Hello Everyone,
I am writing this today to 1) introduce my self/ situation and 2) get a few things off my chest.
I spent a better part of yesterday reading many of the strings on this site. I came away mostly impressed as there are many friendly and helpful people here. My overall impression of the professionals here is, however, negative. I seems that you want to deter people from entering your profession. I am not sure why, but I wish I understood it. Yes, I understand that there are a lot of people out there that want to be a chef simply because they LOVE Food TV. (While I do like the network, there is nothing that I watch religiously. I simply love food and cooking.) People like that are probably doomed from the beginning as they have an idealistic view of the world you live and work in. I am not (yet) a member of your community. I am a customer service professional that longs to do something for a living that I love, cook.
I read strings yesterday about the debate of school vs. experience and the attitudes of those graduating from school towards their co-workers without a culinary degree or certificate. Trust me when I say that I understand the frustration of those that have been busting thier a**es for years only to lose out a job to someone ONLY because they have a piece of paper that you do not have. However, I can't fault someone just because they went to school. Kudos to them. I wish I had done it.
I have been working for nearly 16 years in the customer service industry. I started at the bottom and have had entry level positions all the way up to management positions. I do have some college, however I do not have a degree. I am currently in a situation that I will be losing my job in less than 2 months. The contract the company I work for has is ending and they have not, as yet, identified a new position for me. I have been sending out resumes and interviewing since the beginning of the year, mostly to be told that it will be hard for me to compete because I do not have a degree. I have more experience than most of the applicants, probably combined, but since I do not have that paper, I am out of luck.
I am burned out, tired of the field I work in, and have been wanting to leave it for years, however I am doing it for the time being simply because I have to. The money OK and I have a family to support. Around here there really isn't much to choose from, unless I want to wash dishes or bus tables for $5/hour. My wife, the love of my life, my raison d'etre, is my support, my rock. She KNOWS that I want to go to cooking school, but unfortunately there are none here. I had actually looked at a school in Minneapolis/ St Paul before we moved here to be closer to her 2 girls. I had planned to attend, but then we moved (2 yrs ago). We made a deal that as soon as the youngest graduates HS (2 more years) I would attend the school of my choice.
My desire has not diminished, only thrived. I have researched and read and cooked and longed to move to a bigger city, which I am determinded to do. I have decided to attend an LCB school (probably Western Culinary Institute in Portland,,,we love the area and want to get out of the midwest). I toured their facility in MN and was impressed. I got to meet a couple of instructors, toured the facility (with my wife) while classes were in session and was welcomed with opens arms. I was in heaven, this is what I was meant to do. I liked the organization, and the program. It has since been changed to be longer and even more intensive. 18 mos, and somewhere around 108 credit hours,,,lots to learn in that time, but I am ready.
Yes, I understand that there is a long, hard road ahead of me, but that is fine with me. I am not afraid to learn, or pay my dues. I have done it before in a different industry. I know I can do it again. I am not operating under the delusion that I am going to be a star, or on television, making a 6 figure income or working 9-5. I am simply tired of working at something that I hate. I hate getting up in the morning KNOWING I will be watching the clock. I HATE getting up in the morning knowing that day after day will be more of the same, boring work. Now, I know you're thinking, well get ready for more of the same, because that is what being a chef is like. Actually, when you break it down, almost ALL jobs are like that. Yes, I understand that. One thing you may not realize, however, is that for the first time I will be doing something I love for a living. Bring it on. Bring on the crappy hours, the long nights, the abusive bosses, the pain, the cranky co-workers etc....I have done it before, I can do it again.
People graduate, take a job and the next thing you know, get used to the money. I didn't go to college right away. I worked for a couple years,,,THEN went to college, and hated it. I then went back to work and have been working full time ever since. You start making some money, have good benefits and the next thing you know, there you are doing a job that you hate and wondering where it will take you (probably nowhere).
The bottom line is everyone should have the opportunity to do something they love for a living. Sometimes it takes some of us longer to realize what that should be. Just because I want to go to school to learn a new craft does not mean that I expect anything more than anyone else. I simply want to have the best possible foundation for my new career, something I regret not doing the first time around.
I want to be a Chef, period.
