Subtitle by Septiana Dwi Aryani
My name is Anthony Bourdain.
I am a former chef, 20 years experience, writer, and a TV game.
You know, hard work, commitment, high standards,
respect to you elders and
the people came before you,
even if you don't want to cook like them,
you need to know how they did, how you got the way you are.
Those are be base line, you know, good work habits,
commitment, ability show up on time, ability to...
you know, put your ego outside, willingness to learn,
willingness to make sacrifices, because they would be many.
It's a hard business,  and it means it doesn't
gonna be easier the glamour is line to you, so you need to know before you _____,
before you go down this road, really.
What can I expect to be making dollar wise?
What am I reasonable, actual expectation
for a count of money I'm gonna be making?
How hard we'll have to work?
What kinds of thing who I likely be doing
for the first few years of my work as a cook or as a chef?
Am I willing to make those sacrifices;
personal, professional, physical?
Am I the short person who loves this business
and can live with no other business?
There're a lot of  hard questions should have to be...
you have to ask yourself and answer before you go to even...
before even you think about culinary school.
It is normalcy helpful to have eight culinary schools back around, okay.
This put you very huge of finesse, the other way
the chef doesn't have to say to you, explain to you what_____ was or Matinyo is.
You have certain base line skills are presumably you've learned in school.
If you don't well in a good school, you've lost so many number
of connections of people can help you. Blade are on .
but_____ huge of finesse to have gone to a reputable culinary school,
to have been train, to have master people you look up to,
who've shown you the way, and then steeled in you the history, traditions, and base line skills,
and techniques, and terms for the things you gonna be doing everyday.
I think a lot has to do with what school you choose?
Where your head was had before you went into the school?
You know, if you've never spent any time in a restaurant at all
before you go to culinary school, well I will in fast against that.
You should know when you're getting into,
you should know, you should look deep into your own heart and ask yourself,
"Who am I?" and "What makes me happy?" and "What can I endure?", 'cause it's gonna be hard.
Listen, I'm not the_____  guy,
I receive no money or thing or value to talk about this school,
having no in race, having no pony in the race, nothing.
My feeling is there are just a few culinary school in this country that are worth,
the money, the time, the sacrifice, and if you see, I wanna be one of them.
You look at the... you know, you look at who your teachers or your chefs here...
You know, I walked in the door and _____sit in here,
okay let's say in the story from me, you know,
if _____this is how you make an omelet or roast the chicken, that's it,
that's all you may in settled out, it's settled out.
There are lot of predatory institutions out there who will happily
take your money, promise you the world, and you will end up,
really, not very much better off  than you were before you went in this school.
I think you really really have to think about these things,
go to a reputable institution with their reputation, and you know,
with the lineup of chef instructors with international reputation, and then look at who the lineup is here,
these are people who known in the world_____ are you, with the nationality, these are the best.
For better or worst we're becoming a service economy,
this being a lot of people gonna be entering hotel, restaurant business,
there'll be many many people out there looking to serve food, of one kind or another.
We've seen in the last 10-15 years an explosion in a race in food and in a race in chef.
For the first time in last 15-20 years, people, restaurant, customer,
actually care who's cooking and what they think, these been__________ exist.
If you are in good physical shape, willing to work in credibly hard,
love cooking, willing to listen
there are more opportunities now than any time in history.
there's never been a better time to cook in America than right now,
but you better be good, you better really bring 'em.
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Thank you....
