Choice of Schools in Massachusetts/New Hampshire

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Hi, I live near the Mass/New Hampshire border and after 4 years cooking as a line cook I am seriously considering going to a culinary institute. My ultimate goal is to start my own small restaurant or become the chef of an interesting restaurant (ethnic flair/big flavor). Any recommendations on schools in the area. Is Atlantic Culinary in Dover, NH better careewise than the Cambridge school since Atlantic is Cordon Bleu certified? Thanks

By Chefmanny (Chefmanny) on Saturday, February 12, 2005 - 08:04 am: Edit

If you have been cooking for that long look for a program with an advanced or accelerated program; unless the 4 years have been BK of Friday's experience. If you worked at quality places and posses a good feel for the field find a good 2 year advanced program, if you feel you need more you can always go longer.
Do you want to stay in the area????
CIA is the best, the LCB schools are expensive and somewhat new in the states, staff (Chefs)is sometimes questionable, they are opening too many, too fast!!!
Also check out Shaw's guide to cooking schools on the web.

By Andapanda (Andapanda) on Saturday, February 12, 2005 - 10:58 am: Edit

Calamata:
Atlantic Cape Community College has a good Culinary Arts program, but that in New Jersey.
http://cookingcareer.shawguides.com/AtlanticCapeCommunityCollege/?ci=37.13482&pi=1&q=1
http://www.atlantic.edu/aca/
I concur with Chefmanny. The courses at LCB schools in the U.S.A. are not transferable to the LCB-Ottawa, LCB-Paris, or the other LCB schools which offer the Grand Diplome. Beware of culinary schools with the word "Institute" in their name(or LCB schools), because they charge exorbitant tuitions.
The CIA is the oldest, largest, most "prestigious" of cooking schools in the U.S., but they operate on a 10-day module. Therefore, one must learn, or cram, as much as possible in 10 days, and then move on to the next subject and instructor.
Yes, try Shaw's Guide to Cooking Schools:
http://cookingcareer.shawguides.com/search?t=Massachusetts
Good luck. Take care.

By Calamata (Calamata) on Tuesday, February 15, 2005 - 01:44 am: Edit

Thanks Andapanda and Chefmanny.
Another question: I feel I have a good foundation in cooking (have experimented with many ethnic cuisines and have good saute skills) and am thinking about saving the time and money (I'm 43 and have a BA already) and just taking classes that appeal to me (to fill in gaps in my knowledge or just to stimulate me creatively). i.e., maybe forgo the certificate. What do you think? I mean some people have said you have to HIDE your school experience because hiring chefs want you to do it THEIR way and don't want any culinary school attitude.
Thanks to all that respond!

By Chefmanny (Chefmanny) on Tuesday, February 15, 2005 - 07:40 pm: Edit

43, huuuummmm, tough call man!
are you single?...many bills????...married to a rich woman???..., man???...this may help sort your decision.
If you are single and have no life (to speak of), then go for it, go to a good job, get more experience and find an accelerated program. Just tell the staff you have no time for 2-4 years of school, you want the meat and potatoes and spare me the BS!!!
You are right some Chefs don't want the attitude, but that's from a 21 year old punk who thinks he's a Chef.
Oh my God, I can't believe I'm saying stuff like that!!!!!...I had my first Chef job at 22 at a "real" country club in Palm Beach!!!!!...although, that's because the Chef stepped in front of a car and got ran over!!!
I did not have the attitudes these kids have today though.....well eventually I did but "I earned it".....just like Smith-Barney!

By Andapanda (Andapanda) on Wednesday, February 16, 2005 - 09:38 am: Edit

Calamata:

I'm also 43 years old with a B.A. You would not have to worry about being overqualified or being discriminated against if you were to have an A.S. degree in Culinary Arts.
Here are some alternatives to consider instead of enrolling in a 2-year Culinary Arts vocational program:

Certification:

National Restaurant Association.
http://www.nraef.org/fmp/fmp_about.asp?level1_id=2&level2_id=3

American Culinary Federation.
http://acfchefs.org/educate/edu.html

Apprenticeship at the Greenbrier Resort.
The Greenbrier has the only "finishing" apprenticeship in the U.S.A.--One must have either an A.S. degree in Culinary Arts, or 5 years cooking experience at high-end resort or hotel kitchens to be even considered for admittance to their culinary apprenticeship. Some of the nation's top chefs have been graduated by the Greenbrier's culinary apprenticeship program. Calamata, you already have 5 years of line cooking experience! If this seems to be a viable option for you, call Executive Sous Chef Steve Mengel.
Greenbrier Resort.
http://greenbrier.com/about_employment.asp

Continuing education at the Culinary Institute of America.
http://www.ciachef.edu/ciaprochef/intro.html
Necessary? Feasible? Affordable? You decide.

I hope that this helps. I must go now. I think I hear Chefmanny put his key in his car's ignition about now. (VROOM!) I don't want to end up like that other poor chef! Feet--Don't fail me now! LOL.

By Andapanda (Andapanda) on Wednesday, February 16, 2005 - 03:49 pm: Edit

Calamata:
I stand corrected--you have 4 years, not 5 years of line cooking experience. Perhaps the Greenbrier is not an option for you. However, if you already have a B.A. degree, some of that course work should count towards an A.S. degree at a community college. Some of the program requirements would be waived. Have you considered any of the community colleges listed on shawguides.com? If you were to take an HACCP course through the ACF, you might be able to have that requirement waived by a community college. It is still advisable to know the basic fundamentals of cooking regardless if you plan to become a restaurateur or employee.

By Calamata (Calamata) on Wednesday, February 16, 2005 - 11:03 pm: Edit

Thanks All for feedback.
Today I visited the Cambridge School of Culinary Arts in Cambridge, Mass. They offer two programs: 1) a 15 week "Culinary Certificate program" and 2) a 37 week "Professional Chef's Program". Ultimately my goal is to open my own small restaurant, but I need more knowledge/experience, plus I want a credential to use if necessary to get good work until I can get my own place. Anybody know about Cambridge Culinary?
Thanks-
-C

By Andapanda (Andapanda) on Friday, February 18, 2005 - 08:51 am: Edit

Calamata:

I hope that that school works out for you.

The International Hotel/Motel & Restaurant Show will be in New York City.
There will be a career fair, culinary salon, and demonstrations there.

http://www.ihmrs.com/04/content/events.htm

Good luck with your studies. Take care.