Comments on: Is Culinary School Right For You http://www.reluctantgourmet.com/blog/culinary-school/is-culinary-school-right-for-you/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 08:26:06 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Jude Sutton http://www.reluctantgourmet.com/blog/culinary-school/is-culinary-school-right-for-you/comment-page-1/#comment-19027 Jude Sutton Tue, 24 Jul 2007 17:54:23 +0000 http://www.reluctantgourmet.com/blog/culinary-school/is-culinary-school-right-for-you/#comment-19027 Oooops I neglected to direct you to my website at http://www.theculinarycompanion.com. Come visit with me and have some fun. Oooops I neglected to direct you to my website at http://www.theculinarycompanion.com. Come visit with me and have some fun.

]]> By: Jude Sutton http://www.reluctantgourmet.com/blog/culinary-school/is-culinary-school-right-for-you/comment-page-1/#comment-19026 Jude Sutton Tue, 24 Jul 2007 17:49:13 +0000 http://www.reluctantgourmet.com/blog/culinary-school/is-culinary-school-right-for-you/#comment-19026 Hi, Just a note for this posting. I am a retired Executive Working Chef and agree with what is said here. One thing you might do if your planning a career in the Culinary Arts as a Chef is check your local Community College. Here in the Dallas area, we have a great little school called El Centro which has a 2 year course, and it carries you through the basics, and when completed you have an Associates Degree in Culinary Arts. If you are in the top 10 in your class they place you locally with employment. I was in the industry for 32 years, and your right it's hard, dirty work sometimes but if someone working for me applied themselves, I took them under my wings and did a fast track training, having them work each department in the kitchen for a 2 month period. When they finished that, they then had an idea of where they wanted to be within the kitchen. If I had a place for them I elevated them in position and pay. If not I put the word out with the local Chef's Association so they could move on and better themselves. The culinary arts is a continuing learning process, I can tell right now, you'll never know it all. Jude Sutton Executive Working Chef, Retired Hi,

Just a note for this posting. I am a retired Executive Working Chef and agree with what is said here.

One thing you might do if your planning a career in the Culinary Arts as a Chef is check your local Community College.

Here in the Dallas area, we have a great little school called El Centro which has a 2 year course, and it carries you through the basics, and when completed you have an Associates Degree in Culinary Arts. If you are in the top 10 in your class they place you locally with employment.

I was in the industry for 32 years, and your right it’s hard, dirty work sometimes but if someone working for me applied themselves, I took them under my wings and did a fast track training, having them work each department in the kitchen for a 2 month period. When they finished that, they then had an idea of where they wanted to be within the kitchen. If I had a place for them I elevated them in position and pay. If not I put the word out with the local Chef’s Association so they could move on and better themselves.

The culinary arts is a continuing learning process, I can tell right now, you’ll never know it all.

Jude Sutton
Executive Working Chef, Retired

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