How Much Money Do Chefs Really Make?

[@dokegzbonito]

It's not about how low your salary, it's about passion. Your passion for food, enhance your skills and when you're ready to go. Maybe have your own classic restaurant someday. No matter what is it, if you love it, you'll do it. Make your dreams become a reality.

[@EGOCOGITOSUM]

is much better to do what you love in your free time than when you are working, and you need money for that...

[@GBEQUICKSCPOE]

L F sure if you want to live a miserable life go do something you don’t like.

[@RoadDawgLife]

Love & passion?! Last time I looked "love and passion" doesn't pay the rent.

[@a.j.viglianti4739]

The comment of the Year award goes to Dokegz Bonito

[@ncg8224]

@@RoadDawgLife I know, what a way to die huh? We're all going to die anyways, so why not die with a smile on your face? 70 years of life is nothing. Why not spend every single day living life the way you see it. When you're in your death bad lets see if you can bring all the things you have when you take your last breath.

[@Castellan_Chris]

Nobody spends all that money and time to go to culinary school to work for someone at $15 a hour. The end goal is to open your own restaurant. So you can cut out your idiot boss/owner thats profiting off your cheap labor. You either go to a established school or apprentice under a very reputable chef (assuming they even want your ass). You do this to network and also make a reputation for yourself. Also you can learn not only cooking but the business aspect of it too.

[@jesusisthetruth4497]

Yeah

[@jaypence332]

80% of restaurants fail within the first 5 years. A lot of my coworkers have failed businesses under their belts. At 3% margin it is also not the best business.

[@jdawg119]

It sucks bc I want to go to culinary school, but I don’t think I want to OWN a restaurant.

[@emanandchill]

@@jdawg119 own a food truck like in the movie Chef. Less risk, smarter move. Moving restaurant.

[@proudly_precious]

that's assuming you have the money and investors lined up for the start up business.

[@joeguernsey1213]

I started cooking in my first restaurant at the age of 18. I needed a flexible schedule so that i could get my degree in CIS. I learned very quickly that sitting behind a desk looking a computer all day is not for me. The rush of a printer that never stops on friday and saturday night has been my drug if choice for the last 20 years. In those 20 years of working the industry I have worked alongside and/or supervised probably 25 Culinary School grads. Of those 25, about half couldn't handle it. Weed out on an average Wednesday night and then walk out on a busy Friday night. Some didn't know how to improvise when we ran out of something. Others insisted that there was only one way to make something. Remember kids... There are 1,000,001 ways to make a pot of chili. And every single one is wrong. Personally, I have never been to culinary school. I know what I know from some great chefs and the good old fashioned on the job training. I have nothing against those that have or that want to. Remember, school does not make you great at this job. Desire, drive and passion do. Maybe a little insanity mixed in there. The desire to WOW people with every single plate that leaves the kitchen. The drive to constantly push yourself to make the perfect plate. And of course the passion for food. To anyone out there that is actually reading this, you have to remember two things about this business: 1) No job is beneath you. Even though I am the Executive Chef, I still get in the dishroom and bust out the dishes better than most dishwashers I have ever had. If you get sent to shuck oysters, you do it with a smile and become the best oyster shucker in the restaurant. 2) I have lived by this one since high school... Be kind to others on your way up or you will meet them again on your way back down. Best of luck to everyone.

[@frankmyers8062]

you are correct. I can't stand working with chefs that can't improvise. improvisation is a huge part of being a good chef. you can't let yourself be limited creatively just because you lack certian ingredients. you have to be able to improvise, adapt, and overcome, quite often in kitchens. hell at home my gf and I were making burgers realized we had no buns and NO money. but we did have ramen noodles. so I decided to try frying the ramen in the saute pan. I broke it in half and crisped it up. it got golden brown and super crispy and they had enough body to support the hamburger patties nicely. they added an extra level of texture and crunch to our burgers which was surprisingly nice. absolutely delicious. try it sometime you will not be displeased. people want to say that they need or only use the most expensive and best ingredients, that is not what makes a great chef, the ability to take the crappiest and cheapest ingredients and turn them into a delicious meal is what I feel makes a great chef. anyone can take a piece of Kobe beef and have it taste good but if you can make a cheap basic cut of meat become a tasty awesome meal then you have done something truly special. not every chef is able to do this. plus my gf n I have been so broke that we would resort to dumpster diving for or food. we wouldn't take stuff that seemed unsafe to eat but what we would keep she n I would turn into awesome meals. we'd invite people over for dinner and would let them know b4 hand that it was from a dumpster. they'd be hesitant at first but once they took a bite that hesitation would disappear. but I digress, next time you decide to Burger it up try frying up some ramen as the buns. it's really neat.

[@jessy6663]

Thanks... I'm 15 and my dream is to become a gourmet chef... your words help....I started cooking when I'm 13

[@anthonycolon222]

I have this conversation alot with people, I am someone who has worked in the industry with out any culinary school education. I started washing dishes but always had a passion for cooking and when I got my shot on the line it like a dream come true. I enjoy the rush I become very focused when under pressure my goal is to become an executive chef myself right now i am a kitchen manager. But when it comes to many of the kids that went to school alot of them Crack under pressure because one thing school doesn't teach them is how to deal with a weekend evening rush. Many chefs have told me just keep asking questions and the more you learn the more you grow the more you grow the more you get paid. I feel you just have to have a true passion for what you do and for sure never ever forget where you came from.

[@sweetncool]

I went to culinary school & I learned a lot of things I didn't know. I work in a kitchen now where I'm the only culinary school graduate, but I get paid almost 20% more for doing the same job as others (well a bit more because I have more skills) you get out of culinary school what you put into it. my advice. work in a kitchen while you're in school or before. see if you really like it. some people don't know what they're getting into & can't handle a real kitchen

[@Psalm_27.4]

@sweetncool CONGRATULATIONS!

[@toddjenest3212]

Agree. All kitchens are different.

[@guestguest4023]

Chefs usually have a very low education level, and they disrespect those with more education. To truly understand cooking, you have to understand science because cooking is a scientific process. Even culinary school teaches shallow understanding regarding cooking. Chefs ONLY know the process of cooking, but they really do NOT know what is really going on.

