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People considering a culinary degree or diploma are often asked: “Why bother going to culinary school? Can’t you just learn on the job?” It’s a question that sometimes comes from well-meaning family members, friends—or even from your own doubts about the process.
And it’s true. Just like an actor doesn’t have to take acting classes, and a writer doesn’t have to study journalism to achieve success, a career in the food industry doesn’t require a formal culinary education.
But by focusing on education for a few months or years, students can reap a host of benefits that the “work your way up” approach doesn’t offer. Plus, completing a culinary program may help graduates achieve their goals more quickly.
Here we’ll explore the value of culinary degrees or diplomas, and why many students have found that culinary school is absolutely worth it.
What Is Culinary School, and What Does It Have to Offer?
Culinary school is a specialized educational program designed to give students the opportunity to study the foundational skills, techniques, and knowledge that can help them pursue careers in the food industry. These programs can range from short-term certificate courses to multi-year degree programs, and they typically combine hands-on training with additional instruction in topics like culinary theory, food science, nutrition, and business management.
Culinary programs can offer students the opportunity to:
- Learn core cooking techniques through lessons administered by Chef Instructors
- Study culinary theory to understand the “why” behind recipes and techniques
- Explore diverse cuisines from different areas and cultures from around the world
- Gain business knowledge about restaurant operations, menu development, and cost control
- Complete externships in real-world professional kitchens
- Build a professional network that can help support career growth post-graduation
Culinary schools vary in their offerings and focus areas. Auguste Escoffier School of Culinary Arts offers eleven programs across six distinct disciplines, from Culinary Arts and Baking & Pastry to Plant-Based Culinary Arts and Food Entrepreneurship. Escoffier also aims to provide flexible learning options, offering online culinary programs in addition to programs at our campuses in Boulder and Austin, allowing students to choose the learning format that best fits their lifestyle.
Pros and Cons of Culinary School
Like any major decision, choosing to attend culinary school can come with both advantages and considerations. It’s important to evaluate both sides before making your investment, as this can help you make an informed decision about whether culinary school aligns with your career goals and personal circumstances.
Pro: Culinary School Gives You an Experience You Can’t Get on the Job
In a professional kitchen, the focus is on service and efficiency. But in culinary school, the focus is entirely on your learning.
You can have the time and space to ask questions, make mistakes, and understand the theory behind techniques—all without the pressure of a dinner rush. This learning-focused environment, combined with exposure to diverse cuisines and a variety of seasoned Chef Instructors, can provide a well-rounded foundation that working in a single restaurant simply cannot match.
Pro: Culinary School Can Boost Your Career Opportunities
A culinary degree or diploma on your resume can set you apart from other candidates and demonstrate your commitment to the profession. Graduates could potentially find it easier to secure interviews, negotiate higher starting salaries, and advance more quickly than those without formal training.
The combination of technical skills, industry knowledge, and externship experience can make you a more attractive hire to executive chefs looking for long-term team members.
Pro: Culinary School Can Help You Build a Professional Network
Culinary school can connect you with fellow students, experienced Chef Instructors, and industry professionals during externships—all potential contacts who could lead to job opportunities throughout your career. Escoffier offers an alumni association and career services that can extend your network even further.
Through this online networking center, you can connect with fellow grads, view job boards, join special interest groups, access mentors, and more. In an industry where many positions are filled through word-of-mouth, these connections can prove invaluable.
Escoffier students have the opportunity to forge relationships with fellow students that could prove valuable as they pursue their careers.
Con: Culinary School Requires a Financial Investment
Attending culinary school means paying tuition, and some students may need to take on loans to cover the cost. While this investment can pay off through better job prospects and earning potential, it’s important to understand the financial commitment upfront.
Financial aid, scholarships, and grants may be available for eligible students who apply and qualify. Veterans and service members may also have access to additional education benefits that can help reduce out-of-pocket costs. The team in Escoffier’s Financial Aid office can help you explore your options and create a plan that works for your budget.
Con: Culinary School Demands Time and Dedication
Balancing culinary education with work, family, and other responsibilities requires careful planning. That’s why Escoffier offers online programs structured to accommodate a range of schedules. Escoffier online students typically spend 15-23 hours per week on school-related activities, depending on their program, credential level, and personal pace.
