Culinary Institutes Graduates Are In Demand For Chef Jobs
Future chefs once took jobs as apprentices in restaurant kitchens and worked their way up. Today, most chefs earn their jobs after graduating from culinary institutes. It is not just the culinary degree that is important, it is also the path to that degree. Culinary institutes instruct chefs in a wide variety of food styles and techniques. Instead of apprenticing with a specific chef and learning to do all the jobs needed in that chef's kitchen, graduates of culinary institutes learn techniques from around the food world while earning their culinary degrees.
Of course, many of us older chefs did learn our jobs from great teachers in the days before culinary institutes were so readily available. While that system is not the same as earning a culinary degree, it still was valuable in its time.
Chef Mardav began gathering his cooking skills from three sources. The first was mom. Mom was not a fabulous cook, but it was in her kitchen I learned to love cooking. The second was Italian Chef Ezio D'Este. Chef D'Este was from the kitchen of the Hotel Waldorf Astoria in New York, and later in the Savarin Restaurant chain. He was my main mentor and I still have one of his knives as my personal treasure. The third was Chan Sam Choy, who taught me the essence of Chinese cooking. Every time I step into a kitchen, I pay tribute to all of them.