Looking for a Culinary Arts Program?
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
|By Flattop (Flattop) on Saturday, February 15, 2003 - 06:44 pm: Edit|
Well I think I've found the apprentice program for me. Colorado Mountian College! There are several different properties in which I could work. I'm applying for this fall, but I'm willing to wait until next fall if I have to. I hope to begin a career path towards becoming a pastry chef very soon. I am feeling up again about my career and can hardly wait to start.
I have to contact the Culinary Director there and get some information to see if a pastry apprenticeship is possible or not.
If I have to wait I'll continue were I'm at taking more relevent courses that will help me later,such as Advanced Wine, languages, and some of the business related courses. I'll also try to get a related job instead of what I'm doing this fall if I have to wait.
|By Chefspike (Chefspike) on Sunday, February 16, 2003 - 11:03 pm: Edit|
Flattop, If your willing to move, check out the Culinary school at..
Thats where I went, they don't have the same teachers but the program is very, very good, and I think they have 2 Certified Master Chef's there.
It's worth a call.
|By Flattop (Flattop) on Monday, February 17, 2003 - 12:14 am: Edit|
I don't think the wife would go for it. She like the idea of Vail or Keystone. I can't blame her for that. I'd much rather be paid to learn in ski country then anywhere else. Besides it's only a 100 miles away from Denver. That makes it a bit eaiser to do for us.
|By Chefspike (Chefspike) on Monday, February 17, 2003 - 05:52 pm: Edit|
I did not know you were married.
I missed that.
|By Flattop (Flattop) on Monday, February 17, 2003 - 07:23 pm: Edit|
Yep! 15 years last Dec plus a 9 year old girl.
I found out I that one of my professors has been asked by one CEC of the properties in Vail for people before. Both as members of the local Escoffier Society. That might help me if he doesn't take my leaving personal.
Do the French know pastries?
|By Chefmanny (Chefmanny) on Tuesday, February 18, 2003 - 12:01 pm: Edit|
GO for it man! Vail is a beautiful place to raise the young one!
|By Flattop (Flattop) on Tuesday, February 18, 2003 - 07:53 pm: Edit|
And expensive as hell, but it would be worth it I think. Still cheaper then culinary school by a damn sight.
Althought they don't offer a pastry apprenticeship, the chance to work around the pastry compatition teams would be cool.
Looks like I would have to put it off a year to do it but I think it would be okay. I'll find a place to pick up some experiance while I'm waiting.
|By Flattop (Flattop) on Sunday, March 16, 2003 - 04:25 am: Edit|
Well Denver's ACF chapter is getting a few sponser houses together for pastry apprenticeships. I'm gonna look at this hard as I've wanted to do be a pastry chef. I found out today that Chef teaching our baking class was put in charge of the program.
My main consern is the job market for pastry cooks and chefs. Denver is definitly not a pastry town other than the small shops and a few hotels and country clubs. How is it overall in the country? I was wondering if they see a need for the pastry apprentices then there must be some need for pastry cooks and chefs even here.
|By Ladycake (Ladycake) on Monday, March 17, 2003 - 10:21 am: Edit|
I can't speak for the rest of the country, but here in California, every time I get out of pastry and the management finds out I do it, I end up back in pastry. It is much harder for them to find a good pastry chef than a chef. You can find a job as a chef and keep the pastry in your back pocket if you want. Then pull it out when you want. It is a very handy thing to have!
|By Ladycake (Ladycake) on Monday, March 17, 2003 - 10:23 am: Edit|
Also, in many places I have worked bread is the responsibility of the pastry area. That alone can keep you busy, depending on the size of the place, if they do banquets, and if they buy in dough.
|By Chefspike (Chefspike) on Monday, March 17, 2003 - 07:07 pm: Edit|
Flattop, ladycake has a very good point, not that i'm saying stay in reg. cooking.
i love and have always loved being a pastry chef, and baker.
good towns that I know are...
Miami, ( flor-e-da.)
Wash D. C.
these are the places that have always been above others for the last 30 plus years for pastry and baking.
if you decide on one let me know, i may know someone in it that may be able to help.