For those with schedules that already feel full, assessing whether culinary school could fit into your life is an important consideration. Escoffier’s online programs aim to offer greater flexibility, allowing students to complete coursework during hours that work for their lifestyle—early mornings, late evenings, or weekends—as long as they stay on pace and meet required deadlines.
Con: Formal Training May Not Be Necessary for Every Career Path
Depending on your specific culinary goals, formal education might not be essential. Some successful chefs have built their careers entirely through on-the-job experience, and certain food industry roles may not require a degree or diploma.
Before investing your time and money, think carefully about your career aspirations and whether culinary school can help you achieve them. Escoffier’s Admissions Department can help you clarify your path and determine whether formal training aligns with your goals.
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Culinary School at a Glance: Weighing the Decision |
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Pros |
Cons |
| Learning-focused environment with hands-on practice, diverse cuisines, and expert instruction | Requires tuition investment; explore financial aid options before making a decision |
| Can differentiate you from other candidates and potentially boost earning potential | Demands 15-25 hours per week, depending on program and format; online options offer scheduling flexibility |
| Opportunities for professional networking with classmates, Chef Instructors, externships, and alumni association | May not be necessary for all career paths; clarify your goals first |
Deciding whether culinary school is worth it for you can really come down to one question: Could culinary school help you get from where you are today, to where you want to be tomorrow? To help you explore that question, let’s take a closer look at what can make culinary school worthwhile.
The Culinary School Experience Can’t Be Replicated on the Job
Some say that culinary school is unnecessary because cooks can learn “on the job.” And while there are certain lessons that are best taught in a professional kitchen—like how to work around other team members on a crowded line, or how to manage your time during the dinner rush—there are unique benefits to the classroom setting that simply can’t be replicated in a working kitchen.
Here are some advantages students may encounter when taking the culinary school route.
Restaurants Are Devoted to Service, but Schools Are Devoted to Learning
In a professional kitchen, your job as a cook is to get those potatoes peeled and that hollandaise prepped for service. And the executive chef’s job is to get the food out the door to serve hungry customers. Keeping the restaurant profitable is the end goal.
As long as you can complete the tasks assigned to you, your supervisors may not have the time or incentive to help you expand your culinary skills. And even if you’ve found a great chef mentor, you’ll still have to complete your assigned tasks before you can focus on learning.
A culinary student’s job, on the other hand, is to learn as much as possible. And your Chef Instructor’s job is to teach you. Everyone is working toward the same goal—providing students with the knowledge and tools they may need to be successful in their careers.
This environment encourages students to ask questions, make mistakes, and practice until perfect, without holding up service or wasting a restaurant’s product. For Plant-Based Culinary Arts graduate Mike Carrillo, that focus on structured learning proved an asset to his career.
“I didn’t realize the amount of education that I’d received from Escoffier until it actually started coming to life for me,” he says of the knowledge he now draws on each day as Executive Director of a college culinary arts program, leading a team making a difference for students of his own.*
Trying new techniques and exploring principles that could serve you throughout the rest of your career is what school is all about.
In the workforce, your job is to do your job; as an Escoffier student, your job is to learn principles and techniques that can serve you throughout your career.
Culinary School Explores Why, Not Just How
If you want to be creative in the kitchen, you need to understand why certain techniques give you the desired result.
Why do savory dishes benefit from a hint of acidity? Why do we add eggs to a cake? Without an appreciation for these foundational culinary principles, you may find yourself unable to make substitutions and alterations, hindering your creativity in the future.
In culinary school, Chef Instructors are available to explain the science behind ingredients and techniques, which may then become tools in your experimental toolbox—or your “flavor bank,” as Chef Instructor Pietro Vitelli describes it, as he helps his students to understand technique through experimentation. This focus on the theory behind the technique differentiates the Escoffier experience from learning on the job.
Culinary Students May Be Exposed to Worldwide Cuisines
Another major drawback of the “learn on the job” method is the limited scope of techniques available to you.
