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[email protected] Lou@GoForIt.net is offline
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Default Culinary school opinions

TigBits wrote:

> > >
> > > Thanks y'all !
> > >
> > > --
> > > TigBits
> > > (o)Y(o)

> >
> > Before you jump why not investigate the profession. The job can be a LOT

> of
> > hours.
> >
> > Lou
> >

>
> Hi-
>
> I have looked into this pretty deeply. I already work 60-75 hours a week now
> split between my regular day drafting job, and my moonlighting at home
> drawing yet more houses. I've been keeping these hours for the better part
> of 10 years now, and it's just getting old. I love food, love preparing
> menus, get along well with people, I have a good sense of what a large
> kitchen needs to run on a daily basis, and I can work long hours, after all,
> I'm still pretty young!
>
> I would welcome input from others who've made the leap from a profession
> that they've become burnt out of to one in the culinary field. I'm not
> looking to own my own restaurant, or even run a professional kitchen right
> out of school. My short term goal after graduating would be to apply my
> newly honed skills inan apprentice capacity, or hell -even a busboy in an
> upper class resort setting in Southwest Florida, and see where that leads
> me.
>
> I am realistic about this change. I know I won't be the next Emeril (thank
> God), or even that bad ass mofo Rick Bayless :-), as soon as I get a
> diploma. I realize long hours and extreme dedication and hard work are
> required to even succeed at a level that will keep me above the poverty
> line. I don't want to be the next Food Network star - I just want to make
> people happy with my food, run a tight kitchen and hopefully have a little
> bit of fun while doing it.
>
> --
> TigBits
> (o)Y(o)


SAVE those thoughts, put them in either a letter or a resume. Very nicely
written.

Lou