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Advanced_Car1599 t1_j71mew3 wrote

Culinary schools are great. Better is experience. Real kitchens are just not the same and glamorous as many imagine. Apply at the best restaurants in town and start as a dishwasher. The staff will have you do things on the side, like prep. This is the way.

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LMauerman t1_j71r8z9 wrote

I could do that, I’ve thought about that way to.

Personally though I just wanna have those certifications under my belt. SafeServ alone opens the door to almost ANY restaurant in the U.S. I’ll learn good basics, and the way in which those restaurants want things done. Plus I’d hate the idea of being stuck as a dish boy and just learning occasionally when they wanted to teach me.

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