About Chef Glen L. Davis II Expertise I can answer almost any question about food. Food is my passion, if I don't know an answer I will find out and give you the best answer possible!
Experience I am a classically trained Chef. I have been the manager of several restaurants. I have been cooking LITERALLY since I could stand! I strive to learn new things every day and I enjoy helping people and I often assist my mother with a cooking class at her church.
Education/Credentials Trained with several chefs, and I have attended Culinary School. I have also worked every position in a restaurant setting from washing dishes to Kitchen Manager/ Chef. I also teach cooking classes and teach private lessons.
I am 19 years old and would like to pursue a career in culinary arts. I have
been looking into an education at
the French Culinary Institute in New York City. They call themselves world
renowned and prestigious. I was
wondering if as a chef and restaurant expert, you think an education from
here would be recognized and
would stand out in the restaurant world.
I have heard of schools like Culinary Institute of America, Johnson & Wales,
and Le Cordon Bleu, in addition to
French Culinary Institute. I am especially wondering which educator will give
me the best education, and which
is best respected.
In other words, would I be respected for a degree at FCI, and would I get a
job with an education from there?
Do you think I would receive an excellent education? Would this be a good
choice for a culinary school?
Your opinion on this is very much appreciated; I am looking forward to your
response including any questions
you might have.
Thank you,
Matthew
Answer First off, let me say that the best schools, in my experience, produce lazy and unprofessional "chefs". Speaking from said experience, most of the people I have worked with that pursued their education from "big name" schools, are unreliable, unprofessional, uneducated and inferior in the kitchen. While there are exceptions, this has been the case more often than not. I attended classes at a community collage and the majority of the people I had for classmates were exceptional. From what I gather, most of the folks that go to the "big name" schools feel like the degree they get from said schools will make it so that they do not have to work hard. Most of the people I had for classmates, felt they had to work harder than the people who graduated from the more expensive schools. The general mentality of my classmates was determined and passionate about learning as much as possible and sharpening their skills.
The most important thing I can tell you (what I wish someone had told me) is:
1. You work holidays, weekends, birthdays and pretty much whenever the general public is off of work.
2. This profession is hot, dangerous, slippery, wet, and above all CUT-THROAT!
3. Chefs are among the top professionals to become alcoholics, drug abusers, divorced and have one of the highest suicide rates.
4. You have to think fast and react faster, no matter if you are sick, tired, angry, sad or whatever else may be wrong with you.
5. You need to be aggressive and professional at the same time, not an easy task!
6. You are not getting into this field to make friends, YOU MUST BE MASTER OF YOUR DOMAIN! NO EXCEPTIONS!
7. You will have to fire people, manage stock, maintain a safe work environment, and if needed act as a "bouncer".
8. This is not just a career, it is a lifestyle, "significant others" don't typically understand, relationships are hard AT BEST!
9. Whatever is wrong at home, with family or friends, YOU MUST LEAVE IT AT THE DOOR!
10. THIS COULD BE ONE OF THE MOST STRESSFUL PROFESSIONS IN THE WORLD!
11. T.V. does REAL CHEFS NO JUSTICE! It is NEVER as glamorous as it looks on T.V.
12. THERE IS NO ROOM FOR WHINERS! THE KITCHEN IS ALL BUSINESS!
If you can live with all of these things, then this is a good career. If not DON'T WASTE YOUR TIME OR MONEY!
With that out of the way, as a manager who has had to hire many employee's over the years; Attend a school that is accredited by the American Culinary Federation, no other accreditation will do as much for you as theirs can! Explore your options, tour some schools, talk to alumni, and READ, READ, READ! I cannot stress enough, DO YOUR HOMEWORK when looking at schools. I know a few people who made the mistake of not checking up on their school of choice and ended up not being satisfied with their educations. Contact your local branch of the ACF, they will be able to help you decide if this is the profession for you and they can recommend schools in your area.
I cannot say if the education you would receive would be good or not, because I have never worked with or even met anyone who has attended their program. Like I mentioned, your best bet is to contact your local branch of the American Culinary Federation (ACF).
The ACF website is:
I hope this helps, and I wish you luck in your educational and professional goals. Please let me know if I can be of ANY further assistance, I enjoy helping people get started in my beloved profession! Please also let me know what you decide to do. If you are anywhere near Virginia, I can possibly help with some contacts that I know within the Virginia Chef's Association.
