Rate of pay

I’ve always been puzzled by the rate of pay a trained cook or chef is offered in this business. Chef once presented the scenario to the class: A person wanting to become a massage therapist has to go through school and obtain a license before he/she can begin practice. A cook, on the other hand, doesn’t even have to go to school to work in a kitchen, requires no special training to begin, and has the potential to kill someone if the food isn’t prepared correctly.

I’m not sure how this came to be or how the cycle started, but I’m hoping it will break soon. I’m about ready for my restaurant experience to begin, and think I might be worth a little more than $8 an hour.

I’ve worked in catering before, and spent a night working the line at an upsacale restaurant in Orlando once, but that’s about as far as my experience goes when it comes to restaurants. I’m ready for it, and ready to start at the bottom. But, even at the bottom, I know more and have more experience than the average Joe applying for the same position.

Does that even matter, or is it equal playing fields when you walk through that kitchen door?

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            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Intensive Sommelier Training
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Flexible Scheduling
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            Culinary Arts Specialist
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            • Accredited
            • Flexible Scheduling
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            • Transferable Credits