Should home cooks go to culinary school?  Regardless of the reason (more skills, more fun recipes, meeting acclaimed Chefs, or going into food business), I have thought about this a lot. I have also read and researched the topic. In the end there seems to be some ‘common ground.’ Culinary schools recognize that home cooks bring hands-on experience to class. On the other hand, business entrepreneurs claim that customer satisfaction and food taste/quality is responsible for success. If that is delivered, they’re happy. In such a case, there is apparently no reason for diplomas or credentials to hang up on the walls.

Take a poll, I am curious to know what you think! 🙂