Forks inthe road of life

---

hello everyone, im 18, senoir in HS, and i've been amazed by the culinary world since i've been little. Now that im applying for college im was looking over CIA, J&W, and LCB at PCI, money isnt really a problem more about rate of accecptabliity. My HS is a special one in which it setups us up with internships instead of sitting through classes the whole week, the only place i've work so far is Alain Ducasse NY, that only lasted a month,but i've learn somethings but is that enough to impress any of those school's admissions office?

By George (George) on Wednesday, December 13, 2006 - 11:08 am: Edit

There are posted requirements but a strong letter of recommendation and good attitude and the ability to pay the bill go a long long way.

Time of year applying also counts; they have to fill up classes. The CIA starts every 3 weeks. July through November admissions are more stringent than December through June. (or so it seemed)

If you want to be a Chef and money is no object CIA all, the way. If you want to be a manager J&W is stronger at least it was.

D an interviewand a tour if you have not already. The CIA is incredible.

Good luck!

George
CIA ‘89

By Chefmanny (Chefmanny) on Wednesday, December 13, 2006 - 11:48 am: Edit

My first question is why did you only last a month at AD?
Did you quit, get fired, was not for you, did not enjoy it????
This may answer some questions for you.
CIA is the best for Culinary, if that's what you want.
Cornell I think is better for management, J & W has lost much respect in many areas which I will not get into but if you want to know let me know.
Find out your needs, then find the school that fits your needs.
What the school offers is of no consequence if it's not what you want or need.

By Chinohw (Chinohw) on Wednesday, December 13, 2006 - 04:03 pm: Edit

i transfered in the school in the middle of the term so i only had a month of that term, i finished the credits if offered but still needed others from different areas that weren't provided there so i had to change out. i didnt really dislike it, the work was hard, the hours was long but i really didnt mind it they made me do everything from floors to trash (they have a dish room and staff so i got lucky) but still i didnt really expect to just take notes all day towards the end i was prepping greens

in addition to culinary arts i still want to at least have some other skills such hospitality and management etc etc but is it worth it getting them all at once? should i work on a mba later in life?

By Chefmanny (Chefmanny) on Wednesday, December 13, 2006 - 05:52 pm: Edit

"i didnt really dislike it"
"the work was hard"
"the hours was long"
"they have a dish room and staff so i got lucky"
Those answers speak volume, please someone else jump in here if you think I'm on the wrong track here but; dude you are what 17-18 nothing is hard in life at that age...except that!!!....
Those answers are not consistent with something you would want to do the rest of your life, I'm 47, tomorrow I have to go in at five AM to work and get stuff in the oven for a party of 500 we prepped today. That will go out at ten AM, at eleven AM I will have 400 kids coming in to eat lunch and it will all be done by high school and adult students.
I love going to work most days, I won't lie, some days I want to stay home and veg. that's natural at 47, not at 17-18 if you really like this business!!!
If money is not a problem, work at a restaurant like AD for at least a year then decide where to dump your parent's cash.

By Chinohw (Chinohw) on Wednesday, December 13, 2006 - 06:55 pm: Edit

normality i'll get annoyed at that but its your professinal evaulation on me, but i'd just like to defend my self that some of those points i an being sarcastic,it was hard because i didnt know some of what i was supposed to do and it took time for me to get it right,the demand for perfection (size, shape, etc etc) also added to that difficultly (no matter what age you are learning a new skill is hard work), i didnt get paid for it so that is the really only the reason i counted it in, i've work in other resturants but as a bus boy longest only 10 hours, AD had me at time up to 13 hours but i got used to it, i see why you would be upset by my response only because my mentors explained it to me while i was there and please dont talk about me as some kind of spoiled brat

By Chefmanny (Chefmanny) on Thursday, December 14, 2006 - 06:11 am: Edit

I am not implying that you are a brat, I am trying to make you see the light and the reality that this indudtry is and you, do not need to defend yourself to me. Just to yourself.
It's not my life; I have no issues with what you do with it but, I am just telling you what the signs are saying.
Not getting paid is wrong and illegal, even in an apprenticeship you have to get paid. You better have a talk to the school administration about that.
Yes, learning a new skill is hard but, AD is the type of place you want to learn at because there are not too many places around that do good Culinary skiils any more. When I was learning there were plenty of good Chefs around, now you have plenty of "shoemakers" who think multi tasking with prepared packaged foods is what a Chef does.
If you decide to stick with this, good luck it's a great field with many possibilities I just don't want you to waste your time, effort and money if you are not committed.
It is a difficult profession; but rewarding

By Chinohw (Chinohw) on Thursday, December 14, 2006 - 08:39 am: Edit

thanks i not afraid of hard work, and i'll try to keep my best at it(well i get school credits so its kinda like payment)