- Joined Sep 17, 2004
i'm new to the forum and have a question. i'm currently 28 yrs old, hold a master's degree, and practice as a nurse anesthetist three days a week making six figures. but before i went into anesthesia, i wanted to pursue a culinary education but didn't want to work 100 hrs a week and make half as much. but i do LOVE cooking...that's why i intend on going back. i plan to either start in CSCA or the san diego program where i accept a certificate. is there any difference in the food industry whether i have a degree or a certificate??? the training i receive...etc..my priorities lie in being able to support a family. BUT...i would love to work in anesthesia like two days out of the week and as a chef three days. is that possible? I don't know if i feel inclined to dish out 45 grand vs. 20 grand in culinary education. please respond.