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 Lisaca (Lisaca) on Friday, June 29, 2001 - 12:04 am: Edit|
Does anyone have a strong preference or ranking between Dubrulle, Pacific Institute of Culinary Arts and Malaspina College University?
I am leaning towards Malaspina since it is much less expensive than the other two, and the Chef Instructors seem to have impressive backgrounds. One of them (Hubert Scheck) was a coach for the Culinary Team Canada when they won fourth overall at the World Culinary Olympics in Germany last year.
I'm worried that a placement following graduation from Malaspina wouldn't be as beneficial as at one of the other more expensive (prestigious?) schools.
|By Chefmanny (Chefmanny) on Friday, June 29, 2001 - 10:11 pm: Edit|
Your abilities is what will get you placement.
If you get placed due to school name recognition and not ability, you will eventually be uncovered as "another chef from a chef school that can't chef" Go to the school that gives you what you need to get to the goal that you have established.
Everything else will fall in place.
|By Ryan2001 (Ryan2001) on Monday, July 30, 2001 - 12:12 am: Edit|
As a graduate of SAIT in Calgary Canada, I cansay that putting out money for an education at a private school in Canada is not the way to go. Look for a plain normal everyday Technical institute like SAIT, NAIT, Malsipina on the island. These private schools in Canada provide nothing but a worthless piece of paper at the end of the day. NO RED SEAL= NO WAY !!!!!!!!!!!
You are what you make of yourself.
I'm a graduate of SAIT ( 1994 ), and I'm a SR. Sous Chef in a 5 star hotel in Germany.
And I didn't spend a dime for my education !