- Joined Dec 25, 2006
This question is for the culinary grads or who are almost done with school....what is the hardest thing about culinary school?
Is it tacky to quote my own post? If so, forgive me. But it's necessary. Rereading the above I seem to be implying that my 'skill' post graduation from culinary school would be equal to the skill and clout of a practiced and professional chef. Not at all what I mean. I have no delusions that culinary school would make me a Chef with a capital 'C' anymore than standing inside a garage would make me a Ferrari. I just mean that my hard work and perseverance combined with the education I'd hopefully receive gives me the same chance to excel and be brilliant as anyone else.Salutations, all.
I'm finishing up my baccalaureate degree in Travel, Tourism and Hotel Management and plan to move on to culinary school directly after to round out my education. I can't answer to how tough it is in culinary school, but I know that my focus will be just to keep my head down, my eyes and ears open and plow through what I have to do to get what I want. A little tough love (even outright condescension) isn't going to sway me from my goals. Once I graduate they can watch my big, girly butt walk right out the door and into the world with an open mind and skillful hands. And then, my friends, I'm a peer...an equal. And there's nothing they can do about it (insert evil laugh here).