A restaurant or professional kitchen makes a certain number of predetermined menu items, often within one specific type of cuisine. Cooks are responsible for executing these same recipes over and over. And while they may gain great proficiency in that one culinary style or those particular dishes, they won’t necessarily have the opportunity to explore different world cuisines.
But in culinary school, students may have the opportunity to explore a much wider variety of food styles. Escoffier’s Culinary Arts programs may include courses on global or regional cuisines, exposing students to culinary traditions from around the world.
Escoffier students can discover a wide range of cuisines with the guidance of their Chef Instructors.
Culinary Students Study with a Team of Chef Instructors
Not all chefs approach each technique in the same way. When learning on the job, you are only taught one chef’s method. And in a restaurant, this makes sense. The executive chef relies on the entire team to do things their way to create a consistent guest experience. But from a learning perspective, it can be confining and potentially hinder your growth as a chef in your own right.
The kitchen environment is limited in its number of possible mentors and educators. In culinary school, on the other hand, students have the opportunity to receive instruction from a variety of successful, passionate Chef Instructors who have worked in many types of roles and establishments. The quality and diversity of educators alone can make culinary school worth it!
Coursework in Sustainability Can Make Future Chefs Protectors of the Environment
Beyond what happens inside the kitchen, culinary education can connect students to the larger food system. Some culinary degree and diploma programs can even get students out of the kitchen and onto the farm. Escoffier’s Farm to Table® Experience lets Culinary Arts students explore farming, production, and the advantages of buying local.
On-campus students spend one day per week on a working farm or food procurement facility. Depending on the farm’s needs, they may get an informational tour, or they may be able to dig in and get their hands dirty (literally). Online students have the chance to study the relationship between the chef and the food producer. While not part of the online curriculum, students may get the chance to attend in-person weekend workshops, depending on location and availability.
Escoffier’s Farm to Table® Experience can connect students with the broader food system.
The future of the culinary industry is also a future of sustainability. Chefs have a wonderful opportunity to be part of a more harmonious relationship between the food industry, the farming industry, and the consumer. But first, chefs need to begin to understand where the food they use comes from and how it impacts the wider world.
Take the Culinary Career Survey
We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.
An Investment in Your Education May Improve Your Employment Prospects
Culinary school graduates are not chefs (yet). That’s a title they still must earn.
But a culinary degree or diploma on your resume may provide hiring chefs or supervisors with proof that you take your career seriously. And that could be the difference between being granted an interview or being passed over for a more experienced candidate.
How Much Does Online Culinary School Cost?
Diploma in Culinary Arts and Operations – $23,980*
Associate of Occupational Studies Degree in Culinary Arts – $36,225*
Scholarships, grants, and financial aid are available for eligible students who apply and qualify. Get more information about tuition and fees for all Escoffier programs here.
Culinary Graduates Differentiate Themselves from the Crowd
In any career, there are skills to learn on the job as you work your way up from entry-level to advanced positions. Hiring chefs expect that new cooks may have a lot to learn. That means that they may need training – which takes a hiring chef’s time, effort, and resources.
So put yourself in their shoes. You’re the hiring chef, sitting at your desk with two resumes. Identical work experience—each candidate spent a year as a prep cook. But one has a culinary degree listed at the top. The other doesn’t. Who gets the interview?
The culinary school graduate can bring a level of technical skill to their job that the other applicant might not be able to match, skill that’s been built through education in theory and then plenty of supervised practice. And that can often help make the training process go more smoothly, more quickly, and potentially with less of the hiring chef’s intervention needed.
That proved to be Escoffier graduate Brent Unruh’s experience, who’s found that his Culinary Arts degree has helped him increase his earnings and land new jobs—in some cases, without even completing an application.
Investing in Culinary School Shows Your Dedication to This Career
For some, working in a restaurant is just a job, rather than a career. That’s why the industry as a whole has such high turnover—often double the national rate.
Turnover is time-consuming and expensive. It can cost thousands to hire and train a new cook or chef. So executive chefs are looking for employees who will be in it for the long haul.
Restaurant turnover is costly, so employers often prefer career-minded candidates.
Culinary school graduates can appear as safer long-term hires. By earning their culinary degree or diploma, graduates can demonstrate that they’re committed to building a career, not just filling a position. The time and resources invested in education may signal your dedication to continuous growth and development of your craft—exactly what executive chefs may seek in their teams.
