Spicy Meataball
Assistant Cook
Yesterday I went for a tour of the Culinary Academy of Long Island. I loved the school and though it to be very nice and helpful in the info it provided. Now though, as I sit back and reflect one thing bothers me. While it is an accredited college and provides job placement into excellent restaurants in
the area ( The Food Network, Bobby Flay's Mesa Grill, Mario Batali's Otto, etc.) the programs they offer is not a degree program. At the end of 9 months (600 hours, 400 instruction 200 internship at a restaurant) they give you a certificate saying you passed the courses.
I don't know if thats like cheating. Would I still be a proper chef if I didnt have an associates or even better, a bachelor's degree from a school? What do you guys think? How many of the members on DC are professional chefs, sous chefs, etc.?
the area ( The Food Network, Bobby Flay's Mesa Grill, Mario Batali's Otto, etc.) the programs they offer is not a degree program. At the end of 9 months (600 hours, 400 instruction 200 internship at a restaurant) they give you a certificate saying you passed the courses.
I don't know if thats like cheating. Would I still be a proper chef if I didnt have an associates or even better, a bachelor's degree from a school? What do you guys think? How many of the members on DC are professional chefs, sous chefs, etc.?