to cook. She doesnt want a degree she only wants to broaden her skills. I wanted to do something nice for her for christmas and don’t know where to start. Are there any short one on one or small group classes that will help sharpen her cooking skills? I would need something in the local Northern Va or DC area.
on January 4th, 2009 at 12:59 pm
Hey I am 19 years old and am attending Georgia Southern University and I am looking to pursue a career in Charcuterie. I am having a difficult time in finding many schools at all offering courses realated to this. I would love to know if there is anything in my home state of Georgia or the Southest I can attend to help me pursue my goal?
on May 8th, 2009 at 3:49 pm
So i’m a junior too in high school and I really want to go to Western Culinary Institute and they have the Le Cordon Bleu program. But know I don’t know if I really want to go to a big school now just for pastry. But I hope to have my own bakery some day in the future…I need some help!