Since Chez nous opened in 1984, we have hired 31 culinary school attendees and graduates. Some came from the CIA (Culinary Institute of America), some from Johnson and Wales, and others from similar and possibly less prestigious cooking schools. All had two things in common. One: their parents had spent or were in the process of spending anywhere from $40,000.00 to $100,000.00 in tuition. Two: they went in shock when faced with the physical and emotional demands of serious kitchen work.

We realized early on that these institutions do not only teach culinary skills, they also entertain their student by giving them a pleasant working environment, devoid of the pressures inherent in a real working kitchen.

Of the 31 only 6 stayed with us and went on to become Sous-Chefs and Chefs. The 25 others left us to look for less demanding bosses or decided that real cooking was not for them. I can imagine how the parents felt after forking out all that money! Today we have in effect a realistic culinary training program which will insure that our trainees will either realize early enough that cooking in a first class kitchen is not for them or, if they have the fortitude and determination will insure their sailing effortlessly through any accredited program.

Contact Scott Simonson at (281) 446-6717 for details.

Waitstaff

Call Danielle Heller or Paige Chisum at (281) 446-6717