Ideally, a top candidate has both an education and experience however; with price tags on university based education raising constantly, this is unusual. Also, as a college student, working in the restaurant industry is difficult when doors often close at midnight on a weeknight. Suppose you have two candidates applying for a line chef position. One has four years of experience on the line the other has a bachelor’s degree in culinary arts or food service management. Who is the better candidate? This is one of the most debated issues within the food industry.

I am very proud of my culinary education. I learned a lot and enjoyed being among peers who loved food. My education goes far past cooking; my school ensured students could handle the costing and other rigorous demands of owning a restaurant. My freshman year consisted of numerous labs, where we spent six hours a day in the kitchen. In reality, I felt like I spent most of the time cleaning, but maybe that is just me. At times, labs were filled. I recall many occasions where I was making small dishes with multiple partners. How many students does it take to make a pot of mashed potatoes? On many instances I was introduced to students who never worked in kitchens. These students lacked speed and consistency. In reality, I suspect them to crash and burn in the actual field.

In reality, I believe that a student with a culinary education will advance through the field faster and will succeed in many areas of the foodservice industry. I think these candidates will advance quickly and are ideal for larger companies looking to promote their employees. A chef who only has experience on the line belongs on the line and nowhere else. A nurse cannot become a doctor without the education necessary, no matter how good he or she is at their job.

Carleigh Started Eating At 11:09 AM