/ck/ - Food & Cooking

[Anonymous No.12439304]

>"Yeah, I want to be a chef! Going to culinary school right now"

[Anonymous No.12439315]

I'm in my third month of Cordon Bleu and I can't wait to be a billion times more successful than you are.

[Anonymous No.12439850]

poor guy

[Anonymous No.12439869]

>>12439315
have fun working at applebees anon

[Anonymous No.12439957]

>>12439304
I did two years of culinary. I didn't go into it with the OP mindset, but I knew what I wanted in life, and that was to cook.
Could I have done it without Culinary Arts training? Sure.
People generally think that going to culinary is just learning to cook, but it's about more than just cooking... learning to run front and back of house, food cost, general kitchen management. I got just as much, if not more, out of the non-cooking elements of Culinary Arts than I did the cooking.
I've been hired just as much for my kitchen management knowledge and experience as I have for my actual cooking cooking and line technique.
Culinary just fast tracked it a bit.

[Anonymous No.12440932]

>>12439315
>this whole post

[Anonymous No.12441010]

>>12439315
really hope this is bait

[Anonymous No.12441037]

>>12439957
>but it's about more than just cooking... learning to run front and back of house, food cost, general kitchen management
couldnt you also just do this by working in a restaurant? not to mention that you would get paid instead of paying the school.
i get that centralised education is great for some things, but at the end of the day with small business management lots of it comes down to common sense and can be picked up through experience at a job much more efficiently. the idea of paying someone to tell me "let your employees grow their skills and give them the freedom to contribute to the business's success" and "when ordering ingredients request quantities that will give you the lowest unit cost while ensuring adequate freshness when its served" boggles my mind
>Culinary just fast tracked it a bit.
ok, ill take your word for it. in my experience it is common for dishies to move up to line within a few months, but obviously learning the inns and outs of management would take more time then that. still not worth it for the cost in my view

[Anonymous No.12441222]

>>12441037
I'm sure it depends on the school and whatnot, but sometimes the connections are worth the admissions - saying you went to _ for culinary arts and management might get you a gig at an upscale hotel, or a restaurant with a year long wait list where the pay will probably be higher, and the surprises won't be as frequent... larger stepping stones.

[Anonymous No.12442237]

Why would anyone want to work in a kitchen

[Anonymous No.12442589]

>>12442237
Free food.

[Anonymous No.12442865]

>>12442589
Your time is free? Anon how little value do you have

[Anonymous No.12442892]

>>12441037
>"when ordering ingredients request quantities that will give you the lowest unit cost while ensuring adequate freshness when its served"
> it comes down to common sense and can be picked up through experience

Virtually every small business fails and increasingly those are food-based businesses

Most back of the house people just know that they come in and prep from 9am - 3pm.
They know that they are to take the dough out at 1:35pm and put it on this table
They know that at the end of their shift they have to empty these trashcans and wash this section of floor

99.9% of them have zero idea why

Most people do years in a kitchen and don't have the slightest clue about sanitation, much less how to plan a menu that uses delicious ingredients without throwing half of it away and charging $42/plate for burgers or lose money.

[Anonymous No.12442910]

>>12442237
Access to drugs and literally no other skill.

[Anonymous No.12442937]

>Cooking is the only thing you can do after culinary school
And even if you want to, education is what separates line cooks from chefs

>>12442237
Masochism, easy acces to drugs

[Anonymous No.12442940]

>>12442589
Family meals aren't even that common anymore, unless you work fine dining or for foreigners.

[Anonymous No.12442942]

>>12441037
Are you going to use someone else's money and business to learn?

[Anonymous No.12442946]

>>12442942
you might not know this but usually when you get any job the business expects to spend time and money training you to be able to do the job to some standard

[Anonymous No.12442951]

>>12442910
that was 1986
not no more

[Anonymous No.12442996]

>>12441037
>in my experience it is common for dishies to move up to line within a few months
Well, sure, if they have the gumption to want to do so.
I've made a career of working in kitchens, while many of the cooks I've worked with are simply there because they can cook, and it's a job to pay the bills.
Like I said, taking Culinary Arts certainly wasn't needed, but at the least, it looks good on paper, and looks good to potential employers.
And yes, much of what I learned is indeed common sense, but you wouldn't believe the amount of people I work with who do what they do, but not why it's done that way. Very few employers will teach you the science behind why some things are done the way they're done. Employers want to hire someone that doesn't need training, other than the way things are specifically done in that specific kitchen. Why hire and train when you can just hire?

[Anonymous No.12442997]

>>12442946
In big companies; yes, but in smaller places (like restaurants) they just trow you into the lowest position or have someone else to half-assededly teach you. And in the case of restaurants it will take you a ver long time to go from dishbitch to something that lets you learn administration. Unless you get very close to the chef, which is something people will hate you for because "BOOTLICKER D:DDD:<"

[Anonymous No.12443004]

>do dishes t a cheesecake factory for a couple months
>get put on line and/or prep
>learn the trade while getting paid in the process

[Anonymous No.12443028]

>>12442997
Big companies aren't training anymore, either. They'll do some half-assed computer program that looks like it's from 1989, then yank you away from it halfway through, and throw you to the wolves, the wolves being the management themselves.

[Anonymous No.12443054]

>>12443028
Heh
Can't wait for society to collapse

[Anonymous No.12443079]

>>12443054
No, it's cool. Employees get to invest their own time and money into "upskilling" now.

[Anonymous No.12443097]

>>12439304
Gunz is that you?

[Anonymous No.12443161]

I took one semester of culinary for the connections, landed a fantastic job in the industry, and then went back to my original studies. 9/10 would recommend

[Anonymous No.12443186]

>>12441037
>small business management lots of it comes down to common sense and can be picked up through experience at a job

And people wonder why over 100% of new restaurants fail. smhfam

[Anonymous No.12443387]

>>12442937
This is why everyone gets their dual degree in BSc Chemistry & BA Culinary Arts, right? I mean, they do, don't they?

[Anonymous No.12443479]

>>12439869
>admitting that Applebee's is above your station
Wew

[Anonymous No.12443520]

>>12439304
I knew a guy like like this. Total faggot.
>went to college and became a bisexual
>"I'm training to be a master chef, I'm going to move to Japan and be a sushi chef"
>quit the class after like 3 months
>played Overwatch in korean (despite not knowing a word of korean) because he said it was more "authentic"
>talked about how he was a "hacker"
>made his own vape flavors
if there was an embodiment of Reddit, he was it
he ended up having a schizophrenic episode and going to jail

[Anonymous No.12445495]

>>12443387
Those who have a plan better than "Dude, I want to be a chef" do

[Anonymous No.12445502]

>>12439315
>he fell for the (((culinary school))) Jew
Good luck in your life anon see you back here when you leave the industry

[Anonymous No.12445969]

>>12439315
See you in the dish pit bitch boy