February 20, 2009, Newsletter Issue #142: The Learning Curve of the Apprentice Chef

Tip of the Week

As a student working towards a culinary education, you no doubt have big dreams. Of course, you know the old saying, “You have to learn to crawl before you can walk.” For an apprentice chef, nothing could be truer. Like any professional, there’s a certain amount of time required to learn the ropes. Graduates of top culinary schools know the classic core techniques but may not have the life experience behind them to develop the kind of confidence required in this profession. 



That’s why the top culinary schools build practical experience into the curriculum gradually. Students progress through various levels of core techniques, building on each one in the kitchen and eventually moving into a real world restaurant setting. The French Culinary Institute of New York City offers that training in their on-site campus restaurant, L’Ecole. Other colleges may arrange to send their students to work placements in the field.  Work placement is probably one of the most important credits in a culinary program. In fact, most colleges require a work place completion as a condition of program completion.



As an apprentice chef, be open to suggestions and mentoring from industry professionals. Chances are they’ve been at it for a while. If they’ve got something they want to share with you…listen up! Even if you’re fully employed as an apprentice chef, you can still benefit from advice and/or suggestions.

 

 

 

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