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A growing number of successful chefs at high-end restaurants are forgoing fancy foodie degrees from culinary schools… and instead cutting their teeth — and their vegetables — in the kitchens of chain restaurants like IHOP and Applebee’s.
And, according to a report from The New York Times, attendance at prestigious culinary institutes is declining: 800 aspiring chefs were enrolled at the New England Culinary Institute in 1999; that number had fallen to 300 in 2017.
Meanwhile, a growing number of successful chefs credit their success with experiences at restaurants like Olive Garden, California Pizza Kitchen, Applebee’s, IHOP, and Wendy’s.
For one thing, there’s the earnings issue: Culinary schools cost money, while chain restaurants provide aspiring chefs with income.
But, beyond that, chain restaurants also offer a number of benefits to early-career chefs:
So, if you’re really serious about that Michelin star… ditch that fake French accent and hop on over to IHOP.