Comments on: Tips for Consumers-Is that culinary school program worth the money? http://oregonclassactionblog.com/2009/07/tips-for-consumers-is-that-culinary-school-program-worth-the-money/ The Oregon Class Action Blog Sat, 19 May 2012 06:56:54 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: davidsugerman http://oregonclassactionblog.com/2009/07/tips-for-consumers-is-that-culinary-school-program-worth-the-money/comment-page-1/#comment-512 davidsugerman Thu, 27 Aug 2009 16:16:09 +0000 http://oregonclassactionblog.com/?p=53#comment-512 Adam- Thanks so much for your comment and for adding your perspective. You raise some interesting points. I have no experience with culinary school. But actually many years ago, I worked the line in a few restaurants to help fund my college education. So yes, I have experience in the trade. I continue to admire those who work in kitchens. I even credit much of my success as a trial lawyer to the training and experience I received as a line cook. Quality, speed, timing, discipline, and results are requirements for successful line cooks. Same is true for trial lawyers. The thing is that according to labor statistics, less than 1 percent of workers in the culinary trade are chefs or head cooks. That means that there are few high-paying jobs and lots at the bottom. So that being true, isn't it the case that a lot of CA degree students are going to be left out of the hi-paying end? Congratulations on your great results to date. I hope they continue. David Sugerman Adam-
Thanks so much for your comment and for adding your perspective. You raise some interesting points.

I have no experience with culinary school. But actually many years ago, I worked the line in a few restaurants to help fund my college education. So yes, I have experience in the trade. I continue to admire those who work in kitchens. I even credit much of my success as a trial lawyer to the training and experience I received as a line cook. Quality, speed, timing, discipline, and results are requirements for successful line cooks. Same is true for trial lawyers.

The thing is that according to labor statistics, less than 1 percent of workers in the culinary trade are chefs or head cooks. That means that there are few high-paying jobs and lots at the bottom. So that being true, isn’t it the case that a lot of CA degree students are going to be left out of the hi-paying end?

Congratulations on your great results to date. I hope they continue.

David Sugerman

]]> By: Adam http://oregonclassactionblog.com/2009/07/tips-for-consumers-is-that-culinary-school-program-worth-the-money/comment-page-1/#comment-510 Adam Thu, 27 Aug 2009 15:42:43 +0000 http://oregonclassactionblog.com/?p=53#comment-510 In response to this article, I would like to chime in on a few additional thoughts. There seems to be some constant factors that are almost always missed in these postings; the students personal schoolastic performance, class ranking and certainly the determination. I can teach anyone to cook but what many who go to culinary school look for is the bigger picture. Owning your own business, running a kitchen, working in the food service industry outside of the kitchen in a management capacity etc. I attended a college with a very highly regarded CA program and was in the top 5% of the class...hence was afforded a job opportunity with a quality employer. The college was proud to have their name on me as a representative of the institution...rather than someone who "skated" through without the seriousness required to be at the top. It is certainly about reputatuion. Again, I repeat it is certainly about reputation. I now own my own business and recruit directly from the top colleges and highly ranked students...just like any other profession. So in summary I would conclude that outsiders that have NO personal experience with culinary school or food service to be cautious when offering opinions and advice about whether a student should attend. The system works the way all colleges/post secondary educational facilities should. Perform and you will be rewarded. Slack and you will get by. Unfortunately in the collegiate world, simply having a "tag" from a particular school gets you in the door...which is wrong. We should all want to recruit from the top. So if your ambition is to work in a kitchen on a line for your career, certainly don't go to culinary school. You'll be fine. Save the great positions/opportunities for those who truly self evaluted a deep passion for the industry. In response to this article, I would like to chime in on a few additional thoughts. There seems to be some constant factors that are almost always missed in these postings; the students personal schoolastic performance, class ranking and certainly the determination. I can teach anyone to cook but what many who go to culinary school look for is the bigger picture. Owning your own business, running a kitchen, working in the food service industry outside of the kitchen in a management capacity etc. I attended a college with a very highly regarded CA program and was in the top 5% of the class…hence was afforded a job opportunity with a quality employer. The college was proud to have their name on me as a representative of the institution…rather than someone who “skated” through without the seriousness required to be at the top. It is certainly about reputatuion. Again, I repeat it is certainly about reputation. I now own my own business and recruit directly from the top colleges and highly ranked students…just like any other profession. So in summary I would conclude that outsiders that have NO personal experience with culinary school or food service to be cautious when offering opinions and advice about whether a student should attend. The system works the way all colleges/post secondary educational facilities should. Perform and you will be rewarded. Slack and you will get by. Unfortunately in the collegiate world, simply having a “tag” from a particular school gets you in the door…which is wrong. We should all want to recruit from the top. So if your ambition is to work in a kitchen on a line for your career, certainly don’t go to culinary school. You’ll be fine. Save the great positions/opportunities for those who truly self evaluted a deep passion for the industry.

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