FSR September 2022

YourTake BY KATHLEEN VOSSENBERG AND ROB CONNOLEY

IsCulinarySchoolStillWorth theCost? Two chefs discuss the merits of a formal education—and the advantages of learning on the job.

THE DEBATE OVER whether culi nary school is the right path to jump start a career in restaurants is almost as old as the institutions themselves. Unlike some professions, the culinary arts require no degree or certification to join the ranks. In fact, some F&B veter ans might argue that on-the-job train ing is more practical than a formal edu cation—plus, it’s free. On the other hand, culinary school can accelerate the process while also ensuring students receive the time and guidance they need to master skills and build their knowledge base. Both approaches have their own advantages and drawbacks. To parse out the differences—and similarities— between the two routes, we asked two chefs to share their perspectives. With more than 20 years of experi ence as an educator and culinary school leader, Kathleen Vossenberg is the vice president of academic affairs at Auguste Escoffier School of Culinary Arts in Boul der, Colorado. She was recently awarded the American Culinary Federation’s Cut ting Edge Award. Rob Connoley is the chef and owner behind Bulrush in St. Louis. A self taught chef, Connoley worked in non profits before entering the restaurant world at age 40. He’s now a two-time James Beard Award semifinalist.

food science better, whereas I might have to look things up and do some studying on my own. But is that worth the time and the money for culinary school? I think in some cases it can be. I tell all young pro fessionals who come in to either work for me or interview, if you don’t have any experience, go work at a restaurant. There’s this idealized vision of what being a chef is. No one envisions them selves as a cook; they all see themselves leading the army at some point and cre ating this magnificent restaurant. But the reality is the vast majority—just like someone entering the NFL—are going to be entry-level players and not have that leadership role. Still, there’s somuch AT BULRUSH, SELF-TAUGHT CHEF ROB CONNOLEY SERVES FINE-DINING FARE LIKE THE GERMAN PANCAKE WITH SUMMER VEGETABLES AND SORGHUM BUTTER.

ROB CONNOLEY Chef and Owner Bulrush

I’ve hired and interviewed a lot of people and have been able to see both sides of the equation—as a cook or chef, but also as someone who hires cooks and chefs. I completely believe in the value of culi nary schools. It shortens the path to the outcome in many cases. Folks who have gone to culinary school understand the

BULRUSH (2)

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