Serious Eats

'Broke Chefs' Wisdom from Serious Eaters

Posted by Adam Kuban, May 9, 2007

There's a great conversation going on in Ed's post "Would-be 'Top Chefs' Are Broke Chefs." Some insight from the folks talking there:

• Work in the food industry before you decide to go into culinary school.
• The American Culinary Federation has an apprenticeship program that might be worth exploring.
• "Are you kidding? Cooks are the poorest people in New York. That $10 an hour is gross, not net .... so do the math on that."
• The Midwest Culinary Institute at Cincinnati State College might be an option: $3,000 for a certificate, about $6,000 for a two-year degree.
• "One of the things that irks me is that since the food channel started they have made chefs into rock stars. Kids want to be a chef because it is cool. It is only cool if you bust your ass 70 hours a week and make a name for yourself. Sometimes not even then."

  "I personally know several CIA trained cooks who are working for 15/hour at backwater restaurants, and several non-schooled cooks who are locally famous."

Got something to add? Some guidance to give to someone just starting out or making a career change? Head on over »

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