Mid-career professionals can use culinary school in a similar way. Staff Sergeant Michael Allen, an Escoffier online Culinary Arts graduate and active-duty soldier, explains that he chose to enroll “to keep relevant in the industry and up to date with certification,” and that online school was the best way to stay consistent with culinary education alongside his military responsibilities.
Culinary School Graduates May Be Better Equipped to Keep Up in the Kitchen
Professional kitchens can be fast-paced and dangerous, with hot pans and sharp knives around every corner. This can be a disorienting environment for entry-level staff with no kitchen experience. But if you’ve attended culinary school, you may be more familiar with both the environment and terminology of the kitchen.
Escoffier graduates also enjoy the benefit of their industry externships. All degree and diploma programs require students to complete a hands-on industry externship in a professional setting. This can give them the chance to test their skills, make new connections, and get their first experience of the chef’s world. They can enter their first post-school job with real kitchen time under their belts, helping them to get acclimated to the work environment that much more quickly.
A Culinary Education Bridges the Knowledge Gap
Not everyone who attends culinary school has the goal of working in a kitchen. An aspiring food writer with a journalism degree, for example, may be a wonderful wordsmith. But if they don’t have an intimate knowledge of food to back up their writing, it may be difficult for them to find work in the industry or produce expert content.
This is the value of specialized education. It can bridge the gap between your technical skills and the subject you want to work with—food.
Chef Omni Hotels & Resorts Executive Chef Josh Hasho explaining why culinary school is a gold star on your resume
Escoffier online Culinary Arts graduate and firefighter/EMT Kevin Fuller describes this as the difference between being “just a cook” and having the skills and knowledge to distinguish himself.
“I didn’t want to be just a cook,” he says, “I wanted to be a great cook. And I knew with Escoffier behind me and learning these classes and these basic skills and more skills, it was going to put me right over the top.”*
This isn’t just limited to people working in restaurant kitchens; food stylists, restaurant publicists, food photographers, restaurant owners, recipe developers, and more can all show their industry authority with a culinary or pastry degree or diploma.
Culinary School Can Allow Students to Start Building a Professional Network
A robust network of cooks and chefs can prove invaluable. When a chef has a position to fill, what is the first thing they’ll do? They’ll think about their network and who they know who could fill the position. Then, they’ll reach out to their industry connections to see if they know a good candidate.
Some chefs won’t ever post jobs on local job boards. They’ll fill openings by word-of-mouth alone. That’s why a network is so important—it may open the door for positions and opportunities that you might not hear of otherwise.
Connect with Fellow Students Today and Help Each Other Tomorrow
The successful executive chefs of tomorrow are often the culinary school students of today. School can give you the chance to bond with fellow students who are also passionate about food and cooking.
Connections made during culinary school can lead to lifelong friendships and professional opportunities.
At Escoffier, the networking opportunities don’t necessarily end when you get your degree or diploma. Graduates can get access to the Escoffier Alumni Association, an online community where they can connect with other former students, access job postings, and gather with like-minded graduates in specialized groups.
“There are so many moments that I see as valuable parts of my journey in both programs,” says Daniela Phillips , Escoffier Pastry Arts graduate, “but something that has always been very special to me is the support of my fellow classmates … I will be forever grateful for this.”*
Attending culinary school can plug you into a community of peer mentors, committed to one another’s success.
Find Mentorship Among Experienced Chef Instructors
Escoffier’s Chef Instructors are invested in the success of their students. With many years in the industry and a wealth of knowledge to share, these experts can be invaluable resources to culinary school students.
Escoffier graduate Chris Marhevka credits his Chef Instructors and Escoffier’s support staff with helping him land an externship at La Marmotte in Telluride, a unique career opportunity “[t]hat wouldn’t have even been a possibility for [me]” otherwise.*
It’s certainly possible that you could find committed mentors outside of culinary school—but for Escoffier Chef Instructors, it’s often a core part of the job.
Meet Successful Chefs and Volunteer with Industry Professionals
Culinary school also can provide networking opportunities outside the four walls of the classroom.
