Hi Chefs, I was hoping I could pick some brains for some career advice. I'm a student at Johnson and Wales, I'm about to finish my associates degree in culinary arts. I have a job offer from the Marcus Samuelsson group to help open a Red Rooster at a princess resort in Bermuda but they want at least a year long commitment. I am debating whether to accept it or go back to school next year to start pursuing a bachelors degree in food service management. I know that education is important but in this industry not a necessity, some of the best chefs in the world have no formal culinary education. However, in today's day and age bachelors degrees are increasingly valuable, especially if I ever want a job as a chef instructor or anything more corporate later in my life. So what do you guys think? How important do you think a bachelors degree is? Would it be better to continue my education or get out into the industry?
