Im was wondering what you guys thought about culinary and what are your goals in the culinary world.?

also if you were in school for culinary what would you hope to gain from the experience?

thanks a bunch!!

Answers:
My goals. to be the best I can while watching someone smile with delight at the creation I've just put out the window.

To make it through another 180 plate night without having someone quit or without flipping out.

To not pass out and puke on the kitchen floor again.

To make the whiny culinary school grad that got hired because of his degree and his father friendship with the owner quit after I push him out of the way when I'm all caught up, while he's still bogged down and about to lose it.

To fall asleep before 4 a.m. and wake up after noon.

To try and figure out who keeps drinking all the damn wine. (it might be me)

The kitchen is like going to war everyday. You mess one thing up it can cost everyone their ticket times. Some people cook for money, others cook for the love of food, other still cook for the love of food and can't take it. Personally I'd rather be in the kitchen with a bunch of well trained scarred mercenaries that do what their told and don't care about food, than a bunch of culinary school grads.

Spend a full year or two in a busy understaffed kitchen then make sure you still love your job before you go to school. Otherwise you end up with a meaningless degree, or you end up like one of those pansies on TV that spit their catchphrases every 3 minutes.

A culinary degree doesn't mean a damn if you can't do the work.
Having gone to the CIA in Hyde PArk, NY, I received my culinary degree. This degree opens doors in the finer restaurants. Once out of school, you'll start as a line cook or do the everyday prep, eventually becoming a Sous Chef, who is responsible for the preparation of the daily sauces, cuts of meat, coordinating with the executive chef on the daily menu and specials. After that is the executive chef's position and eventually you open your own restaurant. Be prepared to work 60 to 80 hours a week once you become an owner, if not more hours.

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