WESTERN CULINARY INSTITUTE

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I am looking for information from former or current students of Western Culinary Institute.I would like to know if you feel the education was worth the amount of money spent on tuition etc? How do you feel your education from Western has helped your career?

By Snuffaluff (Snuffaluff) on Friday, July 19, 2002 - 03:14 pm: Edit

For goodness sakes, someone answer the man! And I'd also like to know :D

By Mbw (Mbw) on Sunday, July 21, 2002 - 07:21 pm: Edit

Every one I know says NO! TO ALL EXPENSIVE COOKING SCHOOLS! GO ROP! CITY! COUNTY! DON'T GO IN DEBT TO LEARN HOW TO BE A SERVANT!

"If I only would have known, I would have just started working. Now I have a HUGE loan to pay off and STILL need to get kitchen experience"

I overheard this from a grill cook at Zuni here in SF.

By Phillykev (Phillykev) on Friday, February 14, 2003 - 12:10 am: Edit

I am a new student at WCI. so far, I think its worth the money. I've worked in the field for 5 years and I've seen other culinary students from other schools. I've seemed to learn more in my first 6 weeks, than those guys knew in their externships.

By Chefmanny (Chefmanny) on Tuesday, February 18, 2003 - 11:59 am: Edit

Here, here!!! BMW

By Chefspike (Chefspike) on Tuesday, February 18, 2003 - 08:34 pm: Edit

No More BMW's Manny, No More German ANYTHING!!!
LOL.

By Chefmanny (Chefmanny) on Wednesday, February 19, 2003 - 08:09 pm: Edit

You know the difference betweeen a porkypine and a BMW don't you????
On a porkypine the pricks are on the outside!!!!!!

By Corey (Corey) on Wednesday, February 19, 2003 - 11:57 pm: Edit

they are good barbequed.
and after you eat them, free tooth picks too.