Becoming a Chef: What’s The Better Jump Off Point, On The Job Training Or Culinary Institute
✅ Pros: • Deep foundation in classical and modern techniques • Access to industry internships and networks • Faster entry into leadership roles • Respected credentials ❌ Cons:
Becoming a chef can begin on two main paths—on- the-job training or attending a culinary institute—and the best jump-off point depends on your goals, learning style, and resources. Best for: Hustlers, fast learners, hands-on types On-the-Job Training (Mentorship Path) • Learn from real-life kitchen pressure • Earn while you learn • Build grit, speed, and instincts • Immediate exposure to industry culture ✅ Pros: ❌ Cons: • Slower path to leadership roles • No formal certification • Dependent on quality of mentors Culinary Institute (Formal Education Path) Best for: Technique-focused learners, those seeking structure and credentials
• Expensive tuition • Less real-world pressure • Can’t substitute real kitchen hustle Hybrid Is Rising
Many modern chefs combine both: school for technique + job for experience. Some culinary schools even offer paid externships to bridge the two. If you're looking to grind your way up and can't afford school, go on-the-job. If you want a fast track and can invest, culinary school opens doors. Either way, success depends on your discipline, creativity, and resilience—not just where you start.
HOSPITALITY NEWS JUL | Page 43
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