It’s a question I get asked a lot: Is culinary school actually worth it, and how does it line up with the reality of the food industry today?
To be completely honest, the last thing I ever thought I’d study was culinary arts. But after getting diagnosed with type one diabetes, I realized learning the ins and outs of food on a deeper level wasn’t just a hobby anymore; it was essential. So, my biggest piece of advice before you even look at an enrollment form is to figure out your why.
Culinary school isn’t a walk in the park. It’s brutal hours on your feet in hot kitchens, trying to memorize temperatures, nail down techniques, balance flavors, and wrap your head around nutrition.
The Reality of the Kitchen
Then you hit the actual industry. If you’ve ever tried landing a job in the food industry, you already know the raw truth: hiring managers will pretty much hire anyone breathing. Because of that, you end up working with a wild mix of people. I’ve worked alongside everyone from ex-cons to laid-off engineers just looking for a paycheck to get by.
I’m the last person to judge someone who didn’t go the formal route. But the food industry has massive problems, and a lot of them come down to a basic lack of foundational knowledge. I’ve worked with grown adults who genuinely didn’t know how to cook a bag of popcorn. When you mix that lack of basic skill with the non-stop pressure of feeding hungry crowds every single day, the stress gets heavy.
Do You Need a Degree to Get In?
So, do you need to drop everything and go to culinary school just to work in the industry?
Honestly? No.
There are plenty of entry-level gigs that’ll get your foot in the door. You might even cross paths with people like me; folks who actually care about the craft and are happy to show you the ropes.
That said, culinary school taught me life skills I think everyone should have. Everyone deserves to know how to make a meal that actually nourishes their body.
If you’re already in college or just thinking about taking a class, you don’t need to commit to a full program. Take a food safety course so you actually know the dos and don’ts and can spot corners being cut. Or hell, take a beverage class where you get to spend an afternoon learning how wine is made in France.
Culinary school won’t magically make you a head chef overnight. But it will give you enough knowledge that people can’t pull the wool over your eyes, and it sets you up for actual longevity in the trade. I’m super grateful I got to study the craft, try amazing food, and learn things that spark great conversations.
Brandon.
P.S. If you’re curious about the deeper side of this, keep an eye out; I’m currently writing two eBooks about my experience: one breaking down how to actually survive culinary school, and another on how to prep and compete to place in the top tier of a major cooking competition.
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