Culinary School after work experience

Discussion in 'Choosing A Culinary School' started by sujosh kahali, Mar 6, 2015.

  1. sujosh kahali

    sujosh kahali

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    Sous Chef
    Hi guys. I am a sous chef with an international hotel chain in India( about 3 years of experience) . I want to do the Grand Diplome Classic cycle program at Le Cordon Bleu Sydney. Would it be a waste of my time to do so or would it actually add value to me as a chef ? 

    Note  : My age at the time of applying would be 27 years. Would this be too old for culinary school ?

    I would really appreciate your valuable feedback on this. Thanks.
     
  2. mrglacier

    mrglacier

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    Professional Chef
    Always nice to have the piece of paper to back up your experience. If the hotel you work with does tuition reimbursement I'd say why not. 
     
  3. chefedb

    chefedb

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    Retired Chef
    The more you learn=the more you know=the more you know  = the more you are worth.
     
    Last edited: Mar 10, 2015