Tin Chefs

The disconnect between a culinary student's white-collar dreams and the restaurant world's blue-collar reality

As Andriola says, "There is only one proper way to sauté, deep-fry, et cetera. Both the CIA and J&W teach that. One may teach it better or reinforce it more, but responsibility ultimately falls on the student."

"The students," echoes D'ambrosi, "get out of school what they put in."

So dream on, tin chefs, dream on. Just remember: If you want to be like Emeril, you're going to have to kick it up a notch. Again. And again. And again. And for a while, at least, you will have something in common with Rachael Ray: $40 a day. Bam! Ha, ha!

Jacqueline Carini
Johnson & Wales students can partake of various offerings 
at The Mix, a food-court-style eating area at the North 
Miami campus
Jacqueline Carini
Johnson & Wales students can partake of various offerings at The Mix, a food-court-style eating area at the North Miami campus

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