Re: 2 vs. 4 yr J&W (Any Degree is the key) + Culinary school

Posted by jl on April 16, 1997 at 12:06:42:

In Reply to: 2 vs. 4 yr J&W prog for person with BA posted by Robin Pandya on April 15, 1997 at 19:30:08:

: Hi All,

: I have a friend who is finishing
: a BA in English/Spanish literature. She will be
: J&W Providence for a 2 yr culinary degree in
: Pastry Arts. Help from J&W Providence grads or anyone
: else would be appreciated.

: Are there many fewer opportunities for 2 yr grads?
: If she already has a BA, how much grief would it be
: to roll everything into a 4 yr degree if the market
: for 2 yr grads is tough?

: How much of the 2 yr program would apply to the 4yr
: culinary degree?

: Are there any folks out there who know of any
: scholarships for this friend of mine (3.94 GPA)?

: If you could answer to me, I'll relay the info I get.

: Thanks for any help you can provide.

: Robin Pandya
: rpandya@juno.com
Any degree is the key to the New hire policy. Even if the degree is in Egyption basket weaving. Now do you have a track record of Quality Volume food? As an Exec Chef I will need from my Sous Chefs kitchen skills 50% and Management skills the other 50%. People skills is what the Industry is lacking and the employers are scared. They don't teach people skills in school. A Chef that has little to no turn over in staff and the STAFF is a happy group is lead by a TRUE Chef.
School + 10 yrs of your life = A Leader or "Chef" Life

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