| By Fred Ferrara, CEC, CCE, CHE on Monday, July 19, 1999 - 05:38 pm: Edit |
Good Morning to all,
I am a CA Chef/Instructor at Joliet Junior College in Joliet IL. As the oldest continually operating Junior/Community College in the nation we are gearing up for our Centennial Celebration. Our Culinary Arts program was started in 1970 and as far as I can tell, this makes us one of the oldest as well.
I am looking strictly at legitimately accredited professional training programs ( private/NFP/or a culinary program in a state run school) for professional hospitality industry cooks and bakers. The Culinary Institute of America was founded in 1946 and we began our program in 1970. I have been told of two other schools in existence, but when I went looking for a school in 1966, the CIA was the only one listed.
I would appreciate any and all information any one has on this matter.
Thanks, Chef Fred
| By Barry Phillips on Saturday, August 14, 1999 - 09:52 am: Edit |
Fred ,
We have recently launched the first ever recruitment agency in Europe)specialising in Pastry chefs.
We are aiming to raise the profile of Pastry Chefs by encouraging more chef student to chose this as their skill. We have helped to convince some clients over here to revert back to producing pastry in house rather that buying in, which has been a disaterous trend over the past decade.
As we place pastry chefs internationaly we would like to make links and contacts worlwide (We may become the Pastry Mafia!!??) But seriously we are passionate about chefs as we are all ex chefs ourselves and therefore we would be greatful to any info feedback you may give us.
We are interested in setting up an exchange programme for students to gain experience in UK and USA during vacation time.
I hope you may reply, if not good luck with your celebrations
Thanks kindly,
Barry Phillips
Managing Director
Millennium Chef co & Pastry 2000
Tel +44 (0)181 445 9368
Fax:+44 (0)181 445 9367