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 Matthew (Matthew) on Sunday, January 30, 2000 - 02:54 am: Edit|
Does the hospitality industry see international experience / training as a plus? I would hate to spend two years overseas learning how to make pastries only to return home and find that my education doesn't mean much becasue it's not backed up by a degree.
Also, do international certificates and diplomas carry any weight outside the awarding country? (i.e. a culinary diploma from France being good in the States).
Any advice or experience stories would be welcome.
|By Cheftim (Cheftim) on Sunday, January 30, 2000 - 12:34 pm: Edit|
Two great Questions,(this post and your previous one).
These are just my opinions so take them for what they are worth. This is very general.
People that do the hiering tend to want what is familiar to them. A degree that provides a liberal education may look better to a manager than a chef. But a chef may like the certificate better because of the more food based education. There are two year degree programs where you can qualify (with experiance)as an ACF Certified Culinarian).
CIA grads like CIA grads, School of Hard Knocks grads like School of Hard Knocks Grads.
While there is a wide range of options/programs to choose from, Overall I think European Training carries allot of weight here in the States. They've been training chefs for a long time so I think they know what the are doing.
|By Punkinpushr (Punkinpushr) on Saturday, November 01, 2003 - 03:11 am: Edit|
how about aussie based training???
|By Cheftim (Cheftim) on Saturday, November 01, 2003 - 01:29 pm: Edit|
What about it?
|By Chefmanny (Chefmanny) on Sunday, November 02, 2003 - 06:25 pm: Edit|
I don't like kangaroo!
|By Chefspike (Chefspike) on Monday, November 03, 2003 - 10:18 pm: Edit|
people don't eat that, do they ????
how could you eat that????
|By Corey (Corey) on Monday, November 03, 2003 - 11:28 pm: Edit|
wow, really fast food.
|By Chefspike (Chefspike) on Tuesday, November 04, 2003 - 10:50 pm: Edit|
HaHaHaHaHaHaHaHaHa.............with a to go pouch.
|By Doucefrance (Doucefrance) on Friday, November 07, 2003 - 01:20 am: Edit|
I have a friend who has a restaurant in Dordogne(Dordogne is home of the best food in France!).
She is looking for a young chef and I suggested her to hire someone from the US who would be interested in learning the secrets of our best recipes...she herself is a chef but does part kitchen and restaurant, too much work for her.
She is not looking for the top chef but for a young guy OR girl with an open mind and a good mentality.
Pay would be minimum wage for the training and a small apartment.
If you are, send me your resume...
|By Flattop (Flattop) on Friday, November 07, 2003 - 02:45 am: Edit|
Wow what neat offer. I would love a chance like that, if I were ready....but the wife would kill me for even considering it. Next to impossible for us I fear. I will ask around school and see if I can find if any of our good kids are interested.