A Sous Chef's Perspective On Culinary School: Is It Worth It?

[@RyanDeanDexton]

here's the first video I was referring to: kzbin.info/www/bejne/aZqZk2p4n5WJbNk thanks for watching everyone! ✌🏼

[@MrChrisshoe]

You don’t have to apologize to anyone. Personally, and as adults, we should realize you have to take the good with the bad. When I look at reviews for products I always look at the low reviews and note what they said as this is often paints a more thorough and realistic overall picture of said product. I would prefer to know both sides of the coin before buying in, especially with something like culinary school where you are investing tons of: time, money and effort to complete.

[@jakealden2517]

I am glad you were straightforward about culinary school and the industry, because too many people go into culinary school thinking it's going to be easy and when they find out it takes hard work, commitment, and sacrifice, they can't handle it.

[@fionap.6311]

Just found both of your vids today, seeing a year difference of experience and maturity in a couple minutes is amazing. Thank you for your honesty, i recently got into a year long diploma of introductory culinary arts because covid happend... and i've had a major switch in my career and considering this full time, i've been cooking since a was about 10 with my grandma and soon turning 22 this has been my only consistent passion. This has given me a lot to think about and consider again thanks for not sugar coating your experience.

[@adambittner3191]

I love your content! I just graduated university and am trying to enter the restaurant scene without training in culinary school. All of my food experience comes from working on the production side of things - I've had the opportunity to travel and work on farms all over the world and see different products and how they're prepared. I think a role like chef gives me the chance to show people sustainable products and introduce them to new ways of eating. Hopefully things go well!

[@daviddisandro821]

i never went to school, but i worked in 6 different kitchens. each was unique in its own way. you werent lying about the drugs and alcohol. everyone smokes. i developed an addiction to alcohol. all in all though it was a good experience. im doing something completely different but what i learned about food and people stay with me.

[@seanmorris1985]

It’s definitely a problem in the industry. I’m personally part of the 1% then that does not doing any of those things as a chef. But I feel it’s the way some people have to deal with stress in their life’s and the kitchen is they turn to those vices.

[@donnyt857]

Seriously! I have had many friends as cooks and wait staff. Half were on drugs or partied hard. The cooks always had a hookup. I was always shocked.

[@georgeweatherford1027]

When I worked in the industry... damn was there a lot of alcohol after work. Some started before the shift even ended. Being a chef has a lot of pressure and this is how some relieve it.

[@donnyt857]

It’s great you can give a colorful perspective. Pros and cons! Speak your truth. 👏👏👏

[@kingofdehsea]

I still think it's pretty important to hammer home the romanticization and stagnancy of the restaurant industry. Everywhere you see three michelin star chefs refsuing to point out any of the flaws of the industry. Or if they do, they make the choice to simple tell it how it is. It is their responsibility because they have the platform to do so. "This industry can suck the life out of you, you have to be hard in this industry, but it's all worth it if you put in the work." Or the hyper slo-mo shots of someone washing their hands on Chef's Table while the chef talks about sacrifice and suffering and excellence. It kind of reminds me of being an artist -- work for free to get anywhere in an industry where "being an artist" isn't even a job. I'm not complaining, I just want restaurants and galleries to be things of culture (as much as possible) not enterprise.

[@Earphonejunky]

a little late to this video. but i agree with everything youre saying. I haven't been to culinary school but have been in the industry for 13 years. I've seen/hired cooks from schools but the expectations vary. It all comes down to experience. i highly encourage students to work in the field even its 2-3 days a week to fully grasp how the industry works in real time. There is a wide array of styles out there to learn from whether its corporate, fine, casual, pub etc. Find your niche, work within it, progress and ALWAYS know your worth. hope this helps for all aspiring chefs.

[@Hunter357mag]

Well said. I took the "hard knocks" school of learning vs. culinary school. That worked for me in the time and place I was in. I've worked with people who had both directions in learning, imo, it all depends on the individual and how they apply the knowledge they gain. Great video!

[@themoodydistrict1697]

Excellent video Ryan. This is a very real reflection on your art. All the best dude

[@randylalrinsanga3078]

Ryan i think you're growing more handsome each day❤️

[@donnyt857]

Agreed. He looks so good with his hair growing out. Those locks!

