Getting ready to start school,

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Is Johnson and Wales in Norfolk worth the costor should I look at other schools out there?

By Andapanda (Andapanda) on Thursday, September 04, 2003 - 02:53 pm: Edit

An excellent reference book is the "The Guide to Cooking Schools" by Shaw Guides <http://cookingcareer.shawguides.com>.
Cooking schools charge exorbitant tuition and do not properly train their students for the "real world." A better alternative to cooking schools is an A.C.F. sanctioned apprenticeship <http://acfchefs.org/drctappr.html>.
A.C.F. apprenticeships usually have cooperative agreements with a vocational-technical college which would give you the classroom work necessary to learn the theory of what you are doing during your working hours at your apprenticeship. Of course, this point has already been made numerous times before on this forum previously.
I hope that this is helpful for any aspiring "chefs" reading this post.
Good Luck.

By Snuffaluff (Snuffaluff) on Saturday, September 06, 2003 - 09:18 am: Edit

I"m going to a local community college and saving 30k. Guess I'll have to compare notes on schools w/ someone that went to "name brand" schools.

By Pupkinpie2 (Pupkinpie2) on Saturday, September 27, 2003 - 12:49 am: Edit

The Culinary Institute of America is the best, hands down. And its not any more expensive then a lot of other culinary schools. Email me for more information: pupkinpie2@yahoo.com

By Chefspike (Chefspike) on Wednesday, October 01, 2003 - 12:39 pm: Edit

Alan, (Pupkinpie2)
It's not the best hands down.
not for the time, or money, or program.
if you liked it, great!, everyone should look at all the schools and decide what is best for them.

By Chefhdan (Chefhdan) on Thursday, October 02, 2003 - 06:42 am: Edit

AH, to be young & gullible again!!!

By Corey (Corey) on Thursday, October 02, 2003 - 12:27 pm: Edit

yep

By Chefspike (Chefspike) on Thursday, October 02, 2003 - 10:18 pm: Edit

sounds like you guys went there.
I think snuff is doing it right, but notice he has not let us know how he is doing.
uuummmmmmmmm?

By Flattop (Flattop) on Friday, October 03, 2003 - 03:45 am: Edit

FWIW I'm getting my ass kicked this semester. Chef Diaz is tough, always bitching about presentation and staying on top of us. I'm learning a lot but he said he need to take it up a notch next week.

My restaurant concept to operations class is a nitemare. I gotta go talk to the freaking zoning folks this week for the properties my group scouted out today and do a traffic survey. The prof is making us do it just like in the real world. Damn opening yer own place is a bitch, like I didn't already know that.

And WTF?? I found out you can buy precooked rare prime rib. Aint that sacrilegious?? Sysco trying to run us outta jobs?

By Chefmanny (Chefmanny) on Friday, October 03, 2003 - 09:57 am: Edit

Welcome to the real, "real" world Michael!!!!

By Steve9389 (Steve9389) on Friday, October 03, 2003 - 10:29 pm: Edit

If there's one thing I've learned after working in the industry the past 8 monhts, it's that an awful lot of stuff -- even stuff that's billed as "fine dining" -- comes from a Sysco box.

I'm cooking in the luxury suite area of the new Soldier Field, and that's very true of our $40-a-head Grand Buffet.

By Snuffaluff (Snuffaluff) on Saturday, October 04, 2003 - 10:15 am: Edit

Well, I'd say that compaired to the CIA program(or similar "brand name" schools), that the community college isn't the way to go. I mean, yes, I'm saving tons of money, but on the other hand, I'm sure that Steve and Pupkin are in the kitchen almost everyday, and for long periods. I on the other hand, am on in the kitchen ONE day, from 9-2. Really 230, but we always finish early. Then there's sanitation and managment classes from 12-300, once a week. I think the dissadvantage in going to community college is that they really don't seem to place emphasis on the cooking aspect... strange eh? They spend too much time in the classroom, and not enough time in the kitchen where everyone wants to be in the first place. I've talked w/ many other students and they all say the same thing, "the only reason I came here was to save money." And the same goes for me.

Spike, you asked how I was doing; well, i've been better. I was caught off guard by the amount of homework that goes along with this. Ofcourse I knew I'd have some, but I literally don't have time to do it all with work too. Therefore, I dropped one class to give me some more time during the week. Midterms are next week in my basic prep, and I'm actually playing a bit of catch up. I remember why I stopped going to school a long time ago now.

By Chefhdan (Chefhdan) on Sunday, October 05, 2003 - 08:22 am: Edit

Snuff,
You'll learn more about cooking when you get a chance to work through some kitchens. Learn all that BIZ s**t you can know and learn how to APPLY it. It's taken me many years to develop the areas that become the most important once you leave the line & wear the top toque.

Spike,
I got accepted to CIA, JW and a couple of others. I punked out though & wound up finding a school that needed employees & worked a deal to get the education & no dammned loan to pay off!!!

By Steve9389 (Steve9389) on Tuesday, October 07, 2003 - 11:37 am: Edit

I did spend a lot of time in the kitchen with outstanding, dedicated, extremely knowledgable and experienced chefs (emphasize DID, since I graduated last month -- yipee!). I think, at least here in Chicago, the caliber of faculty is stronger at the three private culinary programs over the three CC programs.

The big advantage that CIA and JW students have over me is that they work in PRODUCTION kitchens almost from day one. In order to really cook for people (and the school's cafe, with 15 cooks for 40 covers, doesn't count) I had to go out and find myself a job. I was well prepared for it, but I had no idea what production was like until I left school grounds.

By Chefhdan (Chefhdan) on Saturday, October 11, 2003 - 08:52 am: Edit

Steve,
BEAUCOUP Congrats!!!
Welcome to the trenches...pass the salt!