re: Culinary Training

It is definitely not like cooking at home. Line cooking, where she would spend years before controlling what goes on a restaurant's menu, is high speed assembly more than cooking. I did a year of the Delgado internship program before realizing that I was learning 5 times more at work than I was at school. The industry is full of misfits, drug addicts and ex-cons and some great folks as well. I will say that my culinary background has been a big help in my career since... I work in sales management in the industry.

What she really needs to ask herself is this: "Do I want to work nights, weekends and holidays for little money and few benefits?" Because that is the reality of the culinary lifestyle for at least 5-10 years post school. If she plans on a family, I also don't see how motherhood and and a culinary career are compatible.

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TreeDawg

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do you want your children to turn out like me? I didn't think so. Tell them to get a normal job and thank me later

I don't know about other schools, but CIA requires at least 6 months of restaurant experience just to apply.

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This, but mainly to let her get a feel for the industry. Cooking at the basic level in restaurants is not like cooking at home. Plus the restaurant business in the back of the house is generally male dominated and isn't usually a glamorous job.

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I agree with this. There are a ton of people that love cooking at home, and are great at it. BUT...that's very different than working in a restaurant kitchen. The work is long and hard! It's definitely a labor of love and it can take years of pretty much slave labor to move up. Not saying don't do it...but work in a kitchen first and really understand the industry before putting money into formal training.

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Mark Fitch ring a bell?

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Yes he was an instructor at Delgado before he took the pastry chef job at Dorignacs.

In that case I definitely know you. I was in the program at the same time, and worked with/for Mark at Dorignacs for a bit.

1. Move to New Orleans and work in a kitchen

2. Go to Delgado

3. Profit

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skip Delgado and do this

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My BIL is a very accomplished chef in NOLA for his age (27) and is moving up quite quickly as he finishes up at Delgado. He also has an undergrad from UNO as well, though.

I think I do, my name is Jerome, I was ther from '84-87, started at the Winsor Court that semester. I was the last person to work with the executive Andrew Spahr before he was killed in a hit and run on Tchoupitulas. It is a hard thing to work over a hot assed range while being numb as a human, silence is not normal in a kitchen. I talked with Mark a few months ago, he is a big f'ing dog, and still has his laugh.

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Friend of mine dropped 60 grand on culinary school. He currently is a sous chef at a very nice restaurant. His advice to me when I asked him if he thought I should look into it was don't waste your time. He said you learn just as much if not more by volunteering to work in a kitchen, hone your skills for free, and work your way up. A lot of restaurants like people that volunteer because they can train them to do things their way.

The executive chef/owner of Fit Gourmet went this route. She volunteered at Commander's one time and parlayed that into a 2-year apprenticeship. Only made $5 an hour when she started. Here's her bio:

Dione M. Duhon

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Wow. That is all very interesting. I have a 22 yr old son interested in cooking (and alot of other things) and we are trying to give him good direction.

How well do you know this Dione Duhon? Why would she go from Commander's Palace to a delivery service?