Should I Finish My Degree

[jlynch]

Im a sophomore at a regular university. I entered as an engineer, but have always enjoyed cooking. After working as a busboy over the summer I have decided I want to become a chef. I have since adjusted my schedule to major in economics and take 20 hrs/semester so i can graduate in three years, with the plan to get a associates degree at culinary school afterwords.

Considering the time and money spent to finish the economics degree, im trying to decide if it would be better to take next semester off and get a job in a kitchen and then start culinary school next fall. what are your thoughts?

[Steelybob]

culinary school is expensive too. more so by the unit. economics is the kind of thing that could actually give you more freedom to cook than you might get from credentials and degrees in the culinary arts. don't kid yourself, an economics grad is probably going to command 10x the salary of a culinary grad.

the thing is, what are you going to enjoy studying? what's going to motivate you to finish? to me it sounds like the culinary arts in your case. if studying economics is so boring/uninteresting to you that you have neither an economics nor culinary degree, then where are you?

when it comes to spending money and time on what you want to be... i highly recommend spending both on what you want to do, and not something else - even though you may have promised otherwise or thought differently years ago.

[JWJohnson]

Greetings,

im trying to decide if it would be better to take next semester off and get a job in a kitchen and then start culinary school next fall. what are your thoughts?

I have given this advice before to many who want to become a professional chef. My suggestion is to stay on the path you are on. However, you would do well to seek employment in a restaurant,as you suggested. Working in a kitchen has many pros and cons. I cannot tell you how many people I know that graduated culinary school and after their first year of working in a restaurant (or less), they have changed career paths.

May I ask:
What made you want to become a chef?
Do you have a true passion for food and creativity?
Are you willing to give your life to the business. Your life will be the business depending where you work.
Can you work well under pressure?
Can you multi-task efficiently?

In this business it is all about quality food and the customers satisfaction. It is what we do, we cook and we serve!

An old saying: cooking is either in your blood or it is not.

Just some thoughts.