[@jesusisthetruth4497]

Thank you :)

[@GhostGrind]

Do you get paid more if you have a culinary degree?

[@zoremgonzaga9225]

Watching the people smile while eating your dish will be the greatest pleasure for chef .. In the end it's still for passion

[@jesusisthetruth4497]

Passion.

[@aladinhegic3306]

Right my friend was mophing flors at pizza place, and than the owner of Mediterranean restaurant took him, cuz he was mophing fast and clean. now he's the top Chef makes over 20$H and he's so fast and good than 5 people together.

[@PipeLineShockStudios]

People dont realize that chefs are tradesmen. We are a trade. We are the lowest paid out of all trades. Its actually a little sad. 12 hour shift are and a non 9-5 schedule deserves better pay especially since fast food is asking for 15/hr

[@aarondreyer]

Also practically no breaks (unless you are a smoker.) And expected to work every single holiday and weekend.

[@noblelies]

It's easy to say it's worth it if someone else is paying for it. But, if you're personally taking out $120K in student loans to get a $60K/yr. job, you are insane and will soon hate your life.

[@areujokingme]

2 years ago I attended the culinary program at the Art Institute International in Minneapolis for about 15 weeks before I dropped out. I was learning useful things that have stuck with me since, throughout my career, but the most learning has come on the job since I've dropped out, and it's the kind of stuff they simply can't teach you in a school setting. I think the fact that culinary schools are often for profit is rather tragic. The Art Institute International felt more like a business than an institution of higher learning, and every day we'd get another sales pitch for the education we were receiving within the same breath, and by the time I left I felt duped. If you want to work in a kitchen, get a job as a dishwasher at the nicest place you can find and work your way up. Show interest in the cooking. Ask people what they're doing. Ask if you can help. The truth is that food is endlessly fascinating and even the most experienced chefs among us can learn things.

[@Rsantiago68]

I am a culinary student who eventually wants to own a restaurant and travel. Sure money is low pay but I am able to defend for myself at home on my day offs. I have a feeling the culinary industry will get big in the near future. After all, it’s just now starting in the US.

[@eater]

Thanks for all the stories in the comments about going to culinary school. Keep them coming. It seems like everyone has a pretty unique experience and there is a ton more to say about this.

[@brandonsanchez3783]

can you do a vídeo about tsuji culinary school in japan

[@josecorona7316]

Brandon Sanchez weeaboo

[@Wiizkid69]

This video makes me upset. Targeting culinary school is cowardly. You must target paid education in general. I am a Chef and find this extremely disrespectful. A persons drive determines their worth not the education they have. Education helps, without a doubt. However there are people graduating with masters degrees in literature or philosophy and are unemployed. I went to culinary school. I paid my dues by working 2 jobs while in school. Not the story you paint of “Mom and Dad”. My education gives me the tools, my drive allows me to succeed. Chefs with an education sweat just as hard, bleed just as red, and cry just as emotionally as those without one. Being a chef takes balls so please do us a favor and show some exceptional chefs from both sides of the table. Thank you.

[@anthonyfootball80]

you gotta own your food place ... thats the goal

[@CaptainAR11]

Im have a Computer Science major BUT I have studied Culinary Art. People dont become chef for the wage. They do it for passion, personal or for business.

[@persephone8960]

So comp science or chef job?

[@sp4rtavus244]

Thats funny cause I am going from Culinary Art to Computer Science.

[@CaptainAR11]

@@sp4rtavus244, you’re on the right path

[@sp4rtavus244]

@@CaptainAR11 Yeah thx. I am not really going for computer Science but I am studying for Comptia Sec and Net certs and looking at Cyber Sec industry. I am 47 years old. lol Going to be tough but hopefully will work out.

[@simsitzer4578]

@@sp4rtavus244 I'm currently in a computer science major and I'm planning on switching to Culinary Arts...

[@bobbybrown5196]

I think it’s a mix of schooling and experience at the same time. I decided to get my culinary A.S. From my local community college while working. I became an Executive Chef and continued my education from a university in hospitality management later. I think community colleges that have a culinary program are better in the long run for future chefs I was only 5k in debt instead of 70k

[@cgurungplayers]

My 12 years of experience as cook, I'v found them(culinary students) doing the same thing everytime.....they just dont want to talk about new stuffs...they are always like " I was never taught his" "this should be like this" theres no passion ... If u really want to earn money , do something else.....dont waste your time n money doing culinary courses if u want to do the same like them....and about chefs salary, you can earn lot more than this video is showing but u'r not gonna make it without passion,hard work,creativity,....but.I still recommend "culinary school" .....worth it!!!

[@frankmyers8062]

absolutely. a lot of fresh from school chefs are not open minded because their teachers told them that this method is the only correct way and if you do it any other way you are wrong. which is ultra shitty. you need to be creative, passionate, and always willing to try new techniques and expand your creativity and knowledge. if you are unable to do this you will never reach your maximum potential and ultimately limit your ability to better your skills and advance your career. no one wants an uncreative know it all chef who is unwilling to change. generally that is death for a restaurant. I've also noticed over my 20+ yrs cooking that classically trained chefs tend to be bosses not leaders. which I absolutely detest. my biggest thing when I'm running a kitchen is to never be a boss but to lead your team. especially to lead by example. if you can keep your team's moral high they will be far more productive and definitely more creative. which makes all the difference.

[@DelusionalB]

I have wanted to be a chef ever since I was little it has always been my dream when I was little I even drew a picture of me as a chef I hope some day when I become a professional chef I could atleast have been able to tell my younger self you finally made it bella you finally made it but I hope that time will come soon 👩🏻‍🍳👩🏻‍🍳👍🏻😊😌☺️

[@davidmarino345]

I hope so as well

[@kiwiw3678]

Same here, let’s do our best

[@binodtharu5247]

I was inspired from food wars and I am 14 now and have no knowledge as a chef can I still become a chef after going to a culinary school even though I don't have knowledge about preparing food from childhood 🤔

[@PeridotCentichannel]

omg A venti profile picture.

[@AnhTrieu90]

I think cooking is very much like many other art forms, you generally not gonna get a lot of bang for you buck. The industry is terribly saturated and requires constant innovation to keep up. Only the people who are passionate enough to handle the pressure and venture out of the ordinary way would eventually rise on top. So don't cook for a living, but cook out of passion.

