Before being sold on the idea of attending an expensive (or inexpensive) culinary school, take a test drive.

I packed up everything I could fit in my car having no job or place to live. While I am down there, I figured I should work at the best restaurant when I was there.

“School is what you make of it,” says Paul Kahan (Executive Chef of Blackbird, Partner of Big Star, Publican, Avec). “CIA for example produces a lot of great cooks. They also…”

Everyone that has been working in the food industry knows this, so it is time for those considering going to school for it or those currently IN school for it: You Are Not A Chef When You Graduate from culinary school.

Her loyalty, work ethic, and leadership in the kitchen have gotten her to where she is today. However, she did not take the typical route of attending a prestigious private culinary school as many of her peers did, to not only enter, but thrive in the food industry.

As much as you hate getting those calls, they hate calling dead leads.

With marketers wanting you to think it’s cool to work in the food industry and while public relations specialists are allowing their clients to pose with their arms crossed with their face bearing a scowl, some industry professionals that you want to work for simply want hard workers…whether you went to culinary school or not.

Although I will have a financial aid post soon, Tom Noe of www.exploringmyway.blogspot.com does an amazing job of laying out the financing of one culinary school’s Bachelor of Arts program. This is eye opening and I highly praise him for his time and effort into this topic. Read his entire breakdown if you Want to get your BA in Culinary Arts.

As much as I love to tell stories, I want you to tell yours too. Email jeff@culinaryschooladviser.com and tell me about your experience in the food industry or in going to school for it. Give me the pros or the cons. As long as it’s well-written, I may post it.

Stay updated on scholarships for this calendar year…