My Culinary School Experience: Is It Worth It?

Summary

In this first YouTube video, Ryan shares his personal experience with culinary school and the restaurant industry. He discusses the challenges of transitioning from education to the fast-paced restaurant environment, emphasizing that culinary school offers foundational knowledge but doesn't guarantee success in the kitchen. Ryan highlights the importance of real-world experience and suggests working in a restaurant before committing to culinary school. He also addresses the harsh realities of the industry, such as substance abuse and mental health issues, urging aspiring chefs to fully understand the demanding nature of the profession.

Takeaways

• 😀 Culinary school isn't the only path to success in the restaurant industry—real-world experience can be just as valuable.
• 😀 Having some cooking experience before culinary school helps you better understand the restaurant industry and prioritize what matters.
• 😀 Culinary school can teach basics and foundational knowledge, but real-world kitchens focus more on problem-solving and adaptability.
• 😀 Choose the right culinary program for your passion—Ryan’s journey shows that it's okay to leave a program if it's not a fit.
• 😀 Working in a restaurant (even at entry-level) is essential to learning how to handle pressure, teamwork, and the real demands of the industry.
• 😀 Degrees from culinary schools don't guarantee high-paying jobs—experience and skill development are far more critical.
• 😀 The restaurant industry can be harsh, with substance abuse and toxic work environments, so be prepared for the challenges.
• 😀 Mental health in the restaurant industry often gets overlooked, and finding a place that supports employees' well-being is rare but valuable.
• 😀 Don't drop a significant amount of money on culinary school without trying out the restaurant environment first. Work in a kitchen to see if it's for you.
• 😀 Many successful chefs never went to culinary school. Experience, passion, and dedication are often more important than formal education.
• 😀 Stay connected to your roots, family recipes, and personal influences—they will fuel your creativity and passion as a chef.

Q & A

Why does Ryan believe having prior cooking experience before culinary school is beneficial?

Ryan believes that having prior experience in cooking helps students understand the restaurant industry better and focus on what’s truly important in their culinary education. It also allows them to discern what techniques and lessons are relevant to their career, rather than getting bogged down by unnecessary details.

What was Ryan's experience with culinary school and why didn't he complete the full program?

Ryan started culinary school with a focus on savory cooking, which he discovered was his true passion. However, he struggled with the pastry program and felt that the discipline was not aligned with his interests. He chose to leave the pastry course to focus on savory cooking and didn’t feel like continuing the entire program was the right decision for him.

What advice does Ryan give about the relevance of culinary school to real-world kitchen environments?

Ryan advises that culinary school doesn’t prepare students for the intense and fast-paced environment of a professional kitchen. He highlights that while culinary school teaches basics and theory, it doesn't necessarily teach how to work under pressure, handle team dynamics, or deal with the actual realities of restaurant life.

How does Ryan feel about the teaching approach in culinary schools, especially regarding problem-solving?

Ryan feels that culinary schools focus too much on preparing students for tests, which doesn’t nurture critical thinking or problem-solving skills. He believes that in a real kitchen, success is based on the ability to adapt to challenges and find solutions on the fly, which is something not heavily emphasized in culinary education.

What is Ryan's perspective on the role of a culinary school teacher versus that of a chef in a restaurant?

Ryan points out the difference in motivation between culinary school teachers and chefs in restaurants. Teachers rely on students' grades to maintain their jobs, while chefs depend on their cooks to ensure the restaurant’s success. This difference in motivation affects how students and employees are treated in these two environments.

What does Ryan say about the environment and culture in professional kitchens?

Ryan describes the restaurant industry as having a toxic and hostile culture, where substance abuse, high pressure, and mental health struggles are common. He highlights issues like addiction, poor work-life balance, and the intense stress of constantly performing at a high level, which often leads to burnout.

Why does Ryan recommend working in a restaurant before attending culinary school?

Ryan recommends gaining real-world experience in a restaurant first to understand if you truly enjoy the environment. By working in a kitchen, you’ll gain hands-on experience and be able to assess whether culinary school is necessary for your career or if you can succeed without it.

How does Ryan view the potential career path after graduating from culinary school?

Ryan believes that graduating from culinary school doesn’t guarantee a high-paying job or a smooth career path. He explains that culinary schools often focus more on technical skills than the artistic side of cooking, and that many graduates face challenges when entering the job market, with starting salaries typically low.

What role does family heritage and self-learning play in Ryan’s view of becoming a chef?

Ryan emphasizes the importance of family heritage and self-learning in developing as a chef. He believes that learning traditional recipes passed down through family or exploring cooking on your own, through platforms like YouTube, can be just as valuable—if not more—than formal culinary education.

What does Ryan suggest is more important than a degree when pursuing a culinary career?

Ryan suggests that passion, experience, and the ability to adapt and grow in real-world kitchens are far more important than a formal culinary degree. He stresses that many successful chefs never went to culinary school and that practical experience in the kitchen is crucial for building a successful career.