Is culinary school worth it? Even if it's just to prove

>>9011386
>Mr. Sulek? I'm CIA

Are you willing to pay thousands and thousands of dollars for a certificate?
Do you want to work at a less stressful job like food R&D?
Do you want to learn some skills to help in opening and operating your own business?

Culinary School has many merits, but it's a shortcut. You could always save the money and just get the skills and experience from where the places you work.

>>9011386
Do American cooks not go to a trade school and get a journeyman certificate like they do in Canada?

>>9012105
We're talking cooking, not plumbing sewers leaf, although in Canada there may be some similarity between the two.

>>9011386

You're generally better off working a couple of years in the industry before deciding to go to culinary school. If in a couple of years you've decided that a lifetime of work in the culinary world is what you want, then go. It can very much increase your career options. It isn't worth it if you're going in blindly with no real world kitchen experience and don't plan on working your way through it. I've worked with several cooks who had $30,000+ debt and were working for twelve bucks an hour. I personally think that kind of personal debt would be better incurred starting your own place after several years of working in restaurants than a culinary degree that will, in most cases, only get you an entry level position into a proper kitchen.

>>9011386
Only worth it if you're a big guy.