It is a truth universally acknowledged that the culinary industry is flourishing expeditiously and is expected to do so for the next upcoming years. According to National Restaurant Association, the United States of America’s culinary industry sales are expected to hit a record high of $709.2 billion in 2015 in which will represent the sixth consecutive year of the growth in culinary industry. This creates a ripple effect, generating an immense demand of chefs to take on these positions and the education sector has taken advantage by rushing forward to fulfil these need and offers plethora of courses suit to the interest of prospective students. Culinary schools are notorious for training vocational educations and in the field training, establishing qualified professionals ready to find their feet in the industry. Needless to say, culinary students, do receive advantages at the drop of a hat but is certainly not a golden ticket to the culinary industry. Reality lies ahead to come even within sight and acts as a wake up call that there’s more than just meets the eye. It takes a whole lot more than just an educational background to step your feet and face the music of your future.
Let’s face it, the price tag that comes along with culinary school gives the benefit of doubt. Whether it is a non-profit institution such as Culinary Institute of America or private one like Le Cordon Bleu, the price is still as broad as it’s long. A bachelor’s degree at Culinary Institute of