Looking for a Culinary Arts Program?
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
|By George (George) on Wednesday, September 05, 2001 - 03:15 pm: Edit|
Anyone with good or bad experiences with these schools?
California Culinary Academy, San Francisco, California
Western Culinary Institute, Portland, Oregon
Le Cordon Bleu Culinary Program at Brown Institute, Mendota Heights, Minnesota
Atlantic Culinary Academy, Dover, New Hampshire
The Cooking and Hospitality Institute of Chicago, Illinois
|By Cateringkid (Cateringkid) on Wednesday, September 05, 2001 - 11:30 pm: Edit|
Hi George. I just finished the CCA in San Fran. I must say I enjoyed myself thoroughly. The school had its problems. Nothing is perfect. I got there when it was bought by another company (I don't remember the name) so the old president was out and a new administration was in. So during that time, there were curriculm changes for the new incoming classes, etc. Lots of upheaval. But I must say that I was taught from some of the most wonderful chefs in the world who had forgotten more than they actually know, they've learned so much. Several chefs were gold medal winners, including Klaus Loos of the American team for the culinary olympics.
I don't think any school is perfect, but I don't knock any of them either. It was my dream to go to CCA and it worked out wonderfuly for me.
But one thing to keep in mind, if it's not something you're sure you want to do, don't waste your money. Culinary school is not cheap and bottom line, it's a trade school. If you're not interested in any part of the food industry, let alone cooking (i saw a lot of that with the new curriculm coming in), then it's a waste of your time. My thoughts going in were to learn and absorb as much as I could while I was there. Take advantage of every opportunity when I could, and I did just that. I got more out of the program than most. They offered free sauce classes, I took them. Tutoring in math, very much needed and I made use of it. Bugging chefs on how to make this or how to do that....they love it when you ask their advice. And experimentation. Hands on is the best teacher. You get out of it what you put into it. No matter where you go.
Good luck to you wherever you decide to go.
|By George (George) on Thursday, September 06, 2001 - 08:24 am: Edit|
I wish I had the time to go to another program, I did CIA in 87.
I was approached by a company looking to advertise here for all the schools mentioned, and don't want to help promote a cash mill school. They are out there.
The other schools mentioned are all "Cordon Bleu" affiliates. Has anyone done one of them in the States recently?