LOVE THIS! My path to culinary school was very similar to yours, and I tell people all the time that you get out of it what you put into it. I was burnt out a year and a half post grad and was trying to align my career goals with food in anyway possible. I went from applying to editorial assistant/copywriting positions to landing a job as an event planner/admin person at a big catering company in my city. The job was great and taught me so much (tangible and intangible skills) but it wasn't scratching the itch. I knew I didn't want a career in restaurants, so in order to save time (and fulfill a childhood dream) I decided that culinary school was the next logical step! Totally agree with the sentiment that it's all about what you want to do afterwards. Telling people I was essentially using school as a way to get my foot in the door/redirect my career quickly (and expensively) made me feel less than in some circles, but let's be real we all know people who buy time/redirect with grad school all the time!! I think some people just have a hard time wrapping their heads around the price tag when, yes, you could learn those knife cuts on youtube, but no one is there to correct you or help you through fabrication!!!! I didn't always feel like it was the best investment while I was in it, but once I graduated and proved to myself that I *could* do it, it's become the best decision I've ever made, changed my life! Okay wow didn't think I had this much to say, thank you for sharing, Maddy!
When I was a kid and had to pick schools (I'm Italian and in Italy you were supposed to choose a career-oriented high school) I really wanted to go to cooking school. My mother, who had broken her back as a chef in kitchens all her life, gently told me that I had time to just work in restaurants if I wanted to do that, and that I would have been smart to pursue art school as I had a lot of talent there. After a 12-year career in culinary photography, which I still hold on to, I still decided to go and work in restaurants, but I kind of wish I attended culinary school. Learning from restaurants is a necessary passage but it also requires either a very good mentor (which I luckily had) and/or a whole lot of restaurant hopping to learn a set of different skills. I learned all I could about seafood wrom working in a seafood restaurant in Italy, then came to France and found myself having to figure out how to debone ducks as I was the only cook running the kitchen at our small cafe. Sure, I had a great basis from my mom who taught me how to make all the kitchen basics, but the amount of learning you keep doing if you decide to pursue restaurants is potentially infinite. School could also better prepare you to shield yourself from crappy first experiences, as it gives you some tools already (if anything, the fact that you seriously invested in it).
I still think that someday I might do it - there's even the chance to do it for free in France.
Not exactly. But here you can take advantage of courses financed by the state. For example, you can accumulate CFP points with work, and those points sort of convert into value for professional courses (so let's say you have worked x years and therefore accumulated x CFP points, which can be used to finance a course worth 2k/5/10k euros etc). Some professional courses are just free depending on income or social situation. For example, I'm looking to move my business in France and not only I get a free counsellor at the Chambre des metiers, I also have the right to a free full course on how to manage and grow a business because I am a woman opening a 'new' small business, fully paid by the region.
Also, while you're doing these financed courses, the state knows it's harder for you to work, so you get a sort of mini salary to boot. Of course, to do all this, you must be a resident. Not a citizen! Just a full-time resident.
I love it, but even if it weren't like this, public universities in Italy and France offer some excellent education, sometimes better than private schools, for aroud 2k per year. Culinary school is almost always private though, so I'm not sure about that.
As a semi recent culinary grad (2023) I think you made some strong points! I think another thing culinary school helps show potential employers that you are committed to this career and take it seriously. I went to a 2 year program at my local technical college in WI. It cost $12k and taught me many skills both tangible and intangible. I’d say it was worth it for the experience, connections/friends made, and the skills. I love your content and reading these!😊
fellow culinary school alum 👋🏻 agree with you on these takes. above all, culinary school is a dream come true for any aspiring chef (whether in a restaurant, food media, test kitchen, etc.) - but, it’s hard to know if it would be worth going into debt over. co-sign that financial resources and ability to take the time are huge factors of consideration
Girlie, we are in the exact same boat. I completely agree with everything you said. I just completed my certificate from Kendall College in Chicago. I hope to be a private chef. But first I am going to complete the Baking and Pastry Certificate first. Let me know if you know of any chefs in Chicago, I would love to connect with them!
I never went to culinary school but I think it’s worth it if it’s gotten you to where you are now. Which is an influencer and amazing private chef and story teller. Keep killing it Maddy.
I totally agree with you about working in groups. It especially frustrated me that I didn’t get to cook all of the different dishes in the different regions, and had to take turns in groups to complete dishes in the baking module. Also, if anyone else reading this is considering ICE, definitely try to aim for the weekday options for a fuller experience.
Thank you so much for sharing these thoughts! As someone in the middle of this exact program right now (inspired to go in large part by seeing you work so hard at this dream) I appreciate all the insights! You really nailed it Maddy, excited to see what’s next for both of us!
