My neighbor graduated from a culinary school and making less than office cleaners who scrub the toilet. He was a bit insulted when i said he should switch to cleaning toilets then. Then he goes off with his crap about being highly skilled etc. The few times i seen him cook it wasnt anything impressive. He does understand if he makes it becoming a sous chef or executive chef of some place fancy(that's where the money is). Wonder any of you tried culinary industry? Some of the stuff i make from cook books is better than what this person makes working. Nothing impresses me about culinary grads from some snotty french culinary school.
Grads from culinary schools are they considered proffessionals?
- Thread starter LittleAsianGuy
- Start date
All I can say is I am glad I am not your neighbor....whilst I am not in the food industry I did work in it in my younger days....truth be told every guy that plays at my monthly poker game has asked my why I am not a chef due to the culinary concoctions I invent after they have enjoyed those meals......if you suggested to me that I should scrub toilets....well you would have a doggie bag for your teeth.
LAG...you seriously need to develop some tact....I myself come across for the most part as an asshole on the board but in dealing with real "life" situations I am not that bad.....though I do speak my mind and dont back down....you seriously insulted your neighbor....not something you should do.
SR
Having my Red Seal, I paid my dues. Right out of school, did not make a lot but better than untrained. A few years of apprenticing, I am now a journeyman chef and could be a head chef almost anywhere. If your neighbor will have to stick with it to achieve skill and recognition.
How many make it as sous chef or executive chef? I see them all the time at starbucks across the street. Usually they all complain about the shit money. I dont wanna seem like a asshole but i think most stay as cooks for years on end and never get the Red Seal.
Just like any trade LAG, the cream always rises to the top & those are the ones that make the big bucks.
I guess anyone who pursues any profession or opens a business with just $$$ in mind and doesn't exhibit the passion, love, and enjoyment for it will never go far. They will always think that there's always something much better out there. However, those ones who are passionate doesn't need to go to a culinary school in Switzerland or Paris to succeed, they can become a celebrity chef like Jeff Henderson who trained in the prison kitchen. :nod:
A lot of culinary grads are pretty snotty IMO. They think they know everything about the industry, once they start work in a real restaurant, that's the true test. I laugh at culinary grads who think they know a lot. I've been in the industry for quite a few years and worked with great chefs; and a lot of them [and I] think that people who ride their Red Seal on the high horse are big jokes.
It's true, a toilet scrubber will make more than a culinary graduate. Chefs in general are one of the most under paid professions in the world, and it's quite sad. Especially in Vancouver.
In the culinary profession, you get as far as you take it. If you don't pursue a greater position, it will never come to you and you will be stuck as a line cook when you're 40.
It's true, a toilet scrubber will make more than a culinary graduate. Chefs in general are one of the most under paid professions in the world, and it's quite sad. Especially in Vancouver.
In the culinary profession, you get as far as you take it. If you don't pursue a greater position, it will never come to you and you will be stuck as a line cook when you're 40.
They dont deserve much when they finish culinary school. I've dated a girl who taken a culinary program and they dont teach you very much. Basically, it gets your foot inside some hotel or decent restaurant. Some of the stuff they prepare down at VCC or any culinary program in bc ...is basically cafetaria food. I use to go eat at VCC with some coworkers to support the program. Also ate at the other culinary school by granville island and not that impressed by any of the cooking(again cafetaria style cooking). Im sure it's quite diff to learn from a great chef.
In my opinion, anyone that actually goes to a culinary institute these days is either an idiot or becoming a chef is their dream. There are simply too many culinary graduates and not enough jobs. The restaurants can get away with offering shit wages, because there will always be a line of chefs waiting to take that job.
