I being a self taught chef, have delt with this very same issue when it comes to new graduates coming into a kitchen thinking they’re amazeballs because they have a $30-$40k piece of sheepskin. I had a guy that could not make the thai peanut sauce we made 3 times a day without reffering to his binder, yet after the third time I had it memorized and trusted my ability to remake a recipie. I had another with a supposed culinary education who thought alfredo sauce was milk and roux… They’re great for teaching techniques, but if you don’t already have some practical experience, your first job out of school will be shocking.



