by Salvador Deville

Created on: January 19, 2009   Last Updated: February 02, 2009

Enrolling in Culinary School, or any school for that matter, can be a life changing decision. We often dream of being a professional "fill in the blank" and work towards that in our career to emulate our idol. For many aspiring Culinarians, they have grown up cooking and observing many of today's great chef's. For me, well, I didn't exactly grow up cooking, but I could make a few basics in the kitchen; and I thought that if these people on TV could do it (because it looks so easy) than I certainly could.

I enrolled in culinary school and eventually graduated with honors, but the Food Network was not busting down my door trying to give me a show. Actually, there was not even one restaurant trying to obtain my services. I went in to culinary school with no idea of where it would actually take me, and didn't really know how to get where I wanted to be. Fortunately, you can learn from my mistakes and use culinary school as a platform for the launch of your career. But, please understand that like any job, there is a hierarchy of positions and unless you have the cash to start your own restaurant, you might start out washing vegetables. Because there are so many types of cuisine, there are different structures in each kitchen. Generally, as far as the food preparation goes, the steps will be similar to: Vegetable and Food Prep; Salads; Soups; Saut; Desserts; Sous Chef; and Executive Chef.

Now, culinary schools may have gotten better in job placement since when I was enrolled; but in case they haven't you may want to pay attention to what I have to say. If you don't work for it, nobody is just going to give it to you. From the conversations I have had with a variety of people in a variety of positions in their careers, the one common factor is experience.

I know it is hard to sell yourself to a job you hate for less than you think you are worth, but you will never get what you think you are worth unless you can convince people you are worth that. And the only way to convince people is through hours and hours of excellence. Most of the people I have talked with about careers either worked throughout their studies. The ones that did work during school now have better jobs than the ones who didn't, even though the ones who didn't got better grades. Amazing right, I thought grades counted too. The truth is, unless you go to an Ivy League school, or complete a graduate program, grades are generally not as important as any degree accompanied by work experience.

As for culinary school, if you work during your studies, start anywhere that will hire you. Just getting your foot in the door is the hardest part. Once you have done that, you can start working your way up the ladder and eventually laterally transfer into your dream job in your ideal restaurant. Many of my former classmates started right out of school chopping vegetable in some great restaurants, and less than a year later were Sous Chef commanding the entire kitchen.

It is possible to go through culinary school, and if you have a desire to become a great chef it will definitely help you in the long run. Like anything in life, you've got to work for it. Start somewhere and you can reach your goal; but be aware that it is not as easy as it looks, and it is probably going to take more work than you thought. Yet, when you are standing in that position you dreamed about a few years ago and you look back you might even think "that wasn't so bad"

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