Suggestions on cullinary schools.

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I am 26 years old and have work in restaurants off and on since i was 12. I have worked as a dishwasher, busser, server, bartender, floor manager, and cook. Mostly I have worked front-of-the-house positions. I have always loved the restaurant business and would like to someday have my own place. My last job started of as a server/bartender in an italian restaurant. When 2 of the chefs left unexpectedly I moved into the kitchen (I knew the food as well as anyone after serving it for a year, and I thought it would be great experience for me). After 2 months the head chef left and I was given the title "Head Chef/Kitchen Manager". I was neither of those but for the next 8 months that was my job and I got pretty good reviews on the product I put out every night. After this experience I realized how much I enjoyed cooking and I think I would like to become a real chef. I've been looking around at cullinary schools and am trying to find the right place for me. I want to go to a good program and learn from and work with the best. Does this mean I should go to a school such as the CIA, NECI, or Johnson & Wales or would the community college route get me to where I want to be. Also, how hard is it to get into a CIA, NECI, Johnson & Wales? Could someone like me get accepted into these schools? Any suggestions would be greatly appreciated. Thank you!!

By Saffron28 (Saffron28) on Thursday, September 02, 1999 - 11:30 pm: Edit

hi. it sounds like you have become a"chef".you have worked all areas of a resturant,probablay know them better than most chefs.going to culinary school is now secondary for you .cia is not hard to get into anymore.if you have the $$$ and some experience they will take you.not like when i went when you had to have 2 years experience at least.do what you are doing espically since you are getting good reviews.experience is always more important.
good luck to you and your business
gretchen

By George (George) on Friday, September 03, 1999 - 08:43 am: Edit

I agree with Gretchen. All the word Chef means is you are in charge of a kitchen, and you were and quite a bit more.

The more you know going into the CIA the more you can get from it, as long as you are willing to do it their way. (thats why you go there)

When I went there were many guys that had lots of experience, but had picked up some non classical techniques, to put it politically correct. ;<) (Willy Shoemaker you out there)

Each Chef Instructor gives his or her own spin to the base curriculum and that spin exposes you to new ways to do old things.

All of the big names offer good education and many community programs are excellent as well. For a non name one I'd try to pick an ACF Accredited program.

BTW You also might want to consider a business or Hospitality Management program instead if you want to have your own business.

All the Best,

George