Bourdain Brouhaha

In a recent post on Michael Ruhlman's blog Bob DelGrosso (My Gastronomy Professor at the CIA in 1995/1996) reviews an anthropological view of Food Celebrity, focusing on Tony Bourdain. It is a very interesting read, what is even better are all of the comments in response (currently 53 comments). The blog brought up several things that I find top of the mind in many culinary professionals, i.e. Cost of Education, Salaries, Professionalism.

Without a doubt many culinary schools are overpriced. I see schools, even in the Midwest that are charging over $40,000 for a 2 year culinary degree. It is insane for me to think about a recent high school grad going to these schools. They will graduate thinking they are going to be the next Emeril and end up making $10.00/hr working a line. They will wash out of the business in months. As the person mentioned on Ruhlman's blog, go to a community college and spend the $2,000.

Check out the NY times article that was just sent to me on this subject.

Now, this may seem very odd coming from someone sitting in a dorm at the CIA. But before I attended CIA, I had worked in the business and knew it was my passion. 10 years ago when I came here, I knew after I graduated I would be making more money because I had a CIA degree and experience. Today, probably 1/2 of the students in my class have told me they do not want to work in a kitchen after they graduate! I was sitting at dinner with a student last night from Korea. When I asked her what her plans were after graduation she said that she realized being here, she does not want to cook. "What, I am not sure I heard that right", was my response. She travels thousands of miles for an expensive eduction to realize she doesn't want to cook! She is going back to Korea to learn how to teach. Wow

Anthony Bourdain's tales in Kitchen Confidential were great stories that sold books. He knows what to say to push buttons and get people comin' back for more. Believe it or not, all chefs aren't behind the dumpster screwing the bride. Culinary professionals are, well, professional. They are people that manage people in a difficult environment who are under paid. They are people that love food. They love to create. They are perfectionists that take what they do VERY seriously. They wear a uniform with pride. I'll admit, I love to read Tony's books and watch his shows. He is entertaining. But, like watching professional wrestling, you know things are sometimes planned for the audience.

As a side note, I was looking through the bookstore last night and found 2 of his books in the bargain bin. Kitchen Confidential and Bone in the Throat were bundled together for $9.99. I wonder what the Bad Boy thinks of his books being discounted at his own school.