LOVE THIS! My path to culinary school was very similar to yours, and I tell people all the time that you get out of it what you put into it. I was burnt out a year and a half post grad and was trying to align my career goals with food in anyway possible. I went from applying to editorial assistant/copywriting positions to landing a job as an event planner/admin person at a big catering company in my city. The job was great and taught me so much (tangible and intangible skills) but it wasn't scratching the itch. I knew I didn't want a career in restaurants, so in order to save time (and fulfill a childhood dream) I decided that culinary school was the next logical step! Totally agree with the sentiment that it's all about what you want to do afterwards. Telling people I was essentially using school as a way to get my foot in the door/redirect my career quickly (and expensively) made me feel less than in some circles, but let's be real we all know people who buy time/redirect with grad school all the time!! I think some people just have a hard time wrapping their heads around the price tag when, yes, you could learn those knife cuts on youtube, but no one is there to correct you or help you through fabrication!!!! I didn't always feel like it was the best investment while I was in it, but once I graduated and proved to myself that I *could* do it, it's become the best decision I've ever made, changed my life! Okay wow didn't think I had this much to say, thank you for sharing, Maddy!
Totally- love your point about how people use grad school as a way to redirect too… I’ve never thought of the comparison and I agree!
When I was a kid and had to pick schools (I'm Italian and in Italy you were supposed to choose a career-oriented high school) I really wanted to go to cooking school. My mother, who had broken her back as a chef in kitchens all her life, gently told me that I had time to just work in restaurants if I wanted to do that, and that I would have been smart to pursue art school as I had a lot of talent there. After a 12-year career in culinary photography, which I still hold on to, I still decided to go and work in restaurants, but I kind of wish I attended culinary school. Learning from restaurants is a necessary passage but it also requires either a very good mentor (which I luckily had) and/or a whole lot of restaurant hopping to learn a set of different skills. I learned all I could about seafood wrom working in a seafood restaurant in Italy, then came to France and found myself having to figure out how to debone ducks as I was the only cook running the kitchen at our small cafe. Sure, I had a great basis from my mom who taught me how to make all the kitchen basics, but the amount of learning you keep doing if you decide to pursue restaurants is potentially infinite. School could also better prepare you to shield yourself from crappy first experiences, as it gives you some tools already (if anything, the fact that you seriously invested in it).
I still think that someday I might do it - there's even the chance to do it for free in France.
Thanks for sharing about it!
How can you go to school for free in France? Is it because you are a resident?
Not exactly. But here you can take advantage of courses financed by the state. For example, you can accumulate CFP points with work, and those points sort of convert into value for professional courses (so let's say you have worked x years and therefore accumulated x CFP points, which can be used to finance a course worth 2k/5/10k euros etc). Some professional courses are just free depending on income or social situation. For example, I'm looking to move my business in France and not only I get a free counsellor at the Chambre des metiers, I also have the right to a free full course on how to manage and grow a business because I am a woman opening a 'new' small business, fully paid by the region.
Also, while you're doing these financed courses, the state knows it's harder for you to work, so you get a sort of mini salary to boot. Of course, to do all this, you must be a resident. Not a citizen! Just a full-time resident.
I love it, but even if it weren't like this, public universities in Italy and France offer some excellent education, sometimes better than private schools, for aroud 2k per year. Culinary school is almost always private though, so I'm not sure about that.
As a semi recent culinary grad (2023) I think you made some strong points! I think another thing culinary school helps show potential employers that you are committed to this career and take it seriously. I went to a 2 year program at my local technical college in WI. It cost $12k and taught me many skills both tangible and intangible. I’d say it was worth it for the experience, connections/friends made, and the skills. I love your content and reading these!😊
fellow culinary school alum 👋🏻 agree with you on these takes. above all, culinary school is a dream come true for any aspiring chef (whether in a restaurant, food media, test kitchen, etc.) - but, it’s hard to know if it would be worth going into debt over. co-sign that financial resources and ability to take the time are huge factors of consideration
Girlie, we are in the exact same boat. I completely agree with everything you said. I just completed my certificate from Kendall College in Chicago. I hope to be a private chef. But first I am going to complete the Baking and Pastry Certificate first. Let me know if you know of any chefs in Chicago, I would love to connect with them!
good luck my friend! that is so exciting
Absolutely!! Best years of my life. The education that you receive is priceless.
This was so informative, thank you!!
I never went to culinary school but I think it’s worth it if it’s gotten you to where you are now. Which is an influencer and amazing private chef and story teller. Keep killing it Maddy.
I totally agree with you about working in groups. It especially frustrated me that I didn’t get to cook all of the different dishes in the different regions, and had to take turns in groups to complete dishes in the baking module. Also, if anyone else reading this is considering ICE, definitely try to aim for the weekday options for a fuller experience.
So fun to read, Maddy!
In my dreams, i would still like to do this!!
Thank you so much for sharing these thoughts! As someone in the middle of this exact program right now (inspired to go in large part by seeing you work so hard at this dream) I appreciate all the insights! You really nailed it Maddy, excited to see what’s next for both of us!
loved reading
Great
Another good read! 😊
I was literally looking up classes last night! So timely, can’t wait to read!