I know exactly what you mean about the student loans - I was terrified when I finished culinary school and the repayment of the loans kicked in.
As for other aspects of the food industry, what I meant was you don't necessarily have to work in a kitchen. You could do management of the front of the house; work at a distributors' place (maybe produce, meats, anything really). You could work as a caterer; I actually enjoyed catering for awhile, I was at all the cool parties and I ate well! Maybe a party planning place? You could even get a job at a test kitchen for a food magazine, if one is published in your area. You really only have to think about food and then branch out into all the areas of the food industry there are. Just a note though, if you did decide to pursue a culinary career, no matter how good you are in school, no matter if you were at the top of your class (I made top 10 at graduation), you will always, ALWAYS have to start at the bottom. You'll spend your day cutting vegetables, making stocks and sauces and basically being the general prep person. So many chefs (myself included) thought that we'd graduate and go straight on to be this top chef someplace and the reality of it is, IT DOESN'T HAPPEN THAT WAY. Don't be deceived, you WILL be a prep person in the beginning. The arrogance that culinary school instills in it's students will be knocked down and rebuilt in any place you decide to work. The arrogance that is learned doesn't come into play until you really are that good in a kitchen - I learned the hard way and I'm very thankful that I did, it kept me working in some very nice places for a long time. So many of my friends at school got fired from jobs early on because they thought they were good... and many of them were, but when you go into a new job, you must be confident but not cocky - you'll get fired before you can heat the olive oil.
Hmm, working for a catering place or caterer sounds more like it. Maybe party planning too. (Though I most likely would not go to any of the parties. I'm not a party going person, I don't like parties personally). Although I fear one needs to be really good with certs under one's belt to even get into that, even doing Prep or other help. I don't want to work in a restaurant.
As for starting on the bottom...I have no problem with that. I'd probably like it. Anyway that holds true with any industry. Anyone whom thinks themselves higher than they ought to or thinks they can start out as a full chef or whatever anywhere is a complete fool. Even the Emerils, Wolfgangs, etc of the world started on the bottom.
A test kitchen would be great too, but there is nothing like that even remotely close to me.
Either way, I'm glad you enjoy food as much as I do; and no matter, right now I'm not working in a restaurant, nor do I want to. I applied for a job in a food related industry just yesterday, I'm praying they call.
Oh, best of luck to you, I hope you get it.
I'm sure we will be taking more food again soon.
Cheers,
Heart of Isis
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