True or False

[MK_MK]

If a culinary arts student in a professional school studies hard, works diligently, gets top grades, and shows real dedication, he or she will be qualified to be a chef upon graduation?
why? can somebody tell me? thanks alots

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[SaraCooks]

I guess that depends on what you mean by "chef"

Is a new graduate qualified to work cooking professionally.
Of course.(with the exception of a few idiots who should never have been allowed in the program in the first place.)

Is a new graduate qualified to have the title of chef? As in running the show?
Don't you believe it! I know that some schools, usually with high price tags, tell their incoming students that upon graduation fame and fortune will be thrown at their feet. This is the worst kind of deception in my opinion. It takes time and hard work to get enough experience to run a restaurant/ catering company or whatever venue.
School is a good start.
Look at it this way.
Say you just got a business degree, are you qualified to run the whole company? Or would you hire a brand new lawyer to handle your divorce?
Not if you're smart.
You want somebody with experience.

[Homecheph]

It's what you learn after you know everything that counts!

[iBcookin]

I think any culinary school can teach you the basics - knife skills, product id, techniques, preparation methods - the basics of what you need to know to cook. The term "chef" has many more connotations as evidenced by previous discussions here. To walk into any restaurant, hotel, or other business with the expectation that you will be hired as a head "chef" would be arrogance and an overestimation of your abilities, irregardless of the grades you achieved in school or the school you attended. You may certainly be qualified for a position in that kitchen, but no school can prepare you for the myriad of decisions that somebody in a top position makes on a daily basis. And that only comes with time and experience.

I agree with Sara, it depends what your interpretation of the word "chef" is and the expectations you are placing on that position. If any school is telling you that you can expect to walk into that top position of any kitchen based on their degree, then I would seriously question that recruiter. Look through past discussions on this subject in these forums. You will get a more accurate view from people in the industry as to what they view the title "chef" to mean, as well how they feel about a degree from a culinary school.

And by the way, welcome to the forums.

Linda

[lebelage]

No.

Because knowledge is no substitute for wisdom.
It isn't what you know, it's what you understand.

[Fincher]

if the person had years of experience before going into school then sure. if not the answer is definatly no.

[mark1]

Perhaps as an answr to your question, is the newly qualified pilot who graduated top of the class ready to be the chief pilot on a large commercial airliner carrying 300-400 people. Is the top student doctor with a specialty in brain surgery, the person you want to carry out that very delicate operation? Just apply those scenarios to the top culinary student now graduated and called "chef"...

[cheflayne]

School is knowledge. A one legged stool is a pretty precarious one. Give it a second leg of hard earned experience and the stool is a better one. Give it a third leg of professional growth and that is a stool that I could comfortably perch upon. Even if the legs are not of equal length, it will still be a stable platform.

[miahoyhoy]

Bingo Finchy!

[chefthomas]

10% of what you will learn will be in school it gives you a great base to start by but by no means promises anything; 90% will be in the field. Just when you think you have gotten to know the fine art of cookery it will surprise you and it will be just like falling in love all over again. My advice find a good chef study hard, leave after a year and then find a great chef. And read everything you can get your hands on!

[cheftda]

I have been in the bus all my working life now,22+ years. After going to school half wat thru this ride, I went into my own thing, not beliveing I was god or the all noledgeable. But being tired of killing myself for small weekly checks. Over 10 years I maid alot of money and made alot of mistakes as I look back. Now I am back to working for somebody else again I get frustrated as I am setting up controls and stuff they should have, even some I should have had.. Time and experience is the real deal, NO school can prepare you for real world...

I trully can now say " If I knew then what I Know now...".

If I could do it all over again my carrer would be totally different, I would have traveled more and found and sought the training in the premier kitchens... Anyone trully interested in being THE CHEF should expect to slave for 3-7 years after even the best schooling....

[cheftoddf]

CULINARY SCHOOL DOES NOT EQUAL CHEF...as business school does not equal CEO of major company

[craig001]

It's been a while since since I have been to chef2chef. I tend to agree with the otheres. Going to Culinary school gives you a solid foundation to build upon (skills, knowledge and technique) and then you get out in the real world and pay your dues and learn more.

If your school is ACF accredited upon completion of your certificate you will be a C.C. (Certified Culinarian).

[johnarmysf]

hello i'm new to this forum...so here goes. I'm a retired US Army vet starting a new career... I would have to say that just like anything else one has to start at the bottom and work your way up. As far as I can see school just give you the basics...you will learn so much more in the field.

[guru]

I do not think going to any big or famed culinary school can make you jump start your career as a chef. I agree with guys here, it depends what do you mean by the word 'chef' here. A culinary school can teach/train you the basics like knife skills, cooking techniques and things. I am in the internship now, and beleive me the real kitchen is completely different. you think the school days are hectic but once you are in the real kitchen in the peak of the season, you think those days were the easy days. You never get that pressure in the school. So, I guess depending upon your school and your grades you might start as a commis, demi chef or chef de parties. Nothing can beat the real reperience and the hours spent in the grueling hot kitchen.