Is culinary school worth it? On this episode, we’re joined by Ray Delucci. Ray’s the founder of the Line Cook Thoughts community, and host of the podcast of the same name. Having recently left the restaurant industy, Ray now works in culinary research and development, and food manufacturing. You might have heard my full discussion with him last week. During our time talking, I asked him about culinary school. Ray’s a graduate of The Culinary Institute of America, so I wanted to know if he’d do it all over again if he had the choice. I cut that part from last week's episode because it’s an important discussion that warranted its own mini-episode.
I went to Johnson & Wales for 4 years. This is something I get asked all the time. Obviously, this is a very personal decision, and everyone has different circumstances. This is just two peoples’ opinions on a complex topic. If you know someone who’s thinking of going to culinary school, please share this with them. And if you want to add to the conversation, you can DM me on Instagram at @chefswithoutrestaurants, or comment on this episode’s post when it’s up.
Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs (https://www.savoryjobs.com/) , a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.
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Ray Delucci and Line Cook Thoughts
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Line Cook Thoughts Podcast (https://pod.link/1447451948)
"How Line Cooks and Chefs Can Work Together to Better Kitchen Culture" (https://washingtoncitypaper.com/article/537010/how-line-cooks-and-chefs-can-work-together-to-better-kitchen-culture/) - Washington DC City Paper
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