To School or Not To School?
Posted March 14, 2011on:
Happy Pi Day! (For those not science geeks like I am, it’s 3/14, or 3.14… at least on this side of the pond.)
And now, onto a topic that’s more career-related for me. (Hey, if your career isn’t in shape, you can’t be happy or mentally fit!)
I get a great thrill out of cooking for others (hence, the pre-Pi Day Party yesterday, and frequent dinner parties) and have been strongly considering informal catering work–with my initial clients being those recovering from surgeries and medical issues, who can’t cook for themselves. (I know some rehab people who claim their patients would love this service… I hope they would pay for it, given the opportunity?)
I’ve looked at some catering and personal chef websites, and it seems that all of them are professionally trained to some degree, whether it’s a full two-year course at the Culinary Academy of America, or several two-week courses at a variety of renowned schools. At this juncture, I really can’t afford to travel around to all of these schools, much less take the classes.
So, if any of you guys in blog-reading-land were to hire someone who cooked food in a commercial kitchen and delivered to you, how much does credential and pedigree matter? In other words, I’m trying to figure out how much training I should bother to get. There is a local cooking school offering general classes, but I can’t imagine I’d get the level of detail as I would from Le Cordon Bleu.
I’m considering return on investment… in this case, spending the money might not pick up many new kitchen techniques, but having “school” after my name might win me a few more clients.
I’d love to hear anyone’s opinions (either way!!) on this!