AuntieK
Assistant Cook
Hi!
Since I was 8 years old I have wanted to become a chef. I love cooking, but even more so I love food in general!! For stupid reasons, I let my parents talk me into going to college and university for totally unrelated subjects. I ended up dropping out in my 4th year and have been working ever since.
I am currently working as a Barista at a coffee shop and will be soon transfering to a kitchen within the same company (I have worked for 9 months in a kitchen before). There is potential for me to become a registered apprentice and learn through years of hands on experience and 6 weeks of schooling each year.
My parents would like to see me go back to college (in their eyes, an apprentice doesn't learn as much!) Personally, I would also like to go back too. I prefer being a student and then putting my skills to use and learning more afterwards rather than learning as I go. I also think that by going to school I am sure to learn what I need to, and as an apprentice there is no gurantee that I will have hands on experience in every aspect.
The problem is... money! Having already been a student, I have bills up the ying yang! If I go back to school I have to commit myself to two years of student loans (if I am even eligible to get them!) and being very poor again. The 3.5 years I was in school full-time, I worked about 30 hours a week on top of that and was drained. I want to get the most out of my education, but I don't know if it's affordable. I live on my own, have my own car, have old bills to pay off... nothing that I can really cut down other than gas since the school is closer than work is. Moving in with my parents isn't an option because of their location.
So, my questions are:
1) Do you think traditional schooling is better than apprenticeship?
2) Is it worth going to school and then becoming an apprentice afterwards so I can learn more and get my Red Seal?
3) Is there a semi-sustainable career with cooking? I know I might not do the same thing forever, but it's nice to know that it's available if I decide to do it forever!
4) Is there room for advancment and exploration in cooking? I would love to learn more than just what is taught in school. I love the history of food, food in cultures, how food relates to society, food politics... not just cooking!
Any advice or comments at all is appreciated! I sort of have an idea of what I want to do, but I need input from seasoned people who know more about the industry than I do. I have an appointment set up next week with the college to talk about the program. All the people I know who are in the industry are young and don't have the experience I need hear from.
Thanks a lot!
-AuntieK
Since I was 8 years old I have wanted to become a chef. I love cooking, but even more so I love food in general!! For stupid reasons, I let my parents talk me into going to college and university for totally unrelated subjects. I ended up dropping out in my 4th year and have been working ever since.
I am currently working as a Barista at a coffee shop and will be soon transfering to a kitchen within the same company (I have worked for 9 months in a kitchen before). There is potential for me to become a registered apprentice and learn through years of hands on experience and 6 weeks of schooling each year.
My parents would like to see me go back to college (in their eyes, an apprentice doesn't learn as much!) Personally, I would also like to go back too. I prefer being a student and then putting my skills to use and learning more afterwards rather than learning as I go. I also think that by going to school I am sure to learn what I need to, and as an apprentice there is no gurantee that I will have hands on experience in every aspect.
The problem is... money! Having already been a student, I have bills up the ying yang! If I go back to school I have to commit myself to two years of student loans (if I am even eligible to get them!) and being very poor again. The 3.5 years I was in school full-time, I worked about 30 hours a week on top of that and was drained. I want to get the most out of my education, but I don't know if it's affordable. I live on my own, have my own car, have old bills to pay off... nothing that I can really cut down other than gas since the school is closer than work is. Moving in with my parents isn't an option because of their location.
So, my questions are:
1) Do you think traditional schooling is better than apprenticeship?
2) Is it worth going to school and then becoming an apprentice afterwards so I can learn more and get my Red Seal?
3) Is there a semi-sustainable career with cooking? I know I might not do the same thing forever, but it's nice to know that it's available if I decide to do it forever!
4) Is there room for advancment and exploration in cooking? I would love to learn more than just what is taught in school. I love the history of food, food in cultures, how food relates to society, food politics... not just cooking!
Any advice or comments at all is appreciated! I sort of have an idea of what I want to do, but I need input from seasoned people who know more about the industry than I do. I have an appointment set up next week with the college to talk about the program. All the people I know who are in the industry are young and don't have the experience I need hear from.
Thanks a lot!
-AuntieK