Anonymous wrote:OP back again and thank all of you so much for your suggestions and links. I’m looking at every single one. I’m definitely looking into the school in Charleston. It sounds very interesting. I really appreciate all of the hvac suggestions.
He’s working with food now and loves it. I still think he could like a career in that and his teen self doesnt think it will make enough money. Thats his main reason for not wanting culinary or hospitality. But he loves the fast past environment and cooking.
PP. My cousin went into cooking school after dropping out of music college (percussion education) and regular college (comp sci).
He became a good chef and because he is smart enough (good grades in high school), he started getting management responsibilities. He is introverted but able to manage people and is probably good with restaurant economics. He's honest and has good work ethics. So he's a good fit for the higher paying jobs in chef work at non-elite, non-gourmet restaurants (large franchises, hotels, banquet places).
I will be frank in stating that the restaurant industry has been financially unstable for him. He's been laid off once by surprise and had to switch jobs on short notice when various economic issues cropped up. He does seem happy but will never be as conventionally financially successful as the rest of his generation who followed a college track. He's married someone who works at the same restaurant and they don't plan to have kids so his situation works for him. This is in Maryland.