Looking for a Culinary Arts Program?
Atlantic Culinary Academy (NH)
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California School of Culinary Arts, Pasadena, CA
Texas Culinary Academy, Austin, TX
|By Pmb_Ohio (Pmb_Ohio) on Wednesday, February 06, 2002 - 01:27 pm: Edit|
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.
|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
The certificate programs (2 semesters long) provide students with the basic skills necessary for pursuing a career in the food industry
|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.