If you dream of becoming a professional chef, you’re probably facing one of the biggest questions in the culinary world: Should you go to culinary school, or should you learn through real-world experience?
Some of the most successful chefs in the world, like Gordon Ramsay and Jamie Oliver, skipped culinary school altogether and learned by working their way up through the kitchen ranks. On the other hand, top culinary schools like Le Cordon Bleu and The Culinary Institute of America have produced some of the finest chefs globally.
So, which path is right for you? Let’s break down the pros and cons of each route to help you make an informed decision.
The Culinary School Route
1. Structured Learning and Professional Techniques
Culinary school provides a structured environment where you’ll learn the foundations of cooking, from knife skills to sauce-making, in a controlled and professional setting. The curriculum is designed to give you a well-rounded education in the culinary arts, covering:
- Classical cooking techniques
- Baking and pastry
- Food safety and sanitation
- Plating and presentation
- Nutrition and dietary considerations
This means you’ll be trained in a professional kitchen setting, working under instructors who are often experienced chefs themselves.
2. Access to Professional Networks and Internships
One of the biggest advantages of culinary school is the network. Top schools have strong industry connections and can help place you in prestigious internships or job opportunities. Graduating from a well-known school can open doors to high-end restaurants and exclusive kitchen experiences.
Chefs trained at places like Le Cordon Bleu or the Culinary Institute of America often have a faster track to working in Michelin-starred restaurants. The reputation of your school carries weight in the industry.
3. The Financial Reality
Here’s the catch: culinary school is expensive. Tuition can range from $30,000 to $100,000 depending on the program and location.
That’s a major investment for a career where starting salaries can be modest.
Many culinary school graduates are left with heavy debt and still have to work their way up through low-paying kitchen positions. The financial risk is significant, and it’s something that needs to be seriously considered.
4. Creativity May Be Limited
Culinary school teaches you how to cook the “right way” — but that’s not always the most creative way. Students are often trained in classical techniques, which can stifle personal expression in the early stages of their careers.
A chef coming from culinary school may know how to make the perfect béchamel sauce, but they might struggle when asked to create something truly original.
The Real-World Experience Route
1. Hands-On Learning from Day One
Learning on the job means you’re thrown straight into the action. You’ll be working in a fast-paced environment, learning how to manage orders, prepare dishes, and survive the pressure of a professional kitchen.
Instead of spending time in a classroom, you’re earning while you learn — and you’re figuring things out the hard way. This teaches adaptability, resourcefulness, and problem-solving in ways that culinary school can’t replicate.
2. No Debt – Start Making Money Immediately
Working your way up in a kitchen means you’re getting paid from day one. Unlike culinary school graduates who leave with debt, you’re gaining experience without the financial burden.
Entry-level jobs like line cook, prep cook, or sous chef allow you to build a foundation while earning a paycheck. Over time, you can climb the ranks based on skill and experience — not just a degree.
3. Learning from Industry Veterans
Many top chefs prefer to train their staff from the ground up, shaping them according to the restaurant’s unique style and standards.
When you learn directly from a working chef, you’re gaining insider knowledge and techniques that aren’t taught in a classroom.
A chef who starts in the industry without formal training often develops a unique cooking style, driven by creativity and improvisation rather than classical technique.
4. Lack of Structure and Professional Credentials
The downside of real-world learning is the lack of structured training. You might master the grill or pasta station, but miss out on the formal foundation that culinary school provides.
Many high-end restaurants still prefer hiring chefs with a culinary school background, so not having that credential could hold you back when applying for top-tier positions.
What Do Successful Chefs Say?
Many successful chefs have followed both paths. Gordon Ramsay famously dropped out of culinary school and learned through brutal on-the-job training. On the other hand, Thomas Keller attended culinary school and refined his skills through formal education.
Eric Ripert, one of the world’s top chefs, argues that a combination of both is ideal:
“Culinary school gives you the foundation, but real-world experience teaches you how to survive in the kitchen.”
In other words, formal training gives you the tools — but experience teaches you how to use them under pressure.
So, Which Path Is Right for You?
Go to Culinary School If:
- You want to learn classical techniques and industry standards.
- You have the financial resources (or access to scholarships) to invest in your education.
- You’re looking to work in high-end restaurants or Michelin-starred kitchens.
- You value professional credentials and structured training.
Choose Real-World Experience If:
- You’re a hands-on learner and prefer to figure things out in a practical setting.
- You want to avoid debt and start earning immediately.
- You’re comfortable with a more unpredictable career path.
- You value creative freedom over formal technique.
Is There a Middle Ground?
Yes! Some chefs start with real-world experience and later attend culinary school to refine their skills. Others graduate from culinary school but then work in lower-level kitchen positions to gain practical experience.
Another option is to take online courses or attend short-term culinary programs to balance both approaches without the full financial commitment of a traditional culinary school.
Final Thoughts
There’s no single “right” way to become a chef. Some of the best chefs in the world never set foot in a culinary school, while others credit their formal training for shaping their careers.
The key is to understand your own learning style, career goals, and financial situation. Whether you choose culinary school or real-world experience, success in the kitchen ultimately comes down to passion, persistence, and a hunger to create.
So, what’s it going to be? The classroom — or the kitchen?
