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David Lissner
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What chefs don’t learn in culinary school

Sean Sanders

Sean Sanders

“I didn’t realize I was going to get screamed at for 10 years of my life,” says Sean Sanders of Browntrout in North Center. Sanders is one of nine Chicago-area chefs who recounted the surprises that await culinary workers once they leave cooking school in a recent Chicago Sun-Times article.

The speed needed for service, the competitiveness of the industry, long hours and low pay are some of the other things chefs cited as shocks when they began their careers. Other local chefs recounting early disillusioning experiences include:

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