School or Work During Hard Times?

Continuing on the recession theme (because isn't everyone in "this economy?"), I thought to address the question: culinary school or kitchen job? If you're a young cook or career changer, it's difficult to decide whether to enhance your skills and knowledge in an academic environment, or learn by doing in a professional setting. There's no single right answer, but given the economic climate, culinary school might be the better option for now. Yes, it may seem contradictory to spend thousands of dollars on a degree when the popular trend is to hoard pennies. But before resigning yourself to kitchen slave entirely, consider the other side:

Wait Out the Storm
One of the fabulous things about the culinary industry is that there will always be jobs, because people will always eat. My last positing was about cooking jobs in the non-restaurant field, and it's definitely worth seeking those venues out. But if your dream is to work your way up the line in a restaurant, now is not the easiest time. Even the top restaurants are making cuts, and those with jobs are coveting them like they were the last quart container during prep. It's always doable, but certainly more difficult, to break in and work up.

A case can certainly be made here for the abundance and value of unpaid internships. Still, a thorough culinary education is often a better option as you'll be closely mentored and given every responsibility in the kitchen over a comparatively short period of time (versus the lowlier positions donated to the kitchen slave, especially one who is inexperienced. If you go this route, you better have a sharp peeler handy). After graduation, it will be in your favor to enter the job market with a degree, which leads us to the next topic…

Kitchen Cred

Some cooks entertain the idea that a culinary degree is useless (and even detrimental!) when getting a job in a restaurant kitchen. I agree in one specific case: if the person is a recent grad with no real world experience, and he swaggers into a kitchen and considers himself too good for an entry-level position because of his diploma. Restaurants are still hierarchical fiefdoms, and dues must be paid. But if you're not this brazen type, a degree can work strongly in your favor. In a tough job market, it'll distinguish you from other applicants (again, especially for those with little restaurant experience who are vying for a garde manger position). And when you're searching for a position, most schools have career service offices that will help give you a special entryway into a job that someone off the street wouldn't have. I can definitely say from experience that The French Culinary Institute is one of the best connected culinary schools in the city, with both notable alumni willing to help out fellow FCIers and a stellar career services program whose staff has the inside scoop on the city's ever-changing restaurant scene. Remember: when it comes to grad school, you're not just paying for an education, but connections.

Take the Opportunity
When I was at The FCI, there were a significant number of career changers who had grown weary of teaching or real estate and were looking to kick off a cooking career by going to school. "It's never too late" is a vomit-worthy cliche, but it crossed my mind anyway when I saw the 60-some year old student in the class below me show up in his whites every day. If you still have the means, now is a better time than any to shift focus, particularly for certain professions. Weary of that banking job? Come join us cooks…we'll always have somewhere to go, and people still like us 

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
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            • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
            • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
            • Provide hands-on training from instructors who are certified, master chefs.
            • Offer flexible schedules and online programs.
            • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
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            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
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            • A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
            • Ensures that service members, their spouses and veterans can maximize their military education benefits.
            • Gives students the option to customize monthly payments to fit their budgets and lifestyle.
            • Offers all-inclusive tuition: textbooks, learning materials, and academic support are covered in the cost.
            • Allows alumni to enroll in any future program at a reduced rate.
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