Culinary School Mayhem.....Beware the recruiter

Over the last 15 years I have watched culinary schools triple in numbers, while the quality of exiting students has declined.  Much of this is due to the spot light 'Food TV' has cast on the profession; Painting an unrealistic picture of the industry as a whole.  While every industry has its 'Stars' few receive the opportunity for national syndication, this has caused many aspiring youth to be lured into high cost schools with dreams of grandeur.  

So before you go plop down 30 grand on a culinary education, ask yourself this; Do I want to work 60+ hours a week, weekends & holidays with no health care?  Am I happy making an industry average of $45,000 a year as a professional chef (this is a chef with 10+ of years experience)? 

If you are passionate about food and wish to pursue a culinary education......BEWARE the recruiter!!!!  Know this, the cost of your education should reflect the experience and technical expertise of the culinary educators employed by the college.   Traditionally schools like The Culinary Institute of America, Le Cordon Bleu & Johnson & Wales have been able to demand top dollar due to their high concentration of Master Chefs (C.M.C.) and other high profile chefs.  While these are not the only options for culinary education they are some of the few schools that can warrant their high cost of education.  No school worth its salt will actively recruit you, they will not have late night commercials with trendy music and suave sales men (excuse me "College Recruiters") with enticing catch phrases.  They will tell you they have "World Renowned Chefs" yet fail to name them or provide you with a resume or professional references; and willing financing aid specialists to help suck the government for all you are worth.  Leaving you with $15,00-$30,000+ in student loans and a realistic starting salary of around $24,000 a year.  While many will be able to command a slightly higher starting salary, the vast majority with be at the lower end of the spectrum.  

Focus on who you are going to learn from, how much does it cost and how much can I realistically make upon graduation.  While I would have loved to have gone to one of the top 3 schools, the price was just to high.  I was able to find a great school in Florida at a reasonable price.  The reality is that no one really cares where you went to school, only what you are capable of doing.  Spend the extra money on practice, equipment and moving expenses.  Travel upon your graduation from New York to San Francisco and perhaps over seas.  You will see more value from this experience than giving it to some recruiter in the form of a bonus.  My journey to becoming a chef has been the most rewarding experience of my life, I hope this is true for all of you......