50K per year for a degree in a low-wage industry − is culinary school worth it?

“Because I am a female it was harder for me to get a sous-chef job,” one chef explained to me. [...]I spoke only to individuals who still work in the industry, and that’s just a fraction of the culinary school population. [...]because students devote a lot of time and money to an experience that yie...

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Bibliographic Details
Published inThe Conversation U.S
Main Author Meiser, Ellen T
Format Newspaper Article
LanguageEnglish
Published Boston The Conversation US, Inc 19.03.2024
Subjects
Chefs
Culinary schools
Cultural capital
Education
Employment
Student debt
Student loans
New York
United States > US
Online AccessGet full text

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Summary:“Because I am a female it was harder for me to get a sous-chef job,” one chef explained to me. [...]I spoke only to individuals who still work in the industry, and that’s just a fraction of the culinary school population. [...]because students devote a lot of time and money to an experience that yields little financial return on investment, adopting a rosy outlook on their schooling may smooth over any inner turmoil that might arise as they judge themselves and their past decisions.