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Old 05-10-2013, 04:36 AM
 
Location: Illinois
31 posts, read 30,970 times
Reputation: 14
im from Illinois and looking to move to vegas in july and attend CSN. So far I have been accepted and filled out my fafsa at the beginning of this year. I have called the campus multiple times and i have been on hold for quite awhile at times with little help with my questions. I asked them what to do next as far as what i need to send to them and when i can register for classes etc. So a little insight on that would be helpful.

My main question to the las vegas community is which is a better program to enroll in...casino management or culinary arts?

I like cooking but I also like the casino atmosphere and I have been playing poker seriously part time for the last 2 years.

thanks in advance for replies
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Old 05-10-2013, 07:46 AM
 
Location: ( ͡ ͜ʖ ͡) (╯□)╯︵ ┻━┻ ̡
7,112 posts, read 10,855,275 times
Reputation: 3866
Both can put you in the "casino atmosphere".


(╯□)╯ ︵ ┻━┻

Last edited by von949; 05-10-2013 at 08:36 AM..
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Old 05-10-2013, 07:57 AM
 
Location: Illinois
31 posts, read 30,970 times
Reputation: 14
that is true but which program would be better at csn as far as getting a better job after i get a degree? and which one has better options for job advancement in vegas?
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Old 05-11-2013, 11:46 AM
 
Location: Vegas, baby, Vegas!
3,977 posts, read 6,334,009 times
Reputation: 3700


I thought this was a thread about Crosby, Stills & Nash!

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Old 05-11-2013, 12:14 PM
 
Location: Between amicable and ornery
1,089 posts, read 1,371,670 times
Reputation: 1458
Sounds like you're making a hasty decision. When are you going to actually be in the city? Do they offer shadow programs so that you can see what it's like working in the industry? Gambling and being a dealer are two different things, I would think.

My son wanted to be a chef so he got a job in a kitchen. After a year of cutting up chickens...not so much.

Last edited by MAXIALE02; 05-11-2013 at 12:16 PM.. Reason: Is to are
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Old 05-12-2013, 01:19 AM
 
Location: Sunrise
10,869 posts, read 13,642,840 times
Reputation: 8987
Quote:
Originally Posted by shanediesel18 View Post

I like cooking but I also like the casino atmosphere and I have been playing poker seriously part time for the last 2 years.

You SURE you want to cook for a living? Really, REALLY sure? With overtime, the pay is around $40K per year. That isn't much all things considered. You can become a chef in a few years if you have the aptitude and make $60-120K. But you'll work 100-hour weeks. I have coworkers who have two 40-hour cook positions and make more than the chefs that they work for. (And work less hours.)

And then there are the working conditions. It's 120f where I work. The day is long and chaotic. We do not tolerate lazy slackers. But I thrive on that. One other thing. We're fast. We walk fast. We cook fast. We do everything fast. (Well, almost everything.) I absolutely CANNOT STAND to walk behind slow people when I have someplace to go. I have [censored] to do. Get the [censored] out of my way. I see most of the people around Las Vegas and wonder how they can live their lives at a near stand-still. You can always tell a cook. They're the quick, efficient people. We run around like hummingbirds on crack in the kitchen. And that's just how it is. I wouldn't have it any other way.

Read this job posting for a line cook in Indiana. The chef who wrote this is a GENIUS. "Normal" people will look at this ad and say, "No way I'd ever want to work in a place like this. That's basically slavery."

http://www.happyplac...urant-line-cook

Cooks and chefs look at this ad and say, "This guy knows his [censored]. This must be a GREAT place to work." I'm not kidding, this is the kind of environment where the job gets done with the minimum amount of hassle.

Also, cut your finger? Cauterize it on the flattop and get back to work. You shouldn't have cut yourself. Burn yourself? We have some spray in the office. Get back to work. You shouldn't have burned yourself. You'll never get Fridays or Saturdays off. It's hard to get extra time off at all. And they're always begging you to come in on your days off because there's always too much work.

If you turn out to be good at it, you can go anywhere you want and have a job in five minutes. I can walk into any restaurant in the country, and say, "Hire me." And that's that. If I wanted to, I could quit my job, take a few months off and travel, and then go right back to my job and say, "Hire me." And they would. Because they know they can count on me on a crazy Saturday when the Rolling Stones are playing and the ticket printer is working so hard that it catches on fire.

So there are pros, and a lot of cons. Read "Kitchen Confidential" by Anthony Bourdain and pay VERY close attention to the chapter that includes the bit about why you shouldn't change careers and start working in a kitchen. I read it. I ignored it. I got my ass handed to me for about four months. And now I work in one of the best restaurants in the country.

EDIT -- And incidentally, I went through the culinary program at CSN for a couple years. Then I was hired at a casino and worked my way up to the top fine-dining restaurant at that casino. I didn't even finish the program. And frankly, I don't see any reason to do so. I learn more in one week at work than I did in a year at CSN. It's a good starting place. But keep your eyes on the prize. Get in somewhere and work your way up.

Last edited by ScoopLV; 05-12-2013 at 02:00 AM..
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Old 05-12-2013, 09:01 PM
 
Location: Reno, Nevada, U.S.A
39 posts, read 84,222 times
Reputation: 46
I would venture casino management probably has better opportunities (higher pay) for one who is ambitious, but it's really your call.
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Old 05-12-2013, 11:40 PM
 
Location: Illinois
31 posts, read 30,970 times
Reputation: 14
Quote:
Originally Posted by ScoopLV View Post
You SURE you want to cook for a living? Really, REALLY sure? With overtime, the pay is around $40K per year. That isn't much all things considered. You can become a chef in a few years if you have the aptitude and make $60-120K. But you'll work 100-hour weeks. I have coworkers who have two 40-hour cook positions and make more than the chefs that they work for. (And work less hours.)

