Chefs are a sensitive lot. Yes, they are. They'll spend many days in
misery once they hear the slightest complaint about their cooking.
It's true! A good friend of mine came from a family of chefs. "It's
how I realized that there is bliss in silence," he said, "not to
mention the occasional importance of white lies."
Imagine then the many complications that may arise when you
try to intimate to these people the idea of enrolling in culinary
schools. They might consider such as a slap on the face, an insult
to the passion they nurture in their hearts. Many of them might even
consider it as an indirect way of saying "your cooking sucks and you
should attend some classes to improve the dishes you prepare."
A lot of people know how to cook. And a lot of
people can prepare great meals. But only through formal education in
the culinary arts can people arm themselves with the knowledge that
will elevate their craft to the next level. Only through formal
education can they expand their horizons and see the number of
potentials that can be achieved in this field.
Enrollment in culinary institutes is something that serious cooking
enthusiasts should consider. It's the most efficient way for them to
achieve their dreams of culinary fame. However, a lot of hopeful
professionals are still in a quandary regarding this matter. Some of
them are of the belief that everything they know about cooking can
be learned from their own kitchen, with a little improvisation and
Is there truth to this belief?
I have interviewed four professionals in the hotel and restaurant
industry about their thoughts on the subject, and amazingly, they
have provided four distinct reasons why enrollment in culinary
institutes should be considered.
Rafael Moreno, who has been a chef for 13 years, and a head chef for
5 years, in one of the most renowned specialty restaurants in
Beverly Hills, believes that formal culinary education provides
solid foundation for any hopeful cooks who wish to make it big in
this industry. "It's a highly competitive field," he said, "and any
certificate or diploma you could show would go a long, long way in
bagging some prized positions."
Peter Go, a longtime chef in a famous Chinese restaurant in downtown
LA, always considered his family's secret recipes as his meal ticket
to culinary prominence. "I was wrong on that account," he said, "I
found it very hard to win some jobs in the Chinese restaurants I
wanted to work in. I had to take some extra courses and gain many
years of experience before I was given a shot. And here I am today."
Andy Manning, a manager at a 4 star hotel in Atlantic City, believes
that enrollment in culinary institutes is a natural progression of
one's passion. "If you're not dedicated to the culinary arts," he
warned, "you won't be able to achieve anything outside your own
kitchen. And if you are really passionate about this industry, you'd
naturally want to learn more about it."
Linda Weaving, a food columnist in one of the lifestyle websites
catering to young urban professionals in progressive Asian cities,
believes that enrollment in culinary institutes is not even a
question... it's all about love. "Will you even consider it if
you're not in love with this art?" she asked.
And what is common about these positions taken by industry veterans?
We could immediately see that enrollment in culinary institutes is
not a matter of choice, but one born out of necessity. The knowledge
you will attain will be your badge for entry in the food industry,
as well as your weapon to excel in this field.