Quote:
Originally Posted by Via Chicago
culinary schools are such a rip off, and Cordon Bleu in particular. no surprise there.
how anyone is expected to pay off those tuitions as minimum wage line chefs is beyond me. the kicker is you dont need a fancypants degree to do that job either. i think cooking shows and the foodie fad in general has skewed peoples perceptions of what that career track is really like.
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I don't think the "foodie fad" has anything to do with anything. Anybody with half a brain, whether they love food or not, knows that it's hard to actually make a lot of money being a chef. I agree that some peoples' perceptions are skewed, but come on. I'd say that most "foodies" don't even aspire to be chefs. Business owners sometimes, maybe... Most just like different food and eating out. I don't describe myself as one but others might, but in no way do I or many of my friends like me ever want to be chefs, or think it's usually lucrative. Hell, I have one friend who's actually a really great home cook (SE Asian food) but she won't open up a restaurant because she's afraid of how much money she might lose doing it. Most people, especially those with friends who have ever worked in the industry, know these things.
Anyway - this building might become really attractive to a developer very soon.