Illinois Institute of Art

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I am looking into culinary schools in Chicago and I am aware of Kendall and CHIC. Howeveer, I was wondering if anyone had any insight on the new culinary program being at the Illinois Institute of Art?

By W.DeBord on Wednesday, November 03, 1999 - 07:54 am: Edit

I was an art student at The Colorado Institute of Art years ago.It's a system of schools around the country. They didn't have a location in IL. until a few years ago. I was thinking about continueing my education with them. When I recieved their catalog (they have to disclose certain records)I was shocked to read how few students actually obtained employement in their fields (I was one who didn't). This school also advertises very heavily and keeps changing and adding classes which leads me to believe they are struggling.

The credits I recieved from them were not transferable to other schools!!!!!BEWARE! They lead me to think they would be. I found this out when I tried to use them at another school.

By W.DeBord on Wednesday, November 03, 1999 - 07:56 am: Edit

As a mid-aged adult I would tell you to choose a established well known culinary school. Kendall and many junior colleges in the Chicago area have fine programs where you can be sure your credits are recognized by other schools.

I do know a few people who have gone to CHIC.I've heard some wierd stories about people and classes there. Over all they said it was a good education. I know their credits are respected by other schools.

By Xxcherryxx (Xxcherryxx) on Monday, February 25, 2002 - 05:41 pm: Edit

W. DeBord,

What sort of "weird stories" have you heard about CHIC? I am interested in applying to a cullinary school (in the Chicago area) for my baking & pastry certificate and have recently attended an open house at Kendall and took a tour at CHIC. From the appearances of the two, it seemed that CHIC was a more "modern" school compared to Kendall - something that really appealed to me. However, looking at the financial (deciding) factor, it seems that Kendall may offer more aid... I am currently weighing my options and would appreciate any opinions of the two schools.

Thanks!

By Steve9389 (Steve9389) on Wednesday, September 18, 2002 - 02:02 pm: Edit

I go to CHIC, and I've got two classmates who attended one semester at IIA and transfered. They said that IIA was too new and too many students weren't serious about culinary careers. When I toured both schools, CHIC came off as a much more professional operation. I'm in my second semester now, and the faculty and curriculum are outstanding and the facilities (especially the four new kitchens) are good, though the administration and some of its goofball decisions leave something to be desired. I'm not sorry about my choice.

By Chefmanny (Chefmanny) on Wednesday, September 18, 2002 - 10:42 pm: Edit

Big name schools suck!!!!!
Let me tell you about my experience last weekend with Orlando Culinary Academy which is affiliated with Le Cordon Bleu in France! I went to an interview at this wonderful new facility, a Chef's dream. 8 million dollar facility, everything, I mean everything was out of the box! (My family loves Disney so I was looking for a position up there)
I was interviewing with the guy in charge of hiring Chef Instructors, he's showing me around, telling me about how the company stock had just split, everything was great until salary comes up.
Let's face it, this school is about 20-25K year for tuition!!!!
You know how much they pay???? Start at 28K, max out at 42K...can you believe this sh@t????
Before I started working for Miami-Dade County Public Schools I went to dear old Johnson & Wales, gues how much they charge students per year? Right 12-15K!!! Know how much they want to pay Chef Instructors????? 35K to start and you can make more $$$ by working functions after school.
I don't know about CIA but, I want to say to all those schools, how the hell do you justify charging these rates and you pay such sh@t to your instructors?????
I work 6:30AM to 1:00PM, Mon.-Fri., I get 7 weeks off paid a year, 8-10 teacher planning days, tuition reimbursement, free medical, dental, legal, life insurance, 80% of my 5 highest years at retirement and, it's a goverment job.....almost impossible to get fired!!!!! Oh yeah and the salary....62K a year...yes that's sixty two thousand US dollars!!!!!!! You'll never see that at J & W or Le Cordon Bleu!!!!! I'll be glad to hear reports from CIA Chef Instructors!!!!!!
These big name schools make you think they are doing you a favor by letting you teach at their institution!!!! They actually tell you, you'll make money in consulting referrals and doing functions for the school! Screw that, I am here to teach, let the staff do that crap!!!!
To all wana-be's...lok for a good public institution and get as much credit as you can before transferring to one of these big rip off schools. They sell you a false bill of goods because, you will not be a Chef after graduating from tese programs; you actually have to earn that title!!!!!!!
God bless the public school systems and the true educators of Culinary Arts....and screw the big name, big $$$$$$ facade, hash slinging schools!

By Chefspike (Chefspike) on Thursday, September 19, 2002 - 06:30 pm: Edit

lets burn them down !!!!!!!!

By Corey (Corey) on Thursday, September 19, 2002 - 11:24 pm: Edit

yes, Chef is earned, all you learn in school is book learning and hands on, almost everyone is going to start at the bottom or as a aid to someone, in a place I worked, you tell the chef what you know, and if he hires you, you will do all the odd jobs untill he sees what you know and can do. I'd like to see these people straight out of a big fancy school on the line, or in a bar or big mass type restaurant, I went to a community college for 2 years.
cost me like 250.00 a course, plus supplies, and equipment. my first job was in a huge catering kitchen, first I was just triming 50 meats a day, then, I moved up to cooking those 50 meats a day, then cutting them into 4 oz servings. It was not glamourus, like you see it all those school
commertials, I had to have a clean outfit for every day, because I got blood, fat, and other neat stuff all over me every day. after a few years of that, I prolly could past the same tests that a person who paid 50g's for the same training.

By Chefspike (Chefspike) on Friday, September 20, 2002 - 12:56 am: Edit

boy, my school, after reading all this was great.
we learned all of that before we graduated.
line work, butchering, ect., ect.
when I took my first job, I was head line cook, or first line cook, doing all the stocks, and some of the sauces.
guess I was very lucky to have gone there, and have who I had as teachers.

By Snuffaluff (Snuffaluff) on Monday, September 23, 2002 - 11:31 am: Edit

I looked into the ArtInstitute here in Dallas(only "big" culinary program here) Not only did they want to charge me 40k but they tried to tell me that I would make 30k/yr straight outta school. Then I found this place and learned other wise. Corey sums it up... find a good junior college that has some good chefs/instructors. You'll get the same education but spend nowhere near the money. Correct?

spike, don't comment..lol