Quote:
Originally Posted by funzo@non
VCC is far better than AI because AI will run you at least 10 grand and really not worth it considering how most restaurants will only pay a person without experience 10-14 dollars at most even with schooling.
I graduated from VCC and found the things i learned from there to be sufficient, but definitely work in a kitchen as a line cook or dishwasher first to see what cooking professionally is all about (just multitasking like a pro) before you spend your precious time and money on schooling.
The granville school isn't bad as well but its quite pricey in comparison to VCC (maybe at least double?) considering the wage you will get as an entry level line cook VCC would be the best bet. The only downside to cooking school is that it does not show you what a line cook has to deal with daily, when i worked @ aqua riva every cook showed up 30 mins early for their shift (unpaid) just so they can be ahead of their prep.
|
im currently at vcc and all the chefs say its better here because you get to experience alot of different things while at vcc
at vcc you get to work in a butchery, bake shop, breakfast kitchen, soup + stocks kitchen, kitchen designed for cafeteria and also get to work in a kitchen twice for a la carte
at ai/pacific/northwest culinary its more just make the food then eat it for yourself, not really any "mass-producing" of any sort, and its about half the cost