[@DickDack]

well said, do what you love

[@irishsoprano3485]

Went to school for HVAC and plumbing make $62 a hour. With one van being financed right now on my way to my own company. Owed only 10k in loans which paid off in only year from my company re-embersment program

[@simonrussell9627]

Good few years as a chef and all I can say is if you plan on making money in catering or hospitality your in the wrong bussiness, I Love what I do, but it's hard work, unforgiving, physically and mentally demanding for less than the average person earns a year (U.K). I'm sure peeps fresh out of culinary school have the know how, but when dinner rush come and you're a chef down, starting to cook from fresh because preps ran out, you won't have the competence.

[@freddymarcel-marcum6831]

Just go to community college and get an AA in Culinary Arts, I'm doing mine for about $5,000, it's two years, it's a public university degree, and it's the same as going to private culinary schools.

[@TheMabes69]

or do the AAS nursing....make $68 K out of school

[@iwanttolaugh1425]

Aay brother ...I am from south Asia , I thought of going for culinary arts in community college but I am worried ...will I get place from community college in Hotels and resort ?? Please reply

[@Nogu3]

I'll be honest, I feel like a lot of people here to talk about "passion over pay" have never worked a full 10-12 hour shift in their life. Yes, we love what we do, hospo is like a drug that gets your blood pumping in the best and worst ways, but that also comes at the sacrifice of social life, weekends, holidays, decent pay, family and hobbies. I've been working almost 8 years now as a ramen chef, and I couldn't tell you how many times I've been this close to collapsing from the sheer exhaustion.

[@perspectiveiscurrency1541]

If your prepared to pay 40,000 for networking in itself go to culinary school. If not you can learn while getting paid at any fine dining restaurant. I've worked with plenty of culinary school students and in reality the most important thing they don't teach you is how to deal with stress and chaos which are ultimately the most important traits to have in any restaurant.

[@heyontv]

great topic i went to 2 culinary schools. first one was more like a high school diplomain singapore(where im from) and the other an asso degree(@ johnson & wales USA) (i never finish because i feel that i would be spending too much) my only reason to go for my 2nd culinary school is to find better opportunity after school. its more about having a great start in your career than to work up the ranks the hard way. yes u have to start at a place everyone once were, a fry cook, but with the basics the school has thought you through will take you to places faster than many. the pay may not sound much but imagine the food already provided free or heavily discounted. u will also learn to shop better and be more cost effective. it is a skill set taken for granted at a low pay. (btw, i have seen chefs with 100k pay per year)

[@Siignification]

Hello, I'm also from SG. I'm going to take my O'levels and I'm thinking of taking F&B in Polytechnic. Any advice? Which polytechnic is better?

[@heyontv]

i went to shatec which leads u into hotels (mostly 5 stars) to work in. sunrise gives to better follow up into johnson & wales university (which i went to even with my shatec cert.) ITE is very looked down but doesn't mean they are all bad. the polytechnic which i think u are eyeing on is by cordon blu which is a good school too and a good start if u are still unsure if it is the right path (switching is easier there than the more dedicated ones) i can't really say which is better because there is a lot of competition. overall these are my view points and may defer to others. ultimately only u can be your own driving force no matter which school u go to. in my class only about 40% of the class are in food related work places and thats considered pretty high. after 5 years since grad.

[@MegaTech81]

Started out as a busboy when I was 17. Couldn't afford to go to culinary school and did terrible in high school so during that time, I thought that was it for me. The head chef was one of the most stubborn men I have ever met but his heart was gold and he loved food. Taught me everything I know until he died in 2008. I now run my own kitchen in north Seattle thanks to that man.

[@alanfreeman7374]

Why the mention about geese at the end?? Weird...

That "thing" that says 60k is nothing. You are the problem.

[@christianwheatcraft6518]

60 is nothing for the job. you are the problem

[@ezeo.7315]

60k is something however for the job You would expect 80+

[@ezeo.7315]

boo boo I guess I see it in a different view because I live in NYC

[@Travis_Manu_Blessed_by_GOD]

$60k is a lot, I work warehouse and that's what I make before tax and I make $25 an hour so for the average Joe that makes barely over $30k, $60k is alot

[@10iStriker]

@@christianwheatcraft6518 i dont think she is talking about getting 60k for the job i think she is talking about GENERAL. which 60k is a lot for most people living in minimum wage. It just depends on the lifestyle of each individual. the more money you make the more youre going to spend

[@nunnster1999]

It all depends what you do with your knowledge. If you acually pay attention and soak up everything and do something with that knowledge you can go far places. It just matters how pasionate you are. Dont let this video change your mind.

[@sktyby]

I love how these young people think they are going to start jobs making $100K per year. That's whats wrong with these kids. First: Stop chasing money and go for your passion. Second: Working your way up, gaining experience, and becoming a professional takes time. Third and Last: When will you learn that TV isn't real? Many of the folks on Food TV worked very, very hard for many years to get where they are. They don't show that on TV where advertising dollars pay for glamour. They couldn't get you to buy off on culinary school if they talked about how much it sucked. Me 10 years restaurant experience, 16 years military, lots of hard work and dedication.

[@smokenaceszesty-csgo5556]

Very right i am hopefully going to be a chef doing it for passion not money

[@RF-cp7hk]

Smoken Aces Zesty-CS:GO good luck on the bills ;)

[@Imperial0666]

if you're taking out this much debt they probably would expect a higher wage. you probably went to school for pennies on the dollar compared to what they have to pay nowadays.

[@firstlast5630]

@@Imperial0666 they pay so much because of student loans.

[@СшаСша-ф5о]

I paid $3k for culinary school in Canada in 2007... USA is an absolute rip off. I became a journeyman machinist for all together, $5k. I became a millwright/industrial mechanic for free because I literally just challenged the exam since I knew a lot already from being a machinist. I became a welder for free by challenging since I had a lot of work based experience as a machinist. Gotta know how to do TIG as a machinist. Hair school and makeup school were pretty damn expensive at $15k each... All together, $38k I've spent on education and I can pretty much work anywhere in almost any skilled industry in Canada. $68k for culinary school is absolute criminal!!