All students, whether campus or online, must complete their hands-on industry externships, where they can connect with a whole kitchen of working culinary professionals.
Students at Escoffier’s Austin or Boulder campuses may have the chance to participate in food festivals, culinary competitions, or other culinary-focused events as student volunteers. This can give them the opportunity to work elbow-to-elbow with great local chefs.
Baking & Pastry Arts student Katie Sualog gushes about her opportunity to volunteer at the Austin Food & Wine Festival.
“I honestly felt honored to be there,” she says, “because I got to meet so many well known chefs and they were very, very humble. I was blessed to meet them. Rodney Scott, oh my god! I was so excited.”
Joining the Escoffier community can give you access to a broader variety of opportunities and connections that could boost your career.
Culinary Graduates Can Look Forward to Post-School Support
Most cooks and chefs are on their own when looking for career opportunities. But Escoffier graduates can get even more value out of their culinary education with job search assistance.
Our Career Services staff can offer resume writing help, interview coaching, and job leads for students based on their career goals. Escoffier also works with employer partners like Disney Culinary, Hyatt Hotels, and The Ritz-Carlton, which may lead to job search opportunities for graduates.
For some graduates, that support combines with externship experience to create tangible new opportunities. Online Plant-Based Culinary Arts graduate Daniel Meadows, for instance, describes finishing his program with “so many job offers it’s ridiculous,” and has used the skills and confidence he gained and the support he received to become a private chef while also running a personal chef business that significantly improved his financial situation.*
Moving Forward with Purpose
A culinary diploma or degree can do more than provide cooking knowledge. It can show that you’re serious about a career in Culinary Arts, Plant-Based Culinary Arts, or Pastry Arts. It can tell hiring chefs that you’re willing to prioritize your culinary future because you’ve already invested in your education. And it can allow you to start building a network that may lead to employment opportunities in the future. That network could also be a source of future employees if you become an executive chef yourself!
Your culinary journey deserves a strong foundation. If you’re ready to invest in your passion and set yourself up for the next stage of your career, it’s time to get all the details about Escoffier’s degree and diploma programs.
FAQs
Culinary school can provide a learning-focused environment where students have the opportunity to explore techniques, ask questions, and practice without the pressure of restaurant service.
Students may be exposed to diverse cuisines and cooking styles, study with Chef Instructors who bring varied industry experience, and learn the “why” behind culinary techniques rather than just the “how.” Programs may also include hands-on externships and access to career services support after graduation.
Yes, it’s possible to build a culinary career by working your way up through restaurant positions. However, culinary school graduates can differentiate themselves with technical skills and foundational knowledge that can help make the training process go more smoothly.
A degree or diploma on your resume may also signal to hiring chefs that you’re committed to building a long-term career rather than just filling a position.
Culinary school graduates may have advantages when applying for positions, since a degree or diploma can demonstrate commitment and provide proof of technical training.
Having that credential on your resume can help you stand out from other candidates, and can potentially help you increase your earnings when moving between jobs. The combination of classroom learning, externship experience, and career services support may improve employment prospects compared to entering the industry without formal training.
Culinary school curriculum typically covers foundational techniques, culinary theory, and the science behind cooking methods. Students may explore various world cuisines, learn about sustainability and the broader food system, and gain experience with kitchen terminology and professional environments.
Programs can also include business-focused coursework and hands-on externships in professional kitchens, helping students develop both technical skills and industry knowledge.
Culinary school can provide networking opportunities through connections with fellow students, experienced Chef Instructors, and industry professionals during externships.
Escoffier’s Career Services department also offers access to the school’s alumni association, job postings, and other resources that can potentially serve as opportunities to grow your network. These connections may lead to job opportunities, mentorship, and professional relationships that could prove valuable throughout a culinary career.
In a professional kitchen, the primary focus is on service and getting food out to customers, while culinary school is devoted entirely to learning. Working in a restaurant typically exposes you to one chef’s methods and one cuisine style, whereas culinary school may offer instruction from multiple Chef Instructors across diverse culinary traditions.
School provides a space to make mistakes, ask questions, and understand the theory behind techniques without the pressure of holding up service or wasting product.
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