WanaBe a ChefReputable culinary schools

The Old WanaBe a Chef Forum

Looking for a Culinary Arts Program?

If you live near any of the programs listed below(or are interested in living these areas while in school)click on the link to get free, no obligation information on the programs.

All the Best,

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

WebFoodPros.com: WanaBe a Chef: Reputable culinary schools
By Anonymous on Sunday, August 08, 1999 - 06:51 pm: Edit

Is Le Chef College of Hospitality Careers in Austin, Texas a reputable school? How is it compared to other schools in terms of quality and price?

By Chameleon (Chameleon) on Thursday, December 28, 2000 - 05:01 pm: Edit

Does anybody have an opinion on the Culinary Programs of the various Art Institutes International?

By Debord (Debord) on Sunday, December 31, 2000 - 08:29 pm: Edit

In response to the The Art Institutes... They're new to cooking, I went there for art 20 years ago. My opinion is they added cooking for additional revenue because their art programs are slow (I know a couple of people who taught art there with-in the last 10 years who quit over quality issues). I personally looked into taking a couple of computor art classes there before I came back to cooking (a few years ago). Their record of students employeed in their field of study is embarrassingly low like 5 out of 100.

If your going to pay that much money for a kitchen job I'd take my money to a school with a name and an established reputation!

By Vatel (Vatel) on Friday, January 05, 2001 - 10:19 pm: Edit

I have worked in 3 cities with Art Institute Schools. Dallas ,Houston and Atlanta and have had many of their students as employees.I was shocked to how basic the written curriculum and lack of culinary history being presented. The students often complained that the majority of the Chef Instructors were inexperienced. They also said that there were one or two Chef intructors that were excellent and if it weren't for them they would have quit the program. They also said that they were told that after graduation it would be easy for them to secure an Exec. or Sous Chef position. Many of these students had no other experience other than their time at the Art Institute. I do not want to bash their program but I would investigate it by calling chefs in the area and ask them if they know any alumnists of the school who could give you their opinion.

Add a Message

This is a private posting area. A valid username and password combination is required to post messages to this discussion.

See Forum in a Frame