Chef Moe
Region: US
Monday 02 March 2026 20:59:07 GMT
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Dr. K :
Ridiculous! Whatever happened to blue collar chefs?
2026-03-02 21:05:39
54
Jjbh1974 :
I went to JWU in Rhode Island 🙂 in 1992. Tuition, room and board was 19000 for everything.
2026-03-02 22:50:28
18
Carguy9999 :
That's an absolute losing ROI. I wonder if you'd be better off trying to get a job at a restaurant and tell him you'll work for free to learn.
2026-03-02 23:21:18
1
lony :
you go to a school that you can afford Mine was cheap I got my cooking skills from my mom,best teacher in the world
2026-03-02 21:17:34
4
Yessir :
My buddy went to Maine for culinary school on his GED.
2026-03-02 23:08:50
2
lau :
I graduated from culinary school in 1996. I went to the New York restaurant school in Manhattan. They changed the name. I think it’s like international culinary of education. I went for a pastry and it was $15,000 then.
2026-03-15 11:35:32
0
DRFriend :
I went to art Institute in Pittsburgh back in 1990 and it was $4000 a trimester/$12,000 for the year plus rent of an apartment, etc. in Pittsburgh. Technical Institute used to be bang for your buck. I learned so much there. Unfortunately they are few and far between anymore.
2026-05-01 21:22:17
0
who,me? :
I started in fast food at 14, then to the dish pit, then prep, linework, then up to sous chef. I pivoted to running the kitchen in a high end independent ice cream shop. it's been quite the journey!
2026-03-02 23:37:51
6
Disneyguy :
geeze I did an apprenticeship back in 1999-2002 in canada my schooling was 2 3month programs for $600 each
2026-04-20 01:16:12
3
suzynorthcutt :
And for exactly that reason, I love how you are helping beginners build so many foundational skills for FREE! Some will move on to the professional track, while many of us will simply elevate our home cooking skills and have a lot of fun in the process. Thank you for your sound advice!
2026-03-03 02:24:36
7
user1428679875572 :
I'm 59 , I'm still working in my chosen field as a professional with 5 more years before I retire. I love to cook and have thought about culinary school. I'm not working in a kitchen at 64 so thank you for your honesty and advice
2026-03-02 22:57:31
5
Leontine :
Good for you for advising this! Great job, love all your content!
2026-03-05 20:45:17
1
Kate Reader849 :
im sure you know how many hours you'd have work to pay off your tuition?no thanks
2026-03-02 21:44:18
2
Tuga 🇨🇦🇵🇹 :
wow, you gotta make a lot of pasta dishes to pay that back .. 😂
2026-03-02 22:13:47
2
meatballs629 :
nothing like on the job experience
2026-03-03 11:52:42
2
MooMoo82369 :
I paid $20,000 in 1991. Now 😬😬😬
2026-03-04 19:37:57
2
J :
I have a culinary degree from 20 years ago, and I agree 100% . I think experience and focus are more important
2026-03-04 03:15:52
1
Andy :
CIA or Le Cordon Bleu?
2026-03-21 03:00:42
1
terry :
U absolutely right 👍
2026-03-03 02:18:43
1
Iplay2 :
Schoolcradt college in Michigan has a great program
2026-03-19 17:20:03
1
murswan :
how much of your school placed you into the position you are in today?
2026-03-03 00:23:42
0
Tinkertat :
How many years?
2026-03-03 00:46:13
0
user1004880519951 :
Holy guacamole that’s crazy expensive
2026-03-04 17:40:25
1
VirtualWanderingSenku :
No guarantee that any graduate is going to become a world known Chef or owner/runner of a successful restaurant. Gouge is the 🤞of those.
2026-03-03 11:15:28
1
04Angels :
Dang! Thats Insane!
2026-03-02 21:06:02
1
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