Beers with peers...

After class on my way to the car tonight, I passed the kitchen entrance to a restaurant. All the kitchen crew and chefs were out back smoking and having a beer at the end of their shift.
I just had to hang with them, and before I knew it I had a beer in my hand and was part of the gang.

We talked about a whole bunch of cooking related stuff and eventually started on the subject of school versus real life training.
Turns out that almost all of them hold the French Culinary Institute in high regard. They all thought that going to school is a great supplement to real life experience.

I found that very comforting. I do have moments where I doubt the usefulness of my education but it seems that that's unfounded.
It was nice to talk to some professionals. To get a gauge on what is real and what is myth about the world of restaurant work.

The general concensus was not new. Everybody agreed that it is hard work, shitty hours, lousy pay but tons of fun and very fulfilling and rewarding.
I think I can live with that.