[@sbrownson6155]

I graduated culinary school in the early nineties. Was it worth it? I have 2 ACF certificates a full 2 year culinary education. It cost me about 1000 bucks total. For me yes worth it. Would I tell people to do it today? Heck no. Not unless you really have a desire to do it and a plan to succeed in the industry. Sure 1 guy from school became the exec pastry chef at the Rio in Vegas. Most of us make 40- 60 k a year. Don't get me wrong I'm happy. Its taken a long time to find a job that will support my family. Thank God they toughed it out threw the 14- 16 hour days, no weekends off, work every holiday. I work at a hospital now and I feel like a human being again. I must also say that 90% of the things I know I learned on the job. School was a great recourse. It gave me the tools to find out what I needed to know to make my bosses happy. It kept me out of the dish pit (unless the dish washer didn't show up). Cooking is now my hobby and passion and as a restaurant cook it never was. I make bland dash diet food for sick people (at work). Now that I cook for fun again at home and have the time to do it. Its become what I always hoped it would be. A creative outlet and an homage to the food tradition of my family. I could have done that as a plumber or a post man. Its taken years to become the chef I always wanted to be. Its for the people I love and care about the most now my family. Go be a chef do it! Just know what your getting yourselves into and love it to death. If you do you might be the 1 percent that makes it. Good luck and God bless you guys.

[@shylaaababyyy]

how did it only cost $1000?

[@sbrownson6155]

I went to a acf certified trade school in Los Angeles. It cost 12 bucks a unit. Culinary school was no big thing back then. I think the US version of cordon blue only had 1 campus and they weren't certified at the time. It just wasn't a popular thing at the time. Now days schools charge what they can get away with. Back when I went to school the going rate for a trade school was 12 bucks a unit, 12 units a semester, 4 semesters. Had a few lab fees and some book fees and that was it. If anybody does decide to go threw school make sure they pic an ACF school. It will ensure you can get all the cool letters on you jacket when you pass the tests. You will also get an education in business accounting, nutrition, food sanitation, catering, production cooking, restaurant management, etc. Its a much broader form of schooling rather than just the labs. Good luck and God bless.

[@jphonevids]

there's no guarantee anymore folks, not even in engineering or medicine. Just pay your dues, work hard, learn to play with the other reindeer and eventually the "gatekeepers" of what you want will notice

[@blacklyfe5543]

jphonevids you don’t know what you are talking about cause doctors and engineers make 80k to 100k every year and it does guarantee good good fortune 🔮

[@EruEdnew]

Black Karnley i think u missed his point. He mean that there are no guarantees in life unless you try. I knew some who graduate engineering who can’t land a job on engineering field. We have different fortunes.

[@d.lawrence5670]

jphonevids, the "gatekeepers" will notice if you're a white male...everyone else can pretty much forget it. Just sayin.

[@austinparkinson4820]

I’m a culinary student at a tech school and it’s free and I’m getting a degree in it, when I graduate I’m 14 rn

[@Saffrone221]

I took culinary. It is a rewarding and well sought career. Now i took nursing. Reason it didnt end well for someone like me. 1.) its hard to get a line position unless you start as a dishwasher or server 2.) most people working in the field are latin, and you have to learn to speak spanish to earn their trust. 3.) working in any restaurant attached to a hotel is a no no. Doesnt pay well. 4.) they give you a lot of overtime and alot of night shifts 5.) alot of colorful characters that will piss you off. 6.) you have to have the fortitude to handle the intense heat, rush, frustration, migraine, and you will be yelled at and cursed at more than you can handle. My advice to be in that industry, you are either the boss or working part-time. You will go mad crazy. Build a level of fortitude, youd be there with a clear mind, pay suk unless you work in the line for 16-17, anything less is crap.

[@zenithmaiden2109]

Food is a love language for me, I've loved cooking all my life. It's been the center of my home and a way for my neurodivergent self to find a medium to communicate that everyone can appreciate. To me it's a measure of civil service, a way to finally be able to present my obsessive self in a way people can appreciate. Culinary school may never be worth it on the books, but it's one of the few courses that can teach you a more advanced iteration of a basic life skill that you can use every day for the rest of your life. I cannot say the same for a lot of other desirable degrees or certs I've considered. I will definitely be going to pursue some manner of culinary education just because I genuinely want to better myself and my ability to connect with people by perfecting these things. It's art, science, and precision - but the human element is very strong at the center of its concept. It takes so many shapes - from the history of the recipe, the inspiration of the cuisine, to the farmers and vendors, to the people you serve and your team. It is by far the most compelling to me rather than dryly pursuing an accounting degree and making six figures. Live life to LIVE!

[@jcman-lp6lg]

well I don't care about money or its cost but I do care about my time, my social life, getting a family, and my sanity... I am not passionate enough to let those go goodbye culinary arts... now I have less then a year till I finish community college and less then 3 months to find another career...

[@luciastaylor4940]

I’m going to be attending culinary school starting in 2020, and 1. I’m not doing it for the money (although getting paid well would be nice) i’m doing it to hone my skills and become exceptional at one of my favorite activities in life; 2. Part of my curriculum is learning how to effectively run a business, so while i may make less than 40k as a pastry chef for, say, 10-15 years, I one day plan on owning a restaurant or bakery, and will certainly make more for the remainder of my career.

[@tirumalarajushivaramaraju5944]

Depends on your qualification,Experience,Hotel or place you are working for.

[@ghettowoodfb6772]

My dreams of going to culinary school are destroyed

[@LibertarianGamer-ff5tg]

Work as a dishwasher and move up. At the same time, go to business school so you can be a manger. Why work in a restaurant when you can manage one?

[@d.lawrence5670]

Kyle, to answer your question "Why work in a restaurant when you can manage one?" #1 - Uh, doesn't managing a restaurant qualify as working in one? #2 - Being a manager is a completely different job and not everyone is cut out for it.

[@jamesapombo1484]

Same with me my father told that my hair will burn if I go to culinary collagen after end my high school in 2010....

