So I'm going to my community college for culinary education and it's the traditional french cuisine deal most culinary schools teach. Working my actual restaurant jobs almost none of it besides the mechanical skills are really coming in handy. My chef at one job doesn't really do exact measurements or conversions(i.e, most things are by eyes or to taste) and as much as I hate to admit it being yelled at constantly by everyone feels more useful in developing my skills than my professor being all nice and polite and s***. Half the things I'm learning I could probably pick up on f****** youtube or just by working more I need to finish the term just so I don't owe the pell grant back but g** d*** I already feel like dropping out. Not to mention half of my coworkers are all Le Cordon Bleu graduates just doing dishes and s*** in the back making minimum wage while some dudes who don't give a f*** about their jobs are rocking the line effortlessly. For f**** sake I know some dude who had a job at f****** Nobu and he just got it cause the chef liked him What the actual f*** is the point of all this s***?