Culinary school is not a prerequisite for becoming a chef. I used to be under that misconception. It is your experience and skills that make you a chef. I worked in the business for about eight years before I went to culinary school and that was to try and boost my income.

In reality I probably would have made close to the same income with out a degree; however I cannot discount the effect that it has on those who graduate from the more well known institutions. This troubles me because these individuals very rarely posses the skills to be successful right out of school.

It takes years of experience working in the kitchen managing people and situations as well as building skills that will allow you to be successful. I suggest that any one interested in becoming a chef would spend some time in the kitchen first to see if they are really cut out for this line of work before wasting money on culinary school.

I believe that education is part of the natural progression of any profession, but there are many different ways to educate one’s self. In the kitchen hands on experience is the best way. Culinary school then validates that already learned knowledge, which increases your value as a chef.