That's the problem with unemployment in the U.S. as well. Too many people going to school for jobs that simply don't exist. Then they graduate and bitch about lack of opportunity. They need to do their research before they go to school to avoid these problems. I'm almost guilty of that myself. Got a degree in Marketing, because I knew there were a lot of jobs available. After graduating, I found that about 5% of those jobs paid well. The rest were shit jobs setting up store shelves. Rather than work those shit jobs, I went into porn... I'll never go back. lol
That's the problem with unemployment in the U.S. as well. Too many people going to school for jobs that simply don't exist. Then they graduate and bitch about lack of opportunity. They need to do their research before they go to school to avoid these problems. I'm almost guilty of that myself. Got a degree in Marketing, because I knew there were a lot of jobs available. After graduating, I found that about 5% of those jobs paid well. The rest were shit jobs setting up store shelves. Rather than work those shit jobs, I went into porn... I'll never go back. lol
If you want to make the top $$$ at any job you have to have a passion for it .. and love what you are doing .. When it come to top chefs .. they are always coming up with new ideas and food combination to please the plate.. that denotes a good chef from just kitten help.
Now for some reason cooks take on this argent attitude .. I have seen this many times in in pub style restaurants .. where they are just putting there twist on the basic food that all the other pubs are selling ,.. Some times a chif can make a burger really taste different .
I saw an interesting show with Chef Ramsey the other night .. going to save a restaurant where the french chef was so pertinacious .. His food was so far over the top and they offered so much for one meal that they had very few guests and who could enjoy every thing that was put be for them ..The restaurant was going under.. Ramsey had to bring the chef down a few runs .. to get him back in touch with what he was there for .. first thing was make his food simpler so the pallet could understand what it was tasting , and change the menu so people could read and understand it .. how many English specking people can read french ..
The other thing he had to realize was that this was a business that he had to make a profit at for the owner .. not some where where he could just practice the art of culinary delights . All the people that were working oin this kitchen had be serving the rich and famous . and were out of touch with the reality of the every day consumer of food ..
Now for some reason cooks take on this argent attitude .. I have seen this many times in in pub style restaurants .. where they are just putting there twist on the basic food that all the other pubs are selling ,.. Some times a chif can make a burger really taste different .
I saw an interesting show with Chef Ramsey the other night .. going to save a restaurant where the french chef was so pertinacious .. His food was so far over the top and they offered so much for one meal that they had very few guests and who could enjoy every thing that was put be for them ..The restaurant was going under.. Ramsey had to bring the chef down a few runs .. to get him back in touch with what he was there for .. first thing was make his food simpler so the pallet could understand what it was tasting , and change the menu so people could read and understand it .. how many English specking people can read french ..
The other thing he had to realize was that this was a business that he had to make a profit at for the owner .. not some where where he could just practice the art of culinary delights . All the people that were working oin this kitchen had be serving the rich and famous . and were out of touch with the reality of the every day consumer of food ..
????????
One could show a little respect especially on his/hers/it's first post. So if I may stoop down to your level for only a brief moment and suggest, "Why don't you finish elementary school so that you can follow the f***ing directions to make your first baloney sandwich? Please."
Now that felt good. LOL.
First Post ????????????????? Come on, you can't be that clueless...........................buddy has more posts than you under probably as many handles as you have posts.
I knew it too...you beat me....
but comeon lag...he makes less than a toilet cleaner, fresh out of school, yet is your neighbour????
is he living with parents???
Sorry, I guess I haven't been on the board long enough or on enough times to understand such nonsense. Thank you for the brief history lesson.
I am sorry to hear of your buddy's boring and pathetic life and I sincerely hope he makes the best of it.
As they say, onwards and upwards.
Peace.
What you mean you missed Silky Johnson, the 9/11 conspiracy, the lectures on the righteous Alex Jones and his sheeple, the litany of handles buddy employed to continue his drivel as the Mods kept deleting his posts nearly as fast as he was posting ? Lucky bastard.:nod:
well, hold on a minute there... not to put too fine a point on it, the term 'professional' that is, but there are legally defined 'associations of professional' whatevers... doctors, lawyers, engineers, architects, etc. these associations exist because the knowledge their members (professionals) possess is too technically complex to be regulated by politicos, beaurocrats, 'lay' folks like you or me, etc.
so the defining point of these professional associations is that they are self-regulating - by law, and it is very much against the law to hold yourself forward as being a member of one of these associations if you are indeed not a member
people tend to use the term 'professional' quite loosely, coversationally, but the term does have a narrow legal definition too... and i'm sorry but chefs and grads from technical schools do not fall into that narrow legal definition, regardless of how wonderful their creations may be or how much money they can bring in
just sayin'
