Should I go to culinary school?

You want to become a chef. How can you choose from the two different paths…Culinary school or kitchen training?

Are you passionate about cooking and considering a career in the culinary arts? One important decision you must make is whether to attend culinary school.

Le Cordon Bleu themselves have a page telling you that “yes culinary school is totally worth it!” But I can honestly say that for 90% of the people that I was at school with, it was not worth it because they didn’t make the most out of it, and were there for the wrong reasons. 

First of all, this question is mostly aimed at people wanting to go into the industry at a slightly later stage in their lives. If you’re 17 and deciding what to do next because education or another career isn’t for you, I would probably tell you to go straight into kitchens. This post is more aimed towards people who are perhaps part of the way through another career. For me, leaving finance and opting to go into cheffing was a huge decision, and I wish there had been more advice on how best to navigate that change.

Pros and Cons of Going to Culinary School

While culinary school can provide valuable training and networking opportunities, it also comes with its own set of challenges. In this blog post, I’ll go through the pros and cons of going to culinary school to help you make an informed decision. 

Pros

Professional Training - One of the most significant advantages of attending culinary school is the professional training you'll receive. Culinary programs offer hands-on experience and instruction from seasoned chefs, helping you develop essential culinary skills and techniques. Going straight into a kitchen means you are likely to be given very shit jobs for a very long time. Without any training, people are less likely to trust you to do a task correctly. I found that I learned a much wider list of skills and techniques by going to culinary school than I have during my time in a kitchen. This is because, at culinary school, you are in a controlled environment with ingredients that you have technically paid for. It’s unlikely that a chef would let you anywhere near the protein in a restaurant for at least a couple of years, whereas at culinary school you’ll be filleting a fish and searing steaks within your first few weeks. 

Networking Opportunities - A culinary school can be an excellent place to build a network within the industry. You'll have the chance to connect with fellow aspiring chefs, experienced instructors, and potential employers, which can be invaluable as you pursue a career in the culinary world. I would however not name this as a main reason because to be honest almost zero of the people I went to school with have actually stuck it out working in restaurants. None of them were prepared for the realities of working in a kitchen. 

Credentials and Credibility - Completing a culinary program can provide you with a degree or diploma that adds credibility to your resume. Having a formal culinary education can be a strong selling point when applying for jobs in restaurants, hotels, and other food establishments.

Cons

Cost - One of the most significant drawbacks of attending culinary school is the cost. Culinary programs can be expensive. It's essential to carefully consider the financial implications before committing to a program. If money is an issue, looking at apprenticeship schemes run by certain restaurant groups or even some restaurants can be a good alternative option. 

Long Hours and High Stress - Working in a professional kitchen is known for its demanding hours and high-pressure environment, and culinary school is no different. Students often face long hours of intense work and must be prepared for the physical and mental challenges that come with a culinary career. If you aren’t able to deal with the hours and stress of culinary school however, you are certainly not cut out for kitchen life and should seriously reconsider your choices. 

Suggested path for someone wanting a career in the culinary industry later on in life:

So having left a career in finance, I thought it might be good to start building my skills as a chef. One of the best things I did was get a job at a fishmonger. It was only for a couple of months but it helped to understand how to handle and store seafood correctly, plus it made shucking oysters at my next job a whole lot easier. After this, and before going to culinary school I would urge you to get a job in a kitchen. Even if only for a few months, it will be priceless for you to make the most of all that money your are going to spend on culinary school. The majority of the people at Le Cordon Bleu had never worked in a kitchen before. They spent the whole first semester figuring out the most basic things which you will learn in a few hours in a kitchen. This means you can focus on the more important things they are trying to teach you, instead of flailing around figuring out how to turn on a rational (the industrial oven used by most professional kitchens). After school, get a job in a Michelin-starred kitchen. It will hammer home the methods you learn at culinary school and get your cooking career off to a very employable start. 

In conclusion, attending culinary school has its benefits and drawbacks. It's essential to weigh the pros and cons carefully and consider your personal career goals before making a decision. Whether you choose to attend culinary school or pursue a different path, dedication, hard work, and a genuine passion for food will be essential to achieving success in the culinary industry.