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Photo from Henry Ford culinary arts program
In many ways, the reality cooking shows on TV have made being a chef all that more appealing, and have increased the popularity of local culinary schools.
Kim Kozlowski of the Detroit News reports that in suburbs like Dearborn and Livonia, Henry Ford and Schoolcraft colleges recently unveiled culinary arts programs with four-year degrees.
She writes:
But whether prospective chefs longing for a career in the food and hospitality industry should seek a four-year degree depends on whom you ask. In an era of reality television that has made chefs akin to rock stars, many affordable, educational opportunities are emerging — but not everyone says “Yes, chef!” to four years of a formal education.
For aspiring chefs, four years in college may or may not help, said James Rigato. The former “Top Chef” contestant, who earned an associate degree from Schoolcraft, went on to study under celebrated chefs across the country and now owns Mabel Gray in Hazel Park and The Root in White Lake Township.
“Culinary school in general is borderline necessary. It’s fringe, I don’t think it’s for everyone, ” said Rigato, 31. “I got the foundation at Schoolcraft. But you can get a job at one of the hot restaurants around town without having graduated from high school, cooking. I don’t look for degrees. ... Culinary school holds very little water for hire. It’s literally for skill development.”
But formal training shapes people and their skills, particularly in the culinary world, said John Vermiglio, a Clinton Township native who earned a four-year degree at the culinary school at Johnson & Wales University in Providence, Rhode Island. He then moved to Chicago, was mentored by celebrated chefs such as the late Charlie Trotter, and opened several restaurants.
