So I See You Went To Culinary School...

When my son Max reaches the age of deciding what he wants to do with his life (thank God that's not for about 18 years!), if he wants to be a chef, well that's great, and off to culinary school he will go. But hopefully he will have learned from his dad, and from his dad's peers that culinary school alone will not give him all the skills he will need to become a great chef, or even restaurant cook for that matter. I bring this up because of my observations of the culinary work force over the last few years, at least in the Wilmington NC area.

Thanks to the Food Network, Bravo, and other channels that host an array of celebrity and non-celebrity cooking shows, the status of the "chef" has been elevated to that of a sort of "rock star" like persona. But of course everyone knows this, and this has all been said before.

But something that I think this has also affected is the frame of mind and work ethic of young people fresh out of culinary school. I think a lot of young culinary students figure that because they are a Johnson and Wales grad, or even CIA grad, they have what it takes to make it in real professional and very busy kitchens. I can assure you that this is not the case.

To be honest, and I mean no offense, but I have hired and worked with young men and women alike who boasted a degree from an acclaimed school, but couldn't cook there way out of a revolving glass door! Yes it's true that the celebrities on food network make everything look really easy. And in fact, the things they are doing are quite easy. But they have people. There ingredients are for the most part, already prepped for them.

What young kids may not realize, is that to get to that point, most (not all, but most) of the tv/chef personalities actually paid their dues in real kitchens. Emeril Lagasse started working in a local bakery as a small boy. He worked in restaurants to pay his tuition. He spent years working in fine dining kitchens after attending Johnson and Wales culinary school. In 1982, he took the Executive Chef position at the Commander's Palace in New Orleans, and put in 18 hour days regularly.

The food network "rock star" Guy Fiere managed, and worked in restaurant kitchens for years before he was able to open his own place.

And the list goes on. But what all these guys have in common is that they worked hard, and didn't expect that things get handed to them because they went to culinary school.


Cooking in professional kitchens is a demanding job. Very demanding. And on top of the physical demands, to be successful, you have to have common sense (I like to call it "kitchen sense"). You have to be quick. You have to work clean and work efficiently. You have to be prepared for what may come next.


And here I go again with this word: Passion. You have to be passionate about what you do. If you are not passionate, then you do not care enough, and it will show in your work, or lack of work.

These are the things that I remember seeing more of 10 years ago. Lately it's a lot of people who can interview well, but when it comes to producing, they are falling short. This may sound cliche, but I do blame the parents a little bit. My father's constant words to me were: "Don't half-ass the job!" I appreciate the few things that I have, because I worked very hard for them. And when I was offered my first chef job, I knew the backbreaking and mentally stressful schedule that came with it. Things haven't changed. The title of chef or even sous chef should not be taken lightly. Whether it is at a four star hotel, or a little restaurant on the beach, the chef's job is one that requires a lot of responsibility, and work.

So if you've been to culinary school, and maybe even worked in a couple of popular and busy restuarants, If you want to work at my restaurant, I will say this:

So I see you went to culinary school...now how will you convince me you are actually a good cook?