WanaBe a ChefCanadian cooking school comparisons?

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Looking for a Culinary Arts Program?

If you live near any of the programs listed below(or are interested in living these areas while in school)click on the link to get free, no obligation information on the programs.

All the Best,

Atlantic Culinary Academy (NH)
California Culinary Academy
International Culinary Academy (PA)
The Cooking & Hospitality Institute of Chicago
Western Culinary Institute (OR)
California School of Culinary Arts, Pasadena, CA
Texas Culinary Academy, Austin, TX

WebFoodPros.com: WanaBe a Chef: Canadian cooking school comparisons?
By Ragnar (Ragnar) on Wednesday, October 06, 1999 - 01:53 pm: Edit

I am a 26 year old Canadian living in Montreal and am researching culinary art schools in the great white north. I have narrowed it down to two schools: The Culinary Instsitute of Canada in Prince Edward Island and The Stratford Chefs School in Stratford, Ontario.

I visited the Culnary Institute 2 months ago and was impressed with the quality of the facilities, atmosphere and internship programs. The beautiful maritime surroundings didn't hurt either. Since I was not able to speak to any students, does anyone out there know of SOMEONE from one of these schools who they've worked with or for? This forum has already helped me affirm and fuel my passion to make cooking and food my life's work, so I hope some of you can help me with this issue, or perhaps mention other reputable Canadian schools you know of.

Thanks in advance.

By Ozdreamer (Ozdreamer) on Thursday, October 07, 1999 - 02:08 pm: Edit

G'day mate Don't know much about The Culinary Institute of Canada but I did see a bit on TV about it and yes you are right the facilities look great very modern.

How come you were not able to speak to any of the students?

I check out Dubrulle French Culinary Institute here on the west coast (Vancouver BC)and they encouraged me to talk with the students when I look a look around.

I was even asked to stay for a full class and chat up the students and eat with them
(What they where cooking that day no worries)

That impressed me allot and I have heard good reports about the school from local chef's so I decided to make it my school (Plus I live close by so it much cheaper than gong across the country)

I did check out the Pacific Culinary School but to "Stuffy" for my taste, Not a friendly lot I found and to me that makes a bit difference to the learning enviroment.

I am "Going in cold" myself never worked in the field before I am a communications and Security consultant but need a change and always liked cooking and creating so off to school I go (I am 31)

Well good luck and happy cooking, Glen

By Pierre (Pierre) on Wednesday, October 13, 1999 - 12:14 am: Edit

I've only ever heard good things about that institute........you may also want to check out The Southern Alberta Institute of Technology in Calgary......they have turned out many great chefs over the years! call 403-284-7114. Or malaspina college in Nanaimo, B.C.......at 250-753-3245.

Good luck!

By Ragnar (Ragnar) on Saturday, October 16, 1999 - 03:52 am: Edit

thanks for your messages, looks like i'll be applying this week. one question: is it necessary that i have some previous experience in the industry to get in a cooking school? i plan on getting a job soon just to get my feet wet. any advice for that would be helpful.


By Ozdreamer (Ozdreamer) on Sunday, October 17, 1999 - 05:41 pm: Edit

G'day mate, I have talked with a few chef's here in high end restaurants and they said it depends, Sometimes you get into bad habits working your way up into better establishments but on the other hand working in the industry for a while gives you a good idea about how much work goes into a successful kitchen.

The teacher chef's I talked with say 70 to 80 % of their students have Never worked in a professional kitchen, so then I asked how they did the answer was very encouraging 95 % pass!

Again the longer answer was no bad habits to break and being fresh and taught right the first time.

Of course even two years in school (as I am doing right now) will Not make you a chef by and stretch, But going to a "Good" school gives you the needed basics and a great head start. (Classical French school of course :-)

Oh and FYI get the book called "Professional Cooking" 4th Edition (1999) by Wayne Gisslen ISBN 0-471-24563-1

Great book in a Text book style and over 250 Cordon Blen Recipes.

Good luck, Glen

By Onex (Onex) on Tuesday, November 23, 1999 - 11:39 pm: Edit

hi there also in the same boat.26 from Montreal looking for good affordable clinary school in canada. Ive been working in kitchens here since I was 16, and i'm now a sous-chef i use the term lightly. but any info you get I would appreciate thanking you in advace Phil.L

By Joey181 (Joey181) on Saturday, January 01, 2000 - 08:43 pm: Edit

I am a recent graduate from the culinary institue of canada, I took the pastry atrs program which i must say is the best :o) definatly 4 stars! But i have also had expeirence working with students taking the culinary program and there is nothing but good reviews! Good enough to inspire me to go back and take the culinary program to reach my goal as a chef. So if your looking for the best school i can say from first hand experience the culinary is the best :o)
if you have any questions about the school feel free to email me

By Chefantonio (Chefantonio) on Saturday, April 21, 2001 - 02:52 pm: Edit

This is in case anyone reads these letters like I am right now.Registration for culinary arts programs are around the corner this being late april we at the St. pius x culinary school in montreal are registering students for the regular program (10 months 1350 hours) and the advanced program (525 hours). I know we are a little school but we have turned out excellent chefs in many of our fine restaurants in montreal. And yes we teach in english and the average age of our students is about 25 years old. We have won many competitions locally and nationally.drop me aline

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