Advice needed on a career in cooking

Joined Oct 15, 2015
I am currently 18 years old and I've been a commis chef in a popular restaurant in my area for 5 months, at the moment we have no head chef (just a sous chef). I really want to learn as much as possible because I would love to start working in restaurants in London or Manchester in a few years.

I have been looking at a school in Surrey, England called Tante Marie Culinary Academy which sounds like an amazing college but because the 9 month course costs around £20,000 my sous chef thinks I should look somewhere else as it is very expensive. My general manager is does not think I should go because he thinks that going to a culinary school won't benefit me as much as learning on the job.

I kinda agree with him but if I and another chef apply for a job and the other chef has a Cordon Bleu Diploma (that's what the culinary academy offers), surely they would get the job because they have been to a school?

I'm a little confused on what route I should be taking, I just want to be in a position to learn as much as possible and gain the best knowledge for an amazing career in food.
Joined May 5, 2010
Welcome to ChefTalk.

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We have talked about thi many times. There are pro's and con's to both sides. Only you can decide what is best for you. Good Luck
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