[@RonaldChristy]

Agreed...

[@prideolea]

You shouldn’t have to apologize for being honest. People will always have an option about everything. Be you without filter. Cheers mate.

[@Burp964]

A very good video: you are very pleasant to listen to (and almost to the point of distraction, to watch: my grief are you good-looking), but what I particularly like is that you are never defensive. You stayed calm, expanded on your previous content, even apologised for the viewer misinterpreting (unnecessary, but kind). In short: thumbs up across the board! PS: please make more video’s 😉 or just hijack the other ones 😏 (and it’s great how much better you’re doing, today)

[@darlin9153]

I really appreciate this video! I definitely enjoy seeing your growth. You took the time to evaluate the advice from last video (a year ago) and adjust while adding new advice from your experience. This was well done content!

[@roycc07]

Watching the second part regarding this topic gave me the same mindset I had from the first video and that is the fact that I wouldn't change how I got to where I am right now working in kitchens. I may in the future consider going to culinary school if that crosses my way but I'm pretty satisfied where I'm at right now working here in Los Angeles.

[@MrChrisshoe]

Ryan so handsome!

[@berrilkenoly5191]

WOW! More positive than the first video dealing with the subject. And, your delivery was definitely more polished. Looking forward to viewing more of your videos. I liked your video on how to sharpen knives, it was a help to me.

[@x86ed]

I understood perfectly where you were coming from in both videos man, I took a two year degree for management for a lot of the same reasons. I did a shitty video about online school that I think I need to re so honestly.

[@catherinecatalan8527]

How important is creativity in culinary? what if you want to be a chef but is not artistically inclined?

[@suginami123]

A very fair and well thought out presentation. Thanks

[@chrisk5651]

Great job! Very much appreciated-thanks!

[@pmikeymike]

Great video Ryan! Totally awesome, thanks for sharing!

[@darlin9153]

(Long comment) I don't feel like he was complaining in that video at all though? I think depending on the school, people have different view points about that topic. There are *some* people who may feel entitled because they went to so-and-so prestigious culinary school to cook so therefore *they can handle any workforce or receive treatment.* The more they expand their options, they will realize that culinary school education can only take you so far. Every job and promotion has different requirements that education cannot teach you alone. From what I've seen the industry is based on *experience* . So to them I would say don't put your eggs and hope all in one basket.

[@bradmack8953]

What it's like in the industry in Australia.. In Australia where I trained you do a 4 year apprenticeship and you become trade qualified. Generally you work for a few months in your restaurant situation before starting school which is either 1 day a week or block release of 1 week every month. When I trained the cost was really minimal and these days I believe it's around $1500 to $2000 a year with your initial trade tools being subsidised. $40K for culinary school seems ridiculous to me. You are paid from day one and unpaid trial days/weeks have been illegal for quite sometime and a thing of the past but that's something I experienced starting out. We also have school work experience programs available to us. Your pay package increases for each year you finish. Some apprentices will stay at the same restaurant/hotel/pub ect for their whole 4 years while others may change places during their time. An apprenticeship gives you a good grounding in the industry because you get class training and on the job training simultaneously. Of course the quality of teachers both in the school setting and the workplace will vary. I've worked under some well qualified chefs who's abilities were pretty overrated. You are never going to make a fortune being a chef unless you become a celebrity chef and those opportunities are few and far between. It's not impossible to get $80K to $100K as a head chef but it's a hard slog. The really good chefs have a love of cooking and it shows. This had gone a bit longer than intended but I thought a perspective from down under might interest you and your subscribers. Keep up the videos, I enjoy them very much.

[@donaldtopp5438]

Good explanation and delivery, Ryan

[@aliciastuart949]

I totally agree Ryan!!! You definitely have to have thick skin. Yes agree school is a foundation and then work environment is different. I see new teachers all the time start teaching and only make it 4 years and quit because they can’t handle the classroom environment. Also every kitchen is not the same. One kitchen environment could be totally different from others. Sometimes it comes down to how they are managed and taken care of along with the balance of different personalities.

[@wimvan362]

Great video Ryan, honest and with your new clear things about be work in a kitchen. Thx 🙏

[@errongrasby2195]

I like your videos. They are pretty awesome.

