wanting to get started...

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Hello all, I was wondering if I could get a little insight from the pro's here. I'm working in the technology field right now, making good money, and short hours, and I dread getting out of bed every morning to go to work. Cooking, right now, is a hobby of mine. I cook all the time for the GF and friends, and am always trying to come up with new and exciting meals. For the past year I have been fantasizing about switching careers, and becoming a chef. The question is, how to get started. I really dread the idea of going back to school for four, or even two, years. And the cost of the schools almost knocked me out of my seat. One option I have been thinking about is culinary school in Europe. I have been looking out on the internet and have come across a few cool looking schools, but haven't the foggiest idea as to how these schools would be percieved by those doing the hiring. The one I am really interested in is called The Apicius Cooking School in Florence. (http://www.tuscancooking.com/) Has anyone heard of it? Any suggestions? Is this even a good idea to go out of the country for the training? Would I be better off going to school in the states, or interning even? Any help would be appreciated.

Also, I have to admit, spending a year or more in Italy is definatly have some impact on my thought process.

By Sam (Sam) on Wednesday, February 06, 2002 - 06:29 pm: Edit

if you are really interested in the culinary programs in the US & around the world, go over & check out www.acfchefs.org....its the american culinary federation,,,,they accredit domestic schools & if you email, may give you some insight toward the schools/programs abroad....as for your career, change,,,,one school of thought would be before you jump in head over heels, go to work for a good/great hotel, country club, caterer or restaurant and say you'll do anything to learn, and see how you like it 6 months later, if you are still interested then you could persue schooling...and many of us have worked our way up, but a structured educational enviroment can be envaluable, if you are mature enough to make the most out of it.....good luck........... sam sears, cec (certif. exec. chef)

By Entwistle01 (Entwistle01) on Wednesday, February 06, 2002 - 07:23 pm: Edit

Now that is interesting! I have been recently looking into getting into the technology industry as a career change. Perhaps we can trade positions! I currently work as a culinary instructor, talk about not wanting to get out of bed somedays how about everyday. I guess the grass looks greener on the other side. Food has realy been good to me and my family I cannot complain. I'll bet winning the power ball would help my attitude. This is a quite demanding industry, in this buisness right now really means 10 minutes ago.I guess that I could change the way that I do buisness but that is what makes a Chef sucessful. Let me explain what I am saying. Today the boss calls and wants pastries for 50 people tomorrow morning. I have packaged things in the freezer, will I use those, hell no! I'll make Cannoli, cream puffs, danish, baklava, cinn rolls, and muffins along with the normal production of meals, training students and getting some lecture time in. I could have said NO or perhaps HELL NO I need at least 2 days notice to do any type of special functions. That is policy and he knows it good and well. I say "oh yea we can do it no problem" see you in the morning. The problem is that this is a service industry that is what we do!, no is not an acceptable answer, do I have something to prove? I guess I do or I would have put out the cardboard danish. The pastry trays that I 'll put out in the morning and the look on the customers faces is what makes it all worth it. If you are willing to do things like that and make a living and I mean just a living you will be successful in the food industry, if not I would highly suggest that you look into something less demanding that pays better.
PS: Just having a long day, tomorrow it will be all better. Perhaps I'll re-post in a better mood.
Good Luck,
Chad

By Cheftim (Cheftim) on Wednesday, February 06, 2002 - 10:10 pm: Edit

It's not just the cost of school that you should be worried about, it's how your going to make a living after school. You don't graduate from any culinary school a full blown chef.

The Italian Schools web page says it all

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Quote:

The certificate programs (2 semesters long) provide students with the basic skills necessary for pursuing a career in the food industry

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By Chefspike (Chefspike) on Wednesday, February 06, 2002 - 10:31 pm: Edit

Something ain't right....schools in the U.S. are too much, but in Florence you'll pay ...what, 4-5 times more ? Look, follow Chef Sam's advice.
and learn how to get up in the mornings, cause you gonna be at the bottom of the pile.
good luck, and send a post card if you go abroad.