[@jrivera018]

I just made the same comment before reading this. Some make it, but there’s no way I could afford that

[@queen_xxqueen6042]

GhettoWood FB 🤷🏻‍♂️

[@sahinanaya655]

I been working in restaurants for 7 years love to cook i have pashion for cooking and i been next to some exelent chefs is not how much i want to make a year but in usa a title or diploma is pretty much necessary to get recognice or take serious for a position for me going to culinary school is just to get sertified as a chef and really guys if you have pashion for cooking the money and oportunities show up latter on my main goald is to open my own restaurant and bring the team of people that during this years i meet in every restaurant i work for a big corporate or a family own restaurant what makes you diferent is pashion and not the diploma or sertificate but i only need to be sertified to really call my self a chef i love cooking and im always learnig something new 🍝and good luck to everyone out there and dont loose pashion cuz when you do it became a work instead ..

[@frankmyers8062]

if you are passionate and determined and continue to grow your skill set the opportunities will arise. if you are capable of creating delicious and creative meals people will begin to take notice of you and believe me I've been cooking for 20+yrs now and have been able to Garner a great reputation in the restaurant industry in my city for making amazing food. it's to the point now that when I last applied for a job the KM already knew me and what I'm capable of doing, while I was filling out my app he came up to me and told me to just put my name on the top and had me go back into the kitchen and make him a meal for his lunch. he wanted to see what I could do because he had heard of me but never had the chance try my food. so I went into the back and prepared him a cinnamon and brown sugar glazed pork tenderloin with an apple and onion compote and fresh pan seared green beans with crushed garlic white wine and shallots simple but super tasty dish. I've been making this dish at home for my gf for years so I've gotten the flavors down pat. he took 1 bite and said I'm hired and that he wanted me to run this plate as the special for the night. we sold 40+ plates of it that night and the following week he put it on the menu permanently. my point being be creative, don't be afraid to try new things constantly, and never stop learning as much as you can. it's very hard and takes time to get a positive reputation in this business, but it is incredibly easy to get a negative rep in this field. and once you get a negative rep it's very difficult to change people's opinion of you if it's negative

[@JaydenL.]

If I Ever Open A Shop I Make Sure My Food Wont Be Expensive And Good Aswell Maybe Even Go College If I Can To Learn More About Cooking And Recipe's

[@ricksmilow2272]

As someone with good insight into the range of culinary education options in America, I have six comments: 1. While the video narrator paints a negative picture of culinary school, the actual students appearing in the video paint a more positive picture. 2. This video and article make no distinction between "better" culinary schools which may be worth going to, and others, where based on results, there is less return on investment. 3. This video and article make no distinction between associate degree culinary programs which cost more and take longer, and diploma programs that cost less and can be completed faster. 4. The video and article have out of date statistics. Fact is, as of 2015, culinary school enrollment has stopped growing. At the same time, as Eater has reported, there is a national shortage of cooks, chefs, pastry professionals and restaurant managers. Never in our history has it been easier to get a fast start and rise faster in the field. 5. The concept of comparing culinary school with a year of college for "value" is odd. That's because so many culinary programs, particularly diplomas, can be completed in a year, while college takes FOUR years. There are 1000's and 1000's of professionals across America who tried college, didn't finish, and went on to culinary school to happily establish their career. 6. Lastly, we are reading bizarre and decidely less professional journalism when Eater could publish this article and video on 1/29/16 without addressing the fact and factors that led the Le Cordon Bleu schools to announce just one month ago that they would be closing down.

[@wheelman1324]

Thanks for listing the Iowa Culinary Institute.

[@_Alimm]

If you are paying for college all on your own I say you should second think it, try to work in the field first, join a Culinary association you can find great connections and mentors through that as well. If you are receiving a full ride whether by scholarship, financial aid or your parents are willing to take on the load I say go for it. Culinary school is a major push up and can be a guide you'll remember you're entire life. Also, I want to add that you do not have to go to a big name Culinary school you can find a college in your city or close to you that has a Hospitality Management major that focuses in Culinary. They teach the same things and you can also learn things on Lodging, Travel and Tourism as well and it's so so so much cheaper in comparison.

[@mapledoodle5516]

With tighter regulation from banks now for privatized loans, how do prospective culinary students even land loans? Banks know what potential salaries are aligned with the careers their clients will be studying. From experience, when my wife committed on becoming a physician assistant some years back and decided she needed to take a loan- the bank had a multitude of questions she had to truthfully answer- much of it revolving around how she would pay them back. They weren't too worried about it because P.A.'s get paid decently but how does it go for future chefs making $40,000 while taking on massive loans that rival med or law school? Just curious.

[@VionyTania]

i graduated from one and currently studying other courses in different campus (same school) i know it's expensive and i can't even afford it myself with my salary during my industry placement period. but i think it's worth it to get more connections in the industry esp you're studying abroad. if you only enrol for fun, i think it's really pricey but if you love cooking and want to be in the industry, it's worth the money with a lot of blood and sweat on they way to reach your goal. cheers.

[@brucehemsworth6844]

It is the same here in Australia, putting yourself through school & even upon qualification a chef is still paid lowly. A newly qualified carpenter gets paid a lot more than a newly qualified chef. Not only is the financial cost is high but also the loss of good friends, missing out on family time, unusual social life, long hours, rampant dug use to deal with the stresses, split shifts, once you do the job of two people - sometimes expected to do the job of four, effected relationships, high expectations & the emotional cost etc... is worth it to still be a chef?

[@jsrhedgehog9981]

