Culinary Schools

[shorerider]

Originally posted by Rhianna
It depends where you work. There is more $$ in instation cooking like care centers. The job I'm after right now is really great hours and $18-22/hr. It's an old peoples home. And it's still union. I better fn get it.

sounds like fun, cooking for old folks in a union. I'll take slogging away in a 5* dining room any day, it will get you further in your career than cooking well done but tender roast beef, cauliflower that is not to buttery and potatoes without pepper and is that soup spicy? It keeps me up at night and makes me gassy.

I've always been more creative and into pushing myself, entering competitions, special dinners and events, they are fun, you learn a lot, get free wine and look great on resumes. Working in care centres might appeal to me in 20 years, if I am still cooking and choose to return to the kitchen. We'll see :)

[Rhianna]

I agree w/ you. However I don't want a career in cooking. I want as much $ as I can get now because I'm off to Europe. If I wanted a career in cooking I wouldn't be going for this job.

There are other things that I want to do w/ my life. I just went for cooking right now because I love it and it's soemthing I'll always use and can travel w/.

I've got a couple things I want to do. But I do not want to be a cook for the rest of my life.

[shorerider]

I would not mind cooking for a few more years. Then I will become a helicopter pilot :)

Are you going to cook in Europe? Oh, the horror stories i have heard, apparantly Euros don't like North Americans coming over and cooking...it can get ugly. Just what i have heard though.

[axion]

Originally posted by shorerider

Pacific wants you to believe that, but no one i have ever worked with from Dubrelle or Pacific has ever walked into a higher paid position, no matter how well you did. I have cooked for 8 years now, and my last job was pasty chef and sometimes chef for www.cmhski.com You are starting out in a career, you will start at the bottom, plain and simple.

I never assumed at any point that i would be handed a highly paid position.

I know nothing about cooking and the industry so i figured i would ask how the 9000$ extra tuition money would benefit me. I thought since Pacific is 3 times as expensive as VCC something has to come out of it when i graduate, but apparently not.

I'll definately be looking into VCC in the near future.

[Rhianna]

No no, Europe is for fun. I hope to get all my $ before I go. I have a UK passport though so if need be I will. But maybe not in a kitchen.

[shorerider]

Apply now, there is a long wait list.
:)

And they don't turn anyone away. Not even the guy who was under house arrest in my class :tounge1: