ability and no degree

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Posted by surfchef on October 22, 2000 at 21:14:44:

I have been in this business for the last 15 years. I totally love my job. Nothing else can compare to the creativity that is possible. The problem I have is Executive Chefs and Patrons that think your less of a chef for not having a degree. Now I have a degree, actually two. A BA in Communcations and a BS in Philsophy. I am not some stupid cook that has decided to do this as a lark. Since I was 7 years old this is all I have wanted to do. Many times I have not gotten a job or promotion due to the lack of a culinary degree. I have trained interns from culinary schools. They no nothing when they start out. But yet they continue to get better jobs than I and it pisses me off. As for customers they tend to see me as a cook. Many times when people ask where I went to school I say the school of hard knocks. Nothing will ever replace my training that I have gotten in the many different kitchens and many chefs. For those of you that do or don't have a culinary degree please respond with your opinion.

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