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<p>[QUOTE="ikandiggit, post: 1376453, member: 16269"]I've had three careers in my life and I didn't have a diploma for any of them. I was self-taught in each of the fields and even taught courses at a school for one of them even though I didn't have a degree. I've worked as a researcher in a university and had undergrads working for me in that department. During the stint at the university I was also the head of the photography department for a museum. </p><p><br /></p><p>I couldn't provide the OP with paper that showed any higher education that would prove my qualifications for any of the careers I've had. It was my self-taught expertise that put me into those jobs. </p><p><br /></p><p>I'm a Chef now and again I've never stepped foot in a school for my training. I have 30 staff that work for me and I also have students from a cooking school that come and receive their work credit in my kitchen. I've been told that I could do the challenge for the Red Seal Certificate which would give me credentials to work in essentially any restaurant in the world. But, at my age, I'm quite content to be where I am.</p><p><br /></p><p>Formal education is important and I wouldn't advise anyone to forego it. However, you can't dismiss life experience.[/QUOTE]</p><p><br /></p>
[QUOTE="ikandiggit, post: 1376453, member: 16269"]I've had three careers in my life and I didn't have a diploma for any of them. I was self-taught in each of the fields and even taught courses at a school for one of them even though I didn't have a degree. I've worked as a researcher in a university and had undergrads working for me in that department. During the stint at the university I was also the head of the photography department for a museum. I couldn't provide the OP with paper that showed any higher education that would prove my qualifications for any of the careers I've had. It was my self-taught expertise that put me into those jobs. I'm a Chef now and again I've never stepped foot in a school for my training. I have 30 staff that work for me and I also have students from a cooking school that come and receive their work credit in my kitchen. I've been told that I could do the challenge for the Red Seal Certificate which would give me credentials to work in essentially any restaurant in the world. But, at my age, I'm quite content to be where I am. Formal education is important and I wouldn't advise anyone to forego it. However, you can't dismiss life experience.[/QUOTE]
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