I am writing this today to 1) introduce my self/ situation and 2) get a few things off my chest.
I spent a better part of yesterday reading many of the strings on this site. I came away mostly impressed as there are many friendly and helpful people here. My overall impression of the professionals here is, however, negative. I seems that you want to deter people from entering your profession. I am not sure why, but I wish I understood it. Yes, I understand that there are a lot of people out there that want to be a chef simply because they LOVE Food TV. (While I do like the network, there is nothing that I watch religiously. I simply love food and cooking.) People like that are probably doomed from the beginning as they have an idealistic view of the world you live and work in. I am not (yet) a member of your community. I am a customer service professional that longs to do something for a living that I love, cook.
I read strings yesterday about the debate of school vs. experience and the attitudes of those graduating from school towards their co-workers without a culinary degree or certificate. Trust me when I say that I understand the frustration of those that have been busting thier a**es for years only to lose out a job to someone ONLY because they have a piece of paper that you do not have. However, I can't fault someone just because they went to school. Kudos to them. I wish I had done it.
I have been working for nearly 16 years in the customer service industry. I started at the bottom and have had entry level positions all the way up to management positions. I do have some college, however I do not have a degree. I am currently in a situation that I will be losing my job in less than 2 months. The contract the company I work for has is ending and they have not, as yet, identified a new position for me. I have been sending out resumes and interviewing since the beginning of the year, mostly to be told that it will be hard for me to compete because I do not have a degree. I have more experience than most of the applicants, probably combined, but since I do not have that paper, I am out of luck.
I am burned out, tired of the field I work in, and have been wanting to leave it for years, however I am doing it for the time being simply because I have to. The money OK and I have a family to support. Around here there really isn't much to choose from, unless I want to wash dishes or bus tables for $5/hour. My wife, the love of my life, my raison d'etre, is my support, my rock. She KNOWS that I want to go to cooking school, but unfortunately there are none here. I had actually looked at a school in Minneapolis/ St Paul before we moved here to be closer to her 2 girls. I had planned to attend, but then we moved (2 yrs ago). We made a deal that as soon as the youngest graduates HS (2 more years) I would attend the school of my choice.
My desire has not diminished, only thrived. I have researched and read and cooked and longed to move to a bigger city, which I am determinded to do. I have decided to attend an LCB school (probably Western Culinary Institute in Portland,,,we love the area and want to get out of the midwest). I toured their facility in MN and was impressed. I got to meet a couple of instructors, toured the facility (with my wife) while classes were in session and was welcomed with opens arms. I was in heaven, this is what I was meant to do. I liked the organization, and the program. It has since been changed to be longer and even more intensive. 18 mos, and somewhere around 108 credit hours,,,lots to learn in that time, but I am ready.
Yes, I understand that there is a long, hard road ahead of me, but that is fine with me. I am not afraid to learn, or pay my dues. I have done it before in a different industry. I know I can do it again. I am not operating under the delusion that I am going to be a star, or on television, making a 6 figure income or working 9-5. I am simply tired of working at something that I hate. I hate getting up in the morning KNOWING I will be watching the clock. I HATE getting up in the morning knowing that day after day will be more of the same, boring work. Now, I know you're thinking, well get ready for more of the same, because that is what being a chef is like. Actually, when you break it down, almost ALL jobs are like that. Yes, I understand that. One thing you may not realize, however, is that for the first time I will be doing something I love for a living. Bring it on. Bring on the crappy hours, the long nights, the abusive bosses, the pain, the cranky co-workers etc....I have done it before, I can do it again.
People graduate, take a job and the next thing you know, get used to the money. I didn't go to college right away. I worked for a couple years,,,THEN went to college, and hated it. I then went back to work and have been working full time ever since. You start making some money, have good benefits and the next thing you know, there you are doing a job that you hate and wondering where it will take you (probably nowhere).
The bottom line is everyone should have the opportunity to do something they love for a living. Sometimes it takes some of us longer to realize what that should be. Just because I want to go to school to learn a new craft does not mean that I expect anything more than anyone else. I simply want to have the best possible foundation for my new career, something I regret not doing the first time around.
I want to be a Chef, period.