[@robertbrown5826]

As a man who has been doing this for 19 years, and counting. I don't have a culinary degree and from what i've seen this man is telling the truth. There is a light side and dark side to the resturant industry. If kitchens required drug test no one would work in them. I"ve seen my station partner fall out from an overdose and the only thing i could do was keep cooking while other people try to help because thats what im trained to do. Get the prouduct out on time. Money wise and depends on location. I've moved from mississppi to chicago and went from 25,000 a year to 40k a year due to experience. If your an emotinal person then culinary work isn't for you.

[@simtowntwins]

AAHHHHH CONTENT!!!

[@freabisch]

A culinary school is an opportunity and not all have the opportunity to attend one.. Experiences counts

[@bobsana4590]

You are so right experience is important, I am a chef who graduated from a particular culinary school and a new graduate applied at my business who also went to the same school as me and thought he was a shoo-in, I would have loved to have given him the opportunity but I needed help immediately, I could not be a mentor to him I wish I could but I needed the experience person

[@KIMarin1]

Im almost finished with culinary school.

[@radracoon194]

thank you for this video, you made me so worried and i started thinking culinary school and the chef life was all bad because of that video💀

[@RyanDeanDexton]

Chef life isn't all bad, but its surely not for everyone! There is a lot of romanticization but that's because demanding days are incredibly rewarding.

[@angeloaguilera1459]

how much were you getting paid before as a line cook?

[@miguelowd]

Great content, thanks for the vid

[@mercymagaya5299]

just out of curiosity, what culinary school did you attend?

[@pinenkuo]

Be yourself. Everyone has different opinions. You aren't gonna convince everybody. ✌✌🌈🌈

[@anamewlion330]

I love you so much❤❤

[@rayhu4771]

Ryan I luv u！

[@swicheroo1]

Ah, I'm only here because Just Joe Lee is dating Ryan...and probably behind the camera...

[@carlospichardo6846]

I think that everyone has their own way of seeing things.maybe they didn't understand your point in the first video

[@aarontheabc]

❤️👏

[@GhostGrind]

If you want to learn to cook where else to you turn to if you did not have parents who knew how to cook? Don't tell me to go apply at a restaurant because most won't hire you as a cook if you have no experience.

[@aadarshmishra6951]

hey buddy can you refer some good school

[@user-sk6jg6kg9s]

❤❤❤❤❤❤

[@Dallas7]

Husbannn!!! 😍😍😍

[@Joseph_A_Dreamer]

All I care about is the fact that you remind me of Tom Cruise in this video. 😍🥰

[@lonelymf4543]

Which culinary school did you go to?

[@unnecessary982]

which culinary school did u go

[@russelldubbs6838]

What’s your favorite meal? Just curious.

[@rjyeezy76]

JOE. Duhhh..

[@mjohnson9563]

There is a lot of family (LGBT) in the restaurant industry and the work is hard and demanding but can be very rewarding. I was not aware that there was a large drug problem in the industry as we know it to be in the music and car dealership industries. The problem with drugs is not just the health side of it but also the financial side of it. Maybe the chefs and restaurant owners don't bother with it as for them it works. I've eaten at some pretty expensive restaurants in my life and to me it appears that if done right, it can easily be a carrier. My college roommate was from Beverly Hills just two blocks from Lucille Ball's house and his father was a chef at a restaurant in Los Angeles.

[@br5632]

Vcc?

[@tonyrandomm]

PARTY PLANNER! Sent Email!

[@josevalderrama7243]

This guys seems like needs more experience

[@im_dacky5398]

mehhh almost first

[@mikenelson1624]

👍✨💫✌️😎

[@BABYMONS7R.OFFICIAL]

HOTTT are you single?

[@rjyeezy76]

Dating Joe Lee.

[@shazee9042]

This is why spur of the moment videos can be so harmful. How many people decided NOT to pursue a culinary career due to the overwhelming negativity from your first video?

[@LickingBugattis]

I’m just now realizing that people really be coming for you in the comments. Man is just trying to give you guys a heads up on working in the restaurant which we all know is one of the most demanding and unforgiving careers out here