Comments on: The curtain goes up on an Oliveto apprenticeship

By: Robert Blair

Robert Blair — Sun, 18 Oct 2009 09:15:39 +0000

It also would be smart for prospective students of ANY profession to intern at the prospective profession before deciding on attending dedicated courses in that profession. Imagine following and completing all of the prescribed course studies, including attending hours of lectures and completing hundreds of hands-on laboratory projects designed to teach students the complex concepts and technical requirements for success in a desired profession, graduating (perhaps even with honors) and then obtaining an entry position, opening a practice or joining one already established, only to discover that practicing the chosen profession is unlike what was earlier imagined and very different in reality from what had been experienced in a controlled learning environment? I believe that most successfully functioning professionals are probably familiar with this scenario, either because they experienced it or because they’ve heard it from others in their profession. It is not uncommon, and some unfortunate people have found themselves effectively “stuck”, enduring a job they do not enjoy. Therefore, I encourage anyone who is thinking about a new career or profession to try that career’s reality first, by taking advantage of internship opportunities whenever possible. The internship experience will also provide the student with the benefits of professional contacts and reliable references, which are extremely valuable when seeking one’s first position or beginning a practice. Internship is definitely worth the time and effort.

By: Chef Apprentice

Chef Apprentice — Tue, 09 Jun 2009 16:52:44 +0000

Cookingschoolconfidential,

I regret that you read one sentence in my 743-word posting and interpreted it as a slap against culinary schools. That wasn’t my intention.

I have nothing against culinary schools. Heck, if I continue down this path, I probably will attend one to get a better grounding in techniques.

I merely intended to note that in a “teaching kitchen” such as Oliveto, which prides itself in old-world techniques, you can learn a lot.

It also would be smart for prospective culinary school students to intern at a restaurant before deciding on a culinary school. You might find you love it, or you might find you hate it. But it would be smart to know that before investing in tuition.

In any case, good luck to you cookingschoolconfidential. I look forward to reading more of your blog.

By: Fellow Culinary Student

Fellow Culinary Student — Mon, 08 Jun 2009 22:22:08 +0000

Dear CookingSchoolConfidential.com,

I desagree with you that you can’t pick up tips, training etc from a intership/externship/apprenticeship, that you might not find in culinary school as an intern. I also am attending cooking school, soon finshing a 2 year program. Please have an open mind, as going to culinary school and working in a real restaurantis quite different. You will have a life term of learning ahead of you and every step of way you will improve your skills, methods, palate. Read Stuarts blogs, both this one as well as the one in Sacbee: http://www.sacbee.com/static/weblogs/the_chef_apprentice/, and I think you will learn something new. Best of luck to you studies as well,

Sincerely

Fellow Culinary Student

By: CookingSchoolConfidential.com

CookingSchoolConfidential.com — Sun, 07 Jun 2009 15:05:06 +0000

What on earth makes you think you will ” … pick up tips, training and contacts they’ll never get at culinary school”? Have you been to culinary school? No. Do you know who teaches culinary school? At mine it is multiple Cordon Bleu and CIA-trained chefs from around the world who, collectively, have well over a century of high-end restaurant experience.

In fact, I’ve been trained by six chefs to your one, so far. And I’m not finished.

And, while I have cooked plenty of Italian food, like you, I have also cooked French and Thai and Chinese and Greek and … And I have done all this in a methodical, thorough, planned, program which will conclude with an externship (restaurants call it externship, not internship – ask your sous). An opportunity EVERY decent restaurant I know offers.

And I know of what I speak. I’m a freelance journalist and culinary school student (www.CookingSchoolConfidential.com).

Okay, I’m getting off my soapbox now and genuinely wishing you the best of luck.

Cheers!