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/ck/ - Food & Cooking

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6598736 No.6598736 [Reply] [Original]

So I'm really interested in culinary arts but don't have much experience with it. Should I pursue as a career in CA school? What do?

>> No.6598743 [DELETED] 
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6598743

>> No.6598745

>>6598743
>Op here
Fuck you to hell you maggot infested fagot. Go back to /b/ where you came from. I'm tying to get life advice here you fucking count.

>> No.6598749

>>6598736
Unless your rich and want to do it for fun then no.

Working as a chef is a grind on your feet for 12 hours a day, if you take a CA degree you will spend 8 years repaying the loan you took getting paid 48k a year.

Drug use is rampant fucking waiters even moreso.

If you dont love cooking you will hate working as a chef

>> No.6598757
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6598757

>>6598745

>> No.6598758
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6598758

Get a kitchen job first to see if you've got the grit before you go $50,000 into debt investing in a living hell

>tfw everyone on the line has a collective culinary degree from having worked so many kitchens
> man hate my job but just love watching the cash stack
>tfw culinary inturns are too busy telling the sous how to correctly pronounce things and flexing culinary nuts to actually do their jobs properly
>going down left and right, flaking out, moving back home to their parents
>$50,000 in debt
>meanwhile we all enjoy sleep deprivation, anxiety, substance abuse and delicious financial security

your choice, man. maybe get a business degree instead.

>> No.6598762

>>6598745
Fucking feminist, go back to Tumblr.

>> No.6598780

>>6598758
Hey, I've been working at a tavern for the past 4 years making 14 and hour. Any idea how to break into a fancier place? I don't have a cooking degree, just many headaches from other cooks quitting in the middle of the shift.

>> No.6598834

>>6598780
Where do you live?

I live in a tourist city where probably 75% of the employed populous works in the service industry and the companies are a lot more forgiving of the credentials of the applicant before hiring. They just want to see how you preform on the line. 4 years looks great to anyone, but as far as "breaking in" goes, I guess just apply at a shitload of places and really emphasise your desire to learn. I couldn't really tell you. I got my job through an at risk youth program when I was 17 and haven't left it since becase I am scared of not being able to find another one because I am an autistic fuckwad with a bad record.

>> No.6598844
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6598844

I really should have picked a different picture

>> No.6598852

>>6598834
Austin, I guess I'll just apply a bunch. Would hotels and such look at me? That seems to be where the cooks make the most right?

>> No.6598856

>>6598736
FUCK OFF FEMINIST

>> No.6598865

>>6598856
Dude I'm not a fucking feminist why are you so persistent to ruin this thread you autistic piece of shit

>> No.6598908

Just because this is a cooking board doesn't mean that feminists are welcome.

>> No.6598922

>>6598852
Go for big hotel chains if you want to get paid, and your having held a prior job for four years and probably handled pretty high volume would definitely appeal to them. I work for one of the best known fine dining companies in New Orleans and only make $10/h working any station. The hours are brutal and the benefits would be great if we could afford them on our wage. Pretty sure the Hyatt or the Mariot pays a flat $15+ wherever you are. Go for hotels if you want the money, and then go from hotels to fine dining if you want the experience. Working at a hotel will hold up a lot better on an application than working at a tavern, and you won't even need 4 years to back that up. From what I heard, it's pretty easy to move up quickly in hotel kitchens because it is mostly set menu parties or buffets and catering events, and less slinging pans and bickering with the waitstaff over the petty demands of the patronage

>> No.6598929

>muh wage gap

>> No.6598936

>>6598780
Apply to a fancier place. Really. You'd be surprised the amount of chefs breaking into starred restaurants that don't even have knife skills.

>> No.6598942

>>6598922
Hotel cooks please set me straight if I am dead fucking wrong, too. I know you get your fair share of bullshit. Someone else weigh in because I have no idea what I am talking anout.

>> No.6598947

>>6598936
>>6598922
thanks for the info, I think I'll try to move on up. Know anyone who works in a really fancy restaurant? I kind of would like to hear what it's like.

>> No.6598949

>>6598947
Read Kitchen Confidential. Pretty great summation of a fancy kitchen life.

>> No.6598958

>>6598949
Read by Anthony B https://www.youtube.com/watch?v=4Mgv_vfbfvc

>> No.6598977
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6598977

>Waaaaaaah! Professional cooking is a boy's club! Waaaaaaaaah! Jurassic World is sexist!

>> No.6598987

>>6598844
Given that your thread has 21 replies and only 7 unique posters, I'd say it's safe to assume you've got at least one dumb anon who's doing the off topic shitposting.

>> No.6598988

>>6598987
How can u tell that

>> No.6598993

>>6598988
Bottom of the thread has a counter tallying the total number of posts/images in the thread/unique posters/and what page the thread is on.

>> No.6598997

>>6598993
Oh ok your on a computer. Gotcha

>> No.6599004
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6599004

>>6598997
You don't see these numbers at the bottom of the page?

>Replies: 24 / Images: 4 / Posters: 8 / Page 1

>> No.6599006

>>6599004
I don't even own a computer

>> No.6599008

>>6599006
What are you using to browse 4chan?

>> No.6599010

>>6599008
An app called clover

>> No.6599012

>>6599010
plz die

>> No.6599018

>>6599012
I'm trying to save up enough money to buy a computer but with my bills I can barely put anything away at the end of the month.

>> No.6599056

>>6599018
Lol. Poor-ass fucking feminists

>> No.6599078

>>6598758
this is good advice. before you go all in test the waters first. if you decide you can manage the stress and bullshit pay, then you can go to the next stage