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Total Food Service Forum Moderated By Gerry Murphy
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| Viewing Page 1 of 1 (Total Posts: 4) |
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Sean
 May 8, 07 - 9:45 AM |
Culinary Sturent Loans vs. What Graduates make!
Did you read the article in the NY TIMES today about kids going to culinary school, graduating, finding themselves with a $50,000 student loan to pay buy only making $9.00 an hour. What needs to happen to fix this? http://www.nytimes/2007/05/08/us/08default.html?_r=1&pagewanted=print&prefslogin |
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Joe
May 8th, 2007 - 1:29 PM |
Re: Culinary Sturent Loans vs. What Graduates make!
I don't think there's much you could do. Everyone has students loans no matter what profession your in. $9.00 an hour is still higher than minimum wage, but if your not an excutive chef or restaurant owner, your probably not going to make that much in that position to get ahead at first. At $9.00 an hour that comes up to about 18,000 plus a year. That's pretty sad. You can make more a year just being a waiter or working as a cashier at Wal-Mart! The national average a year is $34,000. So either the restaurant owner needs to stop putting the money in his pocket and give a little more to his employees to keep them happy, or the employee needs to get a second job. Most loans give you plenty of time to pay it off, something like 35 years. Either the graduate needs to be put on a budget and spend their earnings wisely or choose a new profession. Let's be realistic here, you're just not going to make alot of money in this industry to save and pay off your loan at first. You need to work awhile to make more money. You have plenty of time to pay off a school loan. So people should seriously consider how much their job is eventually going to pay them before going to school for that position and taking a huge loan out. It's just a tough subject, I don't think there's an answer. Everyone struggles financially at first and it could be years before getting ahead. Ask George Bush what to do, I'm sure he has a solution! If you can't take the heat, stay out of the kitchen! 
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Larry
May 8th, 2007 - 1:37 PM |
Re: Culinary Sturent Loans vs. What Graduates make!
Hey Joe... What is this different then a ballpalyer who goes to the Monior Leagues and plays for nothing with the hope that someday..he'lll be in the Big Leagues. Leave the politics out of this Bush has nothing to do with it. Larry |
Domenic Petti CEC
May 16th, 2007 - 2:34 AM |
Re: Culinary Sturent Loans vs. What Graduates make!
Once upon a time a coreografer said "I dont need people who want to dance, I want people who need to dance!" I have held that thought in the back of my mind for a very long time When I was younger I spent my spare time with public library books {Culinary} and winning the favor Senior Chef mentor wile doing 80 hours, I wore every and any hat or position I could get. This his how one learns this trade in a WORKING KITCHEN Back then I ran into a handfull of recently crowned C.I.A. Chefs or the like Most had no moves and some seemed as though the only thing they were thoughly trained in was whining. We would chew them up and spit them out in short work! I am much nicer person now but a lug is a lug Did it pay off for me yes, I do what I love and I love what I do. Art and financial reward have never been nessasarly synonymes madchefs.com comes to mind After 20 some years of doing this I was recruted in the A.C.F. as an Apprentice {chapter FL201} for a whopping $55 a year and yes theese are fifteenth century skills and I say this proudly I have seen the grouth in theese high end Chef schools and have often spoken to {when asked} parents and youth about the value of theese schools I always suggest jion the A.C.F. invest the money for now go to a cheap business school bounce around in restaurants for a few years. That is not what they want to hear, so they never listen I guess that doesent sound very glamours The old adagerings true let the buyer be aware |
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