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Originally Posted by jenergy

math never needs in school, im a bio major i had to take alg, trig, stat, cal1,2,and3, and phys1,and2...you cant avoid it and then you see it again in chem, nurt, biochem, gen, on on on and im a phucking science major....so your going to have to take it no matter what major

Science and Math go hand in hand. Both have formulas and processes. That just makes sense. You can't be good at science if you suck at math. Maybe Biology, but when you get to Chemistry and Physics you will struglle if you suck at Math.

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Originally Posted by diggiboy

Now I am really heated up.. in becoming a chef.. god I feel like I just graduated from high school again lol.. anyways I did some research online and it`s not clear to me.. If someone wants to become a chef meaning professional chef do you HAVE to attend a 2 yr or a 4 yr college or you can go to a culinary school.. what would be the difference.

Thanks.

Yes, you will need to know basic math,eg; fractions,decimals and some basic algebra. You will also be required to learn fluent Italian or French. I have been in the culinary business ever since my "poor judgement". Its a very demanding and stressfull way of life, but its very self rewarding,..unless you go all the way and open your own place you can earn a pretty good living. If I were you, and your heart is really into it,...dont wait, do it now. My best of luck to you bra !

TweetI LIKE MATH. IT'S A GREAT MENTAL EXERCISE AT ANY LEVEL.

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Originally Posted by diggiboy

Now I am really heated up.. in becoming a chef.. god I feel like I just graduated from high school again lol.. anyways I did some research online and it`s not clear to me.. If someone wants to become a chef meaning professional chef do you HAVE to attend a 2 yr or a 4 yr college or you can go to a culinary school.. what would be the difference.

Thanks.

I had a roommate that was a chef and he was stressed out all the time. He worked at a very high end restaurant in ATL and he would get his butt chewed every single night for something. The higher end you go, the more money you can make. However, there is more demand to know exotic dishes be under greater stress too. He hated it. He said he would rather make 1/2 of what he was making and go back to being head chef at Macaroni Grill. I think he made like $15 and hour (it's been a while) as head chef at Macaroni Grill. Where as he made like $35 an hour at the high end place but had to take shit from the Artsy Fartsy people all night. You just can't please those types of people. Hell, some of them will like the dish and send it back a couple times just to get it free. Not all, but some are like that. Now, from personal experience in restaurant managment, I would never go back. It's long hours and stressful. Here's an example for you: you are a chef, you come into work and find out two chefs called in sick. You know have to work a lot harder for the same pay and get your butt chewed out because you can't keep up, and trust me, when two chefs don't show up, the kitchen WILL be behind. Then, you the customes start *****ing at the waiters who in turn ***** at you or have the front of the house manager ***** at you. You can expect this to happen atleast 1-2 nights a week. I don't remeber ever going through one full week without someone calling out.