2 things 1. If you are willing to dish out $60k+ for a culinary education. You're doing it wrong. Education is WAY more expensive in the US than in Europe or anywhere else. 2. There is a drastic difference from getting a diploma/certificate, getting an Associates degree, and getting a Bachelors degree. These guys are quoting the bachelor/masters degree paths. Even taking that into account, you're still spending LESS than a state school, AND you are completing your Bachelors in 3 years instead of 4. Plus, you aren't wasting a quarter of your tuition on Gen Eds/stuff that won't aid into your career. 3. If a culinary school offers intern/externships (which SHOULD be a dealbreaker for you), those internships are likely paid. This means you're earning money back, gaining on the job training, and you don't have the "haughty graduate stench" that most workplaces despise. You'll have tangible work experience that puts you ahead of most other new graduates. 4. This is a bit hopeful, and maybe I' wrong, but a LOT of careers have been grossly misrepresented in today's society. Most people can think of what the conventional chef makes, but I challenge you to look at what an UNCONVENTIONAL chef makes. You've got your convential restaurant chef/restaurant chef owner, but what about: The gourmet food truck guy? The catering business that does events/weddings with a small team of 4? What about the traveling chef? The Maritme chef (because EVERY position pays more when you are on the water)? Did you know that Google/Facebook/Amazon hire chefs for the onsight tech employees and pay them HANDSOMELY? Somebody must've cooked that dish for the first-class passenger on the plane/train, right? How about dietary consultants/nutritionists? Did you know that E-Sports teams hire CHEFS??? BECAUSE I DIDN'T!!! How about we get EVEN MORE abstract... Look up "Molecular Gastronomy." What do they do? What is the "conventional path" for them? Do they have a defined job description/position title? Does their job EXIST (by conventional means)? Other than espousing a comprehensive list of potential ideas within the culinary industry (that doesn't have anything to do with being a hospitality business dude), I wanted to give a SURFACE level glimpse of the possibilities that one DOESN'T see. I'm certain that this branching path exists in many other fields. The problem is that most people within said fields have never been exposed to or could never have even conceptualized these possibilities. It's like a being on a 2-dimensional plane only seeing a 1-dimensional cross-section of a 3-dimensional being. Perspective culinary students, I hope you take this into heart. Thank you for listening to my Ted-Talk. Also, if you are within a different career and have read through this essay of a comment, I implore you to do your own research into your respective field. Maybe you'll find something deeper, OR maybe you'll find a gap that you can fill. Value is often monetarily rewarded.

[@samanthaspadeson1982]

This is very insightful, as a prospective culinary student I will do some research. Thanks.

[@KennethBrownComics]

Well I didn't have money to go so I talk to executive chef he told me to write letters to restaurants until I got a job w I worked a week for free and then for 5 months as a apprentice. I did this at two other restaurants and now I'm headed overseas to work in London. When I'm not working in the restaurant on reading cookbooks and I went on Amazon and purchase books of from The Culinary Institute of America to teach myself what they teach their students. I also host a monthly dinner party to try out new recipes I charge $25 for a four-course meal and get friends and family to give me feedback which helps me perfect my technique and put some cash in my pocket

[@cartman42069]

Great man! Do you know any head or executive chef who i can email? I want to work as an apprentice i dont care about the money

[@EGOCOGITOSUM]

man do it yourself get restaurant list and bomb them with emails

[@laurentkina6168]

Oh man, it must be so hard in America, paying that much.. D: Even the most expensive schools in Europe don't go that far up I believe..

[@WinedandDined27]

Think of it this way; one year in school equals five years in the field. School can be an expensive yet helpful head start, however it's not nessecary. Make yr decision based on yr situation. Everyone's is different.

[@Brandonhayhew]

Its worth it if you have a passion for it and talent, experience

[@imChefz]

Wow my first time seeing this video right before I'm going to attend the CIA at Hyde park that's a lot to think of now but I still think it's worth going to school

[@BrandonCorby-wr5nd]

I am a CIA Alumni the CIA is well worth it if you network. Talk to all the admins there and go to all the club events. Doing that you should be able the find a job easily. It is about who you rub elbows with that will really get you a good job period. 80% networking 20% skill sad truth. I know some jackasses that came out of school Exe Chefs that couldn't boil an egg but some truly bad asses that are still sauciers.

[@EGOCOGITOSUM]

Don-t go is useless! take those money go to Europe or Asia work your ass off in some good restaurant, get out of you comfort zone you can still think of culinary school much later get experience first

[@commercialcookery3072]

Great video and insight. They are true, and "do not chase money" is also quite true. 😀

[@dliberatore78]

Not worth the money. They even tell you in culinary school that in 5 years of graduation 80% of culinary graduates will be working in a different line of work because the industry is so arduous. If you don't want a family, health insurance, dental insurance, holidays, or vacations or ever want to retire, by all means go to culinary school.

[@goldenxkarma155]

easy, family of 6, a mother and 5 kids under 18,000 dollars a year, its tough but doable. plus if you put effort in it, youd get places.

[@proudly_precious]

@@goldenxkarma155 yea in the 90s thats was possible. times have changed. stop spilling BS

[@yve8049]

Man. I'm in 11 standard now. I want to become an executive chef. I'll definitely be one. Even if it requires a lot of hardwork I'll do. But I want some more information about the studies. Like after passing 12 what to do.?

[@LetzEatZombieZ]

As a chef in the industry for the past 14 years, I have seen good and bad cooks come from school and also whom didn't have an education. I think graduated culinary students are blind sighted about the realities of the industry, one of those being the lack of compensation for the amount of hours put in. Is culinary school worth it? I don't think so; also having gone to school it was through real work experience that I felt I truly became a chef. Fornately for me I didn't have to pay for my education. My advice for those looking to join the industry? Find a chef who's actually doing something and apprentice. That's the fasted way to pursue your passion without the hefty price tag.

[@mark-angelofamularcano237]

no one asked if you got into culinary for the money, rather it's a question that addresses the skill you are learning relative to the impact you make to society, and how it's valued in school versus the job market. from statistics shown, it's a hard NO. There's definitely a sign of taking advantage of a movement/trend (tbh, chefs today are "rockstars"). on a sentimental note, typical answer is "it depends on the person"

[@OnTheGoWithGlo]

Very interesting hearing the breakdown!

[@tranceiscool]

Culinary School is not for the faint hearted. We love what we do, and we love to please people in the hospitality Industry, but I believe we are heavily taken advantage of... such a shame.

[@IntanLie]

Studied in culinary school only cost me under 2.000 dolars for 3 years and we can make about 2.000 - 8.000 per year (for fresh graduate) to work in my own country and even more abroad.. I live in Indonesia.. The school that I was going to consider very cheap althought it has name and credibility that have recognize in south east asia.. But even the expensive one wont cost more than 10.000 dolars per year.. So I think it may vary from one country to another..

