Bourdain rallies against expensive culinary schools

[MrExtasiz]

Funny, look up "Anthony Bourdain on The Importance of Culinary School" and you get the OPPOSITE picture. What a douche!

[TheEviIOyo]

@MrExtasiz he regretted it so he warns others not to waste their time.

[frdrcksncn]

it's easy for him to rip on culinary schools because he already went to one, and probably payed his loans- if his parents didn't helped him pay for it. I read "Kitchen Confidential" and he went to CIA out of fury and motivation, rolled into one. Honestly, do what's best for you. By all means attend a culinary school, by all means start from the bottom and climb your way to chefdom. It's nice to have the basics down through school though, you'll struggle with or without culinary school anyways.

[DarkReapersGrim]

@frdrcksncn If he already went to a culinary school as a student, does that not qualify him to "rip" them and their exorbitant fees/tuition?

[frdrcksncn]

@DarkReapersGrim I suppose he does. He mentioned the CIA being the greatest back then! But hey, I guess people change, huh? As much as I respect him I just feel like he's such a hypocrite for ripping on culinary schools after having the advantage and discouraging aspiring cooks and chefs from going to one.

If he didn't go to cul. school, he probably wouldnt have made beyond being being a fry cook. He wouldve quit. He went because he WANTED to learn, and he had the means.

[Andrekcho]

And also, you don't necessarily need to go to culinary school to become a great chef. You'll gain the most experience.You can work from the bottom and make it to a chef. Also you'll be more of a team player because you will know what every station is doing. You're more familiar to the pressure, the pace, and you will work faster and more efficiently. In restaurants you have to pay attention to 100 things at once and work quickly but effectively. The more experience you have, the better.

[Andrekcho]

Hes not shitting on any culinary school and its not for show. Basically because the majority of graduates from CIA are not going to be celebrity chefs, the payoff of student loans will be hard. When you graduate from CIA, you are probably going to make close to minimum wage for a long time. So paying off loans and everything else at the same time, will be hard.

If you want to go to culinary school, go work in a busy restaurant. See what its like first. If its for you, then go to CIA.

[GBriga9]

and p.s. Bourdain frequently visits the CIA. So don't we think some of this is just for show?

[bo0tsy1]

@GBriga9 No, because he's getting a check, or appearance fee. He can't do No Reservation all year. Why is Ramsay doing US television vs. really well produced UK programming? It's a better check.

[GBriga9]

doesn't the same go for every career? is every harvard law student an amazing famous lawyer? i don't think so. I have 2 degrees from the Culinary Institute of America. Yes, the price sucks, trust me. And was it worth it? Yes. Absolutely, even when I hated it.To be a chef, like AB says, you have to be a leader. It's not an easy life, and if someone ends up peeling potatoes when they're 45, THEY DIDN'T TRY HARD ENOUGH. No passion, no drive, no creativity. OF COURSE you're gonna suck at life.

[bo0tsy1]

@GBriga9 In my field, people that go to these specialty schools are inept. They have the best equipment and over-qualified instructors. They always expect the moon but, reality plants them on earth. To be a lawyer, you HAVE to go to school, to get a MD, you HAVE to go to school, and rightly they NEED more education to help their customers. Bourdain's appeal is he WAS in the trenches, and that knowledge about the inner workings of his career allowed him to be better able to succeed. also humility

[Cruff17]

@croissantorange it takes a lot brains to go on a YouTube post and call people names. Your life must be fulfilled with so much joy. Are you gobbling down on AB's nob while responding to this video? I'm just curious.. Obviously you've missed the point and are more concerned with showing off your vast knowledge of nothing. Enjoy your miserable life and continue to hunt down people on YouTube.

[billydumont]

"There is a huge demand for jobs in the food preparation field" - Yeah, I bet so, Its called FAST FOOD. I know this chick with 5 FIVE culinary degrees fom 4 different institutes and shes now a freakin' LUNCH LADY! lol. If you dont smoke meth or your daddy doesnt own a resteraunt, your gonna have a FUCK of a time finding a REAL chef job, lol!

[djrakman]

city and guilds and le cordon bleu are equally as bad

[Cruff17]

Hahaha, this coming from a guy that is a Culinary Institute of America (CIA) graduate. Way to throw your alma mater under the bus.  CIA one of the most expensive school in the country and I'm pretty sure they teach some great things there..

[NobbyKNobbs]

@Cruff17 Except when Anthony Bourdain attended CIA, it wasn't the same school it was now. CIA graduates in those days usually got jobs at like TGIF and other chain restaurants.

[djrakman]

@Cruff17 95% of the best learning you get as a chef is on the job n at chef school the other 5% is still useful to know but is still just a requirement to get a piece of expensive paper my mom is not a chef but can make better roti than anthony and if anthony tried my moms roti he would probably agree because it is authentic just like he had when he was in punjab the average chef lecturer has a big allround knowledge but attention to detail is definatly on the job not in a training kitchen

[CroissantOrange]

@Cruff17 So would the fact that he attended and graduated from an expensive school gives him more knowledge about why expensive school is lame, wouldn't it? Make friend with logic before you think you can walk amongst men you fucking little cunt.

[Dkouts57]

well i fall into the category of 30 yrs old going to cooking school so i guess im fucked. or maybe im not

[djrakman]

@Dkouts57 your fucked bro and i mean 13 years down the track youll be 43. 13 years down the track im 30 now started at 17 and im tired and burned out already and im in good shape im definatly not dying of a heart atack at 43 because im not  gonna be cooking 80 hour weeks in another 13 years time i will be dead by then for sure but all the best of luck to you because passion and determination are the most important qualities i look for when im hiring commis chefs and late bloomers r keen2 learn