Hello! Some Questions For Anyone Willing...

Joined May 8, 2011
To answer.

So yeah, I'm new here. Hello!

I'm currently working on a degree from the University of Toronto as a part time student, and I also work at a catering company.

Recently I have had the pleasure of working closely with the staff from a high end restaurant located downtown at a wedding and at a large fundraising event. I was just garnishing and cleaning plates before they went out to the floor but it was the first time where I was actually part of the line and really liked the rush.

I'm slowly beginning to cave into my secret ambition to become a cook and am seriously thinking about putting my B.A. on hold to take the two year chef training course at George Brown and hopefully following it up with the Italian program.

I've met a couple people who have taken this approach and it has worked out fairly well for them, does anyone have anything to say about George Brown?

I'm 26... Did anyone else in here shift their career around at the same age? I'd love to hear any stories....

Also, I understand that starting out as a chef isn't going to be easy financially. To be honest, that doesn't really bother me that much but I would like to know what I am looking at.. If anyone could toss out some wage numbers taking in consideration of the training that I would have (if it even does mean anything). And realistically, how long it usually takes to get a raise in a kitchen if you work your ass off.

Any input is greatly appreciated.
Joined Feb 3, 2011
Hi Johnny,

You might get better response if you accurately filled out your profile.
Joined Apr 3, 2010
Get your degree first. You can always get a cooks job or kitchen job. You can always fall back on a degree,
Joined Jun 9, 2011
Suggestion....Get your Bachelor of Science degree first.  Strong Management is alway a shortage in food service-although it pays quite well.  There is more call for management than chef's.

Your Typical Casual dining-corporate concept does NOT use chef's in the Kitchen-They use Kitchen Manager's instead.

Flip side is...have real world commercial cooking experience-Comfort in the kitchen-Receipe's have already been developed at the Home Office test kitchen by Corporate chefs and their team-Those jobs are Hard to come by, but they too pay well.

You will have more opportunity for placement/advancement with the 4 year degree than the 2 year chef's degree.---it's about career options.
Joined May 29, 2011
Good advise. Finish your B.A., then worry about culinary programs. If you continue to work in restaurants as you are finishing your degree... you may find that the secondary programs are not even needed. For the sanity of yourself and your parents... work in the kitchen for 1 year before you even seriously consider dropping from your current program. You either love this business or you hate it. Working in it a few times in not enough for most people. Make 100 omelets every day for a year before you think it is what you want to do with the rest of your life. Your perspective might change... or it might not. It never did for me, though I did leave for a large part of my adult life and regretted it every day. I came back as an old man for this industry.

If you stay... you have to get very comfortable with being broke. Plan on not having anything of your value until your 30-35. Spend EVERY extra dime you have on education. Spend your money on eating at amazing places just to taste the foods, and actually taste and learn from them. Travel and work in places that fit your POV. Take advantage of your age and NEVER GET INTO DRUGS NO MATTER WHAT IS HAPPENING AROUND YOU!

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