[@ninjaslash52_98]

Or you could just have your own small restaurant I think working as a chef for someone isn’t financially as appealing as making your own food even if it’s like a food truck

[@Blinsten]

Chefs make so little because waitresses take all their tips

[@RogerontheKeys]

very true. i'm a barback and i make 41,000.00 a year. a waiter here makes about 80,000. head chef might be pulling 65k

[@CulinaryMisfits]

Chefs make so little because restaurant owners are so cheap. Servers make $2.15 per hour (plus tips) so you should pay your cooks and chef more. You're not paying serves enough to cover their taxes but you give them crap about keeping that smile on their face and being the representative of your crappy establishments? Yeah, servers bust their backsides for those tips. If the kitchen had comps taken out of their checks because of the mistakes they made, I bet you would have less issues in the BOH!

[@yeschefwithchadkubanoff]

Chefs make so little because the margins in the restaurant Buisness are incredible small. 10% if you are lucky. No one is stealing tips, the customer is directly tipping the front of the staff, they are welcome to tip the chefs and cooks but they don’t. The reality is that prices have to go up to pay the cooks more but customers are not willing to pay more.

[@CulinaryMisfits]

boo boo i’m terribly sorry to hear that you lost all of your parents money and life savings trying to open a restaurant. I’m also sorry that your credit is now ruined. That makes me sad but that’s the reality of opening a restaurant.

[@kothar6159]

kinda glad I have my t2 sleipnir bpo.

[@lili13247]

Is the chart showing cost of culinary school a cost to completion ie a cost of a full education? Or is it yearly? Because if it's actually showing what you're paying in total (which I'm assuming is multiple years), it is not double the cost of a state school

[@Jjsb94]

I realized the highest possible income when I was 19..two years later I'm in municipal government making 65k. I want to go back, but at this point I'm in a position to start thinking about starting a small business.

[@luisriba8082]

Wages its always been a problem with any major in any profession in my opinion. Most students takes almost the same risks that involves when it comes to going to school and become a professional. The real problem that I see is that recommendationbusiness because

[@thehonkerman]

You could do this and earn a wage just by working in a kitchen and working your way up, if you want to go to culinary school I'd recommend first going to see if there are any kitchens offering jobs near you, chances are you're going to get a far better education and you'll get it while being paid.

[@Giaphaige]

Holy smokes... Im Canadian and I went to my community college for my culinary program I only paid about 3,000 for my first year. It costs about 2,000 for second year and only 1,000 dollars for third year. That's a total ripoff for them to charge anything over like 5,000 per year.

[@2Side2Side2]

How would culinary school students know if culinary school is worth it?

[@siana778]

Can someome tell me what's the good course. Cullinary or Criminology?

[@jimzheng4912]

Why do chefs get paid relatively less than, say, an engineer? Supply and demand. Cooking ain't rocket science, we've been doing it since we needed to eat something.

[@PurpleElephant808]

When you are a quality chef you can go almost anywhere in the world and get work it's great for those who have a passion for travel, new cultures and food. If you had a masters degree in business would you be able to work in another country without your companies support or having mastered that countries language? A quality chef has a much better chance.

[@GustavoRodriguez-qr5po]

Here's a rule of thumb If you HAVE to go to school do it! but if you can be trained in the industry via entry level do that instead. my brother's a teacher so he has to go to school Me, I'm interested in the culinary arts so most of my jobs have been culinary, I'm currently working at a steakhouse to gain expierence and skills and a history with them. I'm enjoying my work, but I don't think il have to attend a school. with Plumbing it's the same you MIGHT have to go to school to receive technical training, but if a company is looking for workers they will train you themselves so you'll save time and money. It depends on the career path you'll attend. Always ask people who have been in the industry for a while and so they can tell you what they did, what they wish they have done and what you MUST never do under any circomstances

[@moneyman64]

My dad is an executive chef and he works from 9am till 8pm and rarely has days off.

[@vietnamemperor123461]

Culinary school is worth it? Serious? Well these student say its worth it since most of them don't pay for it because it would totally a different opinion if they have to work their ass off to pay for school.

[@CatDad63089]

Cooking at home is different than cooking at school, and cooking at school is much different than cooking at work.

[@Kslim07]

17-18 an hour, i wanna know where that kid is working?!?!! Went to culinary school, learned a lot that i havent learned in some of the restaurants ive worked in, but then again a lot of the stuff i iearned in culinary school i dont use in half the places ive worked in either. It really depends on what kind of restaurant you can get yourself into. Most restaurants pay garbage money unless your a head or sous. Find a tech school or CC that offers a culinary program and save yourself the money if its something you really want to go to school for would be my advice.

[@brandonnashadka9458]

Tools to master your craft. Learning from industry professionals. Why did you start in the first place. Not to work for someone else but pursue your God giving talent your love and product will shine. A famous movie quote if you make it they will come.

[@elkeyaa1718]

Well I'm glad that in Finland school is free even college and stuff and can survive by making as little as 40k

[@firstlast5630]

It's not free you moron.

[@madoodlesalagappan9913]

@@firstlast5630 actually some schools in europe are free or parents pay for it so your free of debt lol he or she had a point

[@firstlast5630]

@@madoodlesalagappan9913 No school in the world is free...

[@madoodlesalagappan9913]

@@firstlast5630 it could be, after including scholarships. there are many with a fee of $200 to $3000 per year. Coming from America, that is basically free to me.

[@missdee9501]

@@firstlast5630 its free most european schools are

[@mr.madden5333]

it totally depends on what kind of chef and cuisine for sure i do Japanese Cuisine and i make more then 60k a year just the tip i make is close to 40k and thats all cash culinary school imo is a waste of time and money most restaurants will train you as long as your willing and do a few weeks for free i trained for a little less then a year in Japanese cuisine i have no degree in culinary anything but i make a pretty decent living and i can support my family the only con is that being in the restaurant business theres never time to do anything but the good thing is you make and save a lot of money

[@raymondzhang177]

The answer is more sad than you can imagine. But its also depends in your area and may be someone close to you own a hotel or restaurant.

[@kristinaaltidor3775]

I want to be a chef I get to make food that is my favorite part of being a chef!

[@anniet12]

My dream is to go to culinary school and to become a chef/pastry chef even though I know the conditions. My only problem are my parents. They want me to become a doctor so that I get paid more and I understand why I should become a doctor but I just really don't know what to do. I want to follow my dream but I also don't want to disappoint my parents. I also told them what I want to be, but they said no... and I lack the confidence to stand up to others/adults. If you're a culinary student and had similar problems, what did you do?