And then there are the working conditions. It's 120f where I work. The day is long and chaotic. We do not tolerate lazy slackers. But I thrive on that. One other thing. We're fast. We walk fast. We cook fast. We do everything fast. (Well, almost everything.) I absolutely CANNOT STAND to walk behind slow people when I have someplace to go. I have [censored] to do. Get the [censored] out of my way. I see most of the people around Las Vegas and wonder how they can live their lives at a near stand-still. You can always tell a cook. They're the quick, efficient people. We run around like hummingbirds on crack in the kitchen. And that's just how it is. I wouldn't have it any other way.

Read this job posting for a line cook in Indiana. The chef who wrote this is a GENIUS. "Normal" people will look at this ad and say, "No way I'd ever want to work in a place like this. That's basically slavery."

http://www.happyplac...urant-line-cook

Cooks and chefs look at this ad and say, "This guy knows his [censored]. This must be a GREAT place to work." I'm not kidding, this is the kind of environment where the job gets done with the minimum amount of hassle.

Also, cut your finger? Cauterize it on the flattop and get back to work. You shouldn't have cut yourself. Burn yourself? We have some spray in the office. Get back to work. You shouldn't have burned yourself. You'll never get Fridays or Saturdays off. It's hard to get extra time off at all. And they're always begging you to come in on your days off because there's always too much work.

If you turn out to be good at it, you can go anywhere you want and have a job in five minutes. I can walk into any restaurant in the country, and say, "Hire me." And that's that. If I wanted to, I could quit my job, take a few months off and travel, and then go right back to my job and say, "Hire me." And they would. Because they know they can count on me on a crazy Saturday when the Rolling Stones are playing and the ticket printer is working so hard that it catches on fire.

So there are pros, and a lot of cons. Read "Kitchen Confidential" by Anthony Bourdain and pay VERY close attention to the chapter that includes the bit about why you shouldn't change careers and start working in a kitchen. I read it. I ignored it. I got my ass handed to me for about four months. And now I work in one of the best restaurants in the country.

EDIT -- And incidentally, I went through the culinary program at CSN for a couple years. Then I was hired at a casino and worked my way up to the top fine-dining restaurant at that casino. I didn't even finish the program. And frankly, I don't see any reason to do so. I learn more in one week at work than I did in a year at CSN. It's a good starting place. But keep your eyes on the prize. Get in somewhere and work your way up.
thanks scoop for taking time to respond to this time..That ad was awesome and I agree with it all the way.
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Old 05-12-2013, 11:42 PM
 
Location: Illinois
31 posts, read 30,970 times
Reputation: 14
Quote:
Originally Posted by Lazydriver View Post
I would venture casino management probably has better opportunities (higher pay) for one who is ambitious, but it's really your call.
ya I think so too. I may just enroll in the casino management and maybe get a part time job as a line cook and see how it really is like scoop mention (even though im sure its exactly like he said and then some)
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Old 05-13-2013, 01:03 AM
 
Location: Sunrise
10,869 posts, read 13,642,840 times
Reputation: 8987
Many of us work in kitchens because that's what we want to do. I could probably make a lot more money elsewhere. But I don't care about money. (Read my posts, and you'll learn that I think money is basically worthless. "This note is legal tender for all debts, public and private." GREAT. But it's just a freakin' piece of paper.)

Half of the line cooks work in the kitchen because that's the best they can do with the skills that they have. Las Vegas casino cooks make around $40K before taxes. Probably $40K total take home with overtime. You can live a nice life on that, I suppose. The other half work in the kitchens because what else are we going to do? Answer telephones? Write contracts? Wear a tie? I don't think so.

There are other perks. For instance, you know what real Kobe A-12 beef tastes like? Unless you're a fine dining cook (or very wealthy), probably not. I've eaten so much Kobe, foie gras, truffles and caviar that I'm kind of tired of it all. When cooks and chefs go out for a meal, we gravitate towards dishes like cassoulet and feijoada -- dishes that take a lot of time but the ingredients are cheap. If I want to impress people, I make a cassoulet or a tagine or a souffle. These dishes cost next to nothing. But they take real skill to make right. I can take a cabbage and fifty cents worth of cream, mustard and horseradish and make something that will rock your world.

And when my wife and I go out to eat (or to a wine tasting, or anything else in the food and beverage world), we are treated like rock stars. I make a reservation and tell the hostess who I am and where I work. When we sit down, food arrives immediately -- a full gamut of everything the chefs thought up that day. We don't even get menus. They just seat us and start bringing us special dishes. Wine flows like a fountain. And when we're done (and totally stuffed), the check is, well, rather light. Then we tip the servers 100% or more because we just ate and drank a thousand dollars worth of food and wine and the bill was a C-note. And when other cooks visit us, we do the same thing for them.

And then there are the coworkers. Cooks are the best coworkers you could possibly want. (They can also be the worst, too. Moral: Stay on our good side. Don't be the restaurant [censored]-up.) If some random idiot attacked me, I would want to be surrounded by the following people, in this order: 1) Ninjas; 2) US Special Forces; 3) Pirates; 4) Cooks. For instance, Emeril Lagasse is famous for beating the crap out of people who messed with his cooks.

And finally, every job I have ever had (I'm on my third career, I get bored easily), I make something. I enjoy making things. I enjoy the process of making things. I don't want to sell things or fix things or be an instructor. (All worthy pursuits, mind you.) I enjoy taking a bunch of random ingredients and turning them into something special. And my coworkers and I do it so well that every celebrity in the world comes and eats where I work. It is an unusual day when we don't have some A-list celebrity dining with us.
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