WanaBe a ChefBC cooking schools, esp Malaspina

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WebFoodPros.com: WanaBe a Chef: BC cooking schools, esp Malaspina
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 !


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