[@celebesgirl9540]

YEAAH same with me! so I just follow what my heart can say. yeah my mom and dad want to I become a english teacher because can I get paid more. but, I really really want to be a chef and build restaurant's in my country

[@jackiesconcertviews]

Annie Thao I had the same problem with my mom but then when she saw what I was doing and earning she supported me

[@goldenxkarma155]

im like a year late..but my mother wants me to be a doctor or nurse because one of my old friends did it. but i just say"screw that...i love you mom but youre wrong on this. you know a lot and taught me so much. but this is a journey of my own".sometimes i even tell my mom that im going to be an accountant and going to school for that reason( she doesnt speak much english and never made it out the 3rd grade, so she doesnt know what college is about) but in reality im going to a trucking business for 2 years to earn money to go to culinary school

[@frankmyers8062]

that sucks. ultimately it's your life to live not your parents. you have to do what makes you happy and follow your heart. whether it's becoming a chef or a rodeo clown, your parents may not like your decision but it's not their place to tell you how to live your life. becoming a Dr. is incredibly expensive and takes years to accomplish you'll be 2-300,000$ in debt and it can take 10-15yrs before your pay that debt off and begin to make money. where as culinary school is a few yrs and considerably less money. and if you put your heart and soul into your food you can get an exe chef position at lots of amazing restaurants and make $100,000+ a year. (I was making $72,000yr in FLA as exe chef of greenwood BBQ) and you will be doing what you love. which in my opinion is what truly matters when it comes to your job and your livelihood. your parents opinion on what you should do for a living really doesn't matter, you can't just give up on what you want for yourself just because it's not what they've decided is best for you. they may not like your decision but in the end they will realize that you are truly happy doing this and for any good parent that should be what matters most for their child. you can't give up on what you want in life for their approval. it's not fair to you. and if your job truly dictates whether or not your a disappointment to them maybe you should tell them that regardless of what they expect you to do it's your decision and they need to respect that and support your decision as an adult to do and be what makes you happy. that's just my thoughts and opinion on your situation. I'm sorry that they have put you in this position it's really got to suck.

[@dunknessspreeenk1938]

Annie Thao I’m scared to be a chef with all these people complaining I’m doubting myself whether I can be a successful chef

[@DeanRendar]

its like bringing your passport to the airport. Go somewhere else where you are a no body, show them you have your training completed from a highly competitive and progressive modern learning environment, and they will all try to grab you up at a discount while your new and recently graduated. But if its at a town that churns out graduates, they probably will have locals with more experience ready to take your same pay for less.

[@TheeBudGuru]

These skills don't pay the bills!

[@MiguelMartinez-ou5wk]

You get paid to learn those skills in a restaurant. If you have no skill what so ever start as a dishwasher and talk to the kitchen manager that you want to work your way up. I recommend culinary school if you want to go to a corporate headquarters or make your own restaurant

[@KEYBEATZ]

One of the many reasons why I never went to culanary art school

[@FactsTube69]

I’m planning to go to culinary school in Toronto cooking is my passion and tbh acting is too but it’s nearly impossible to get there so cooking it is I want someone to recommend me the best culinary schools In toronto

[@alfadenanto]

guys,did you know there's some culinary school have a hotel or some industries sponsor's? it will be mush cheaper than the ususal culinary school a lot. Like i do now

[@lukenolan743]

No one wants to work the line at 45 years old. Your body can’t take it, especially if you started young. I’m going to school so I have a jump on the future. Invest in your future. It’ll be worth every penny in the end, not to mention the loans / scholarships that are available. CIA Hyde park is average 20k financial aid, some of which are government loans but trust me with that degree you can go anywhere. ONLY IF YOU HAVE THE PASSION

[@MM-ob8ti]

Knowledge is power.

[@cyanidesoup]

My Uncle lives in Switzerland, he is a chef

[@SwissMarksman]

NICE

[@saltstement2623]

Who

[@brintmann4710]

If ur like me.. no patience.. obviously depends on what state... the business.. so on.. on average.. exec make about 60k.... a sous... about 45...ane bakery about 42

[@nikolai3620]

I don't mind the work but being undervalued in the industry is really what bothers me the most. Servers do jack all and make far more in tips which just adds insult to injury.

[@drawntosweet]

Job corps is free

[@RogerontheKeys]

just get a job with a decent chef who's willing to teach. beats culinary school all the way. get paid while you learn. i did that and it's great.

[@MCtripleT]

Saying that going to culinary school is pointless because you can learn it working is like saying that going to trade school is pointless because you can learn it in the field. Granted it is true but at culinary school you can learn the best techniques that most people don't have the skills to teach you. I am currently a student at the culinary institute of America and there is no doubt in my mind that this is the place to go to learn how to *properly* cook. This college doesn't doesn't just teach you how to cook it gives you the know how to succeed in the industry with skills and connections to do so

[@sankadill]

In Australia they use to pay you 10k if you go to school to become a chef. Also you get paid according to your experience. An executive chef can earn up to 120k in the city limits and yet a chef can earn the same amount in mining towns. But if you wanna become a chef for the money, my advice is don’t. No holidays with the family, you don’t get to see your family when they are awake 5 days a week, long hours, you can’t afford to get sick, very busy and hard work and someone is yelling at you every minute until you become a head chef. Still, then you have to yell at 15 other people from the moment you walk in till time they empty the dishwasher. You exist like a zombie. It’s not what you see on the tv.

[@Sysaphys]

What does one do if they want to learn how to cook like a classically trained french chef but have no aspirations to work as a chef?

[@AniVaroni]

Become a yoga teacher :).. I kid I kid

[@haditadeazucar9262]

Im a nursing student (which i don't enjoy) and I am seriously thinking into going to culinary school its always been my passion I might not get paid a lot but i don't care I really love cooking

[@TheMabes69]

don't do it...if you hate patient care you can still do tons of things in nursing and make good money. I finished an AAS nursing at community colleg, got RN, then BSN while doing insurance reviews. I am now in medical sales and made $135K last year, full bennies, company car.

[@acesacramento1275]

Awesome

[@icode4797]

Is there any scholarship for international students in culinary school

[@mr.international429]

Culinary school actually is now around 40k