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Ask an average student now on what he/she wants to be and one in ten will probably tell you that they are going into something out of the food sector. In recent years, the number of students seriously trying to enter culinary schools have increased steadily. This led many schools to actually modify their programs and start making their screening systems even more stringent.
Students seems to be equally as eager to enter these schools instead of becoming disheartened.
But is it really worth it?
Here are some of the stuff students do after culinary school:
1. They open up restaurants - the lucky few actually gets to live their dreams: create a name out of themselves. However, ask an average venture capitalist and they will usually not invest in students out of culinary school: there's a lot of them, they're too inexperienced and are mostly full of themselves. New cooks has a lot of good ideas and very little business sense.
2. They work in restaurants and other food establishments - second best thing for most since they can get to experience before actually getting their own place. Many gets really lucky and work beside good natured chefs, but most cannot accept the fact that as the new person in the kitchen, you get to do the most menial of jobs: cleaning, dishwashing and peeling the potatoes. Newbies have been known to quit cold turkey because they were asked to clean up after everyone else.
3. They write! There has been a demand for critiques, bloggers, and general writers to feed the growing number of foodies and cooks generated by the culinary schools and the ever increasing number of restaurants. Writers right out of the culinary schools usually does a very good job in writing about other chefs and will give you really informative pieces on the dishes.
 4. They teach - Because of the increasing demand for chefs, cooks and in general, kitchen workers, new schools are popping out of the woodwork. Teaching is almost second nature to the new chefs and in fact, a few of the schools were started by students right out of the bigger and older global culinary schools.
5. They consult - The multiplier effect of the hundreds of thousands of restaurants globally also creates a healthy market for teaching businessmen how to make money off it. It is not uncommon to find twenty something consultants fresh out of the culinary school mill. The job does not have the usual perk of glamour, but it still rakes in the money.
Where ever the graduates end up, it still fuels the ever hungry restaurant industry.
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