I'm at what I believe to be a critical point in my academic/professional career and am currently seeking entry in a graduate program (M.Arch) to begin in Fall 2017. Architecture has always been my passion, but, more recently, have been considering pursuing a culinary career instead. I don't have professional experience in a kitchen, but food is something I've increasingly become interested in and am wondering if it's worth exploring more seriously. Does anyone know of someone who has made a similar move?
Josh Mings
Nov 25, 16 1:55 pm
Sure - why not? Take a cooking class. You'll be surprised that there are a hell of a lot of architects that love cooking too.
DeTwan
Nov 25, 16 3:02 pm
Ive heard that culinary school is more less a scam, in the idea that you still hold relatively no intrinsic value after graduating. And the market for high paid chefs is very narrow, and there is a lot of false ladder climb & smoke blowing up ones rear end by the top chefs only to let ppl go because the market is so saturated with wannabe top tier chefs . A field that is relatively unstable, and is hard to actually make a living wage in.
Sounds like architecture, youre choosing the really good careers for headaches when it comes to making a decent living for the long term.
I'm at what I believe to be a critical point in my academic/professional career and am currently seeking entry in a graduate program (M.Arch) to begin in Fall 2017. Architecture has always been my passion, but, more recently, have been considering pursuing a culinary career instead. I don't have professional experience in a kitchen, but food is something I've increasingly become interested in and am wondering if it's worth exploring more seriously. Does anyone know of someone who has made a similar move?
Sure - why not? Take a cooking class. You'll be surprised that there are a hell of a lot of architects that love cooking too.
Ive heard that culinary school is more less a scam, in the idea that you still hold relatively no intrinsic value after graduating. And the market for high paid chefs is very narrow, and there is a lot of false ladder climb & smoke blowing up ones rear end by the top chefs only to let ppl go because the market is so saturated with wannabe top tier chefs . A field that is relatively unstable, and is hard to actually make a living wage in.
Sounds like architecture, youre choosing the really good careers for headaches when it comes to making a decent living for the long term.