CAnadian Culinary School

---

I am having troubled deciding on wether I should take the culinary arts program at the Local College here in winnipeg, or somewhere more reputable, like CCI or stradford. Does anyone Know anything about the cooking program Here in Winnipeg?? How Much do you feel that my choice of schools could influence or limit my advancement in the Industry??
I'm realy stressing out about this. I should mention that I have been working as a cook, or sous chef for the past 7 years

By George (George) on Thursday, April 05, 2001 - 07:32 am: Edit

Hi,

First, I'm not familiar with any of those programs, but I do have an opinion.

Having 7 years in the business already I'm not sure what you would gain from going to a local program. Even a good one just exposes you to the basics and I would guess you already have a sound foundation in them.

I'd either find the best school you could find and afford (CIA or J&W in the US??) or seriously consider taking that money and going to work in Europe, (France) for a year or three.

Working in Europe would look much more impressive on a resume and you would get a lot more hands on experience than any program.

If you are looking for a degree (they do help/are necessary, later in your career) I'd look at a hospitality management program (Brown) or a regular business program.

You are ahead of the curve take advantage of it!

All the Best,

George

By Debord (Debord) on Thursday, April 05, 2001 - 07:57 am: Edit

Big time Ditto, with Georges' advice!!!!! A local school would truely be a waste for you, you don't need an intro. to the kitchen.

If your going to invest the time and money in school and your career GO THE BEST ROUTE YOU CAN TAKE!!!

Invest some time studing where and what you want to do. Read the help wanteds ad's at all the pro sites, that might give you a feel for what the industry is looking for in it's chefs'.

Look thru the top schools brocures... many of them have programs for studing abroad.

By Mfitzca (Mfitzca) on Thursday, April 05, 2001 - 07:20 pm: Edit

Thanks for the advise. I guess the problem Is that I'm not sure what the best route to my red seal is for me. I Know cooking school in town is probably a waste of time. Would possibly the best route be to do an advanced course and then work abroad?? I here theres tons of money to be made in the Caaman Islands. Is this true?? Is It a good Experience?? All of the chefs i talk to here never seem to want to give me a straight answer to any of my questions. Its frustrating. I am So glad to find this forum. I really Had No idea there were recources like this available.

By Debord (Debord) on Friday, April 06, 2001 - 07:21 am: Edit

I don't know anything about Canada's educational system...at all! I don't even know what the red seal is....I can guess, obviously. So I certainly can't help you. Remember that's Canada...the rest of the world has other systems. You could choose to study pastry and apprentice in Europe or study hotel management in the States..... But I'm sure with a little investigative work on the internet you can find much on the information your looking for.


Unforunately....sometimes, some people aren't always happy to see someone out grow them or reach to acheive more then them-selfs. People have lots of insecurities. Then there times when there's so many paths you could take that no one can give you the "right" answer.

You sound like a bright person and I bet if you look into all of your options you'll find the direction that looks right for you.

The thing I want to leave you with is to "AIM HIGH", try to get into the best schools, try to work at the best kitchens! Don't be scared to go for the best! Think about your future goals...you could make more money right this minute if you worked in the Caaman Islands. But if you got your degree, you'll probably have the long term oportunity of making way more money in your future.:)

By Plagdameo (Plagdameo) on Thursday, June 14, 2001 - 07:19 am: Edit

I have not really experienced this personally but have a few friends who have done this. first, you can try, of course, a well-known culinary school such as CIA or Johnson and Wales. If you want to go to Europe, the Le Cordon Bleu school in Paris has a good course and it is taught in English. Or, since you already have 7 years experience, a frined of mine just came back from a professional cooking course at the Ritz-Escoffier hotel in Paris. This course is also taught in English.
I graduated from the New England Culinary Institute in Vermont and they also have a very good degree course. You may want to check them out also.

Good Luck and I agree with others...GO FOR THE BEST!!!

Pauline

By Chefmanny (Chefmanny) on Friday, June 15, 2001 - 09:45 am: Edit

First decide what you want to do in this field." "Biggest" and "Best" is fine and dandy if you do not have to foot the bill, some schools are 17K-28K a year, you would have to work 5-8 years to repay the loans if you had to pay, If your employer is paying, go for biggest and best.
You know best what you need to learn, if you have the basics, go for a more advanced program which provides what you need. There is no sense going to CIA if those classes will not benefit you professionally in the specific field you choose, J & W is very over rated and I think it is a rip-off......point blank. You take a class there and you spend 9 days in the kitchen learning about that class, what can you learn in 9 days in the kitchen that would make you a chef????
I am not promoting any particular program, yes I do teach in one and I tell all prospective students that if this program will not benefit them look for one that will. Ours is a very basic Culinary skills oriented program, so it is good for new persons with few months of actual experience or high school students who are thinking of entering the field.
Most of all, look for a program that fits your needs!!!!!!

By Grwall (Grwall) on Monday, June 18, 2001 - 05:05 pm: Edit

With documentation of hours and duties, you should be able to challenge the Manitoba and Canadian Journeyman exams.

Check with the provincial Apprenticehip Board to be sure. Also, talk with (consider joining) the local branch of the CFCC (Canadian Federation of Cooks and Chefs). You *should* be able to get a straight answer there. Also, check with Red River College. The school should be able to provide some guidance.

If you have sufficient managerial (i.e. Chef or Sous Chef) experience, start working towards the Certified Chef de Cuisine or CCC certification but you need the Red Seal first.

garry