Posted by Chef Fred on December 05, 1998 at 09:20:55:
In Reply to: impact of name posted by Mick on December 02, 1998 at 11:56:03:
: With 3.5 years of kitchen experience I've decided to
: definately go to a culinary school. What impact does
: the name of a school have on prospective employers?
: There's a good culinary program nearby at St. Louis
: Community College, but will that help open doors? Or
: would a school such as Peter Kumps Cooking School in
: New York help more? I can do a good job in the kitchen
: for an employer....but I have to get in the door of an
: upscale fine restaurant first! To all of you seasoned
: chefs and restaurant owners....what do you look for?
: Thanks,
: Mick
Good Morning Mick, Good for you, you are making a wise choice. A formal education is definatly the way to go but as for a name that is an iffy question. Being a graduate of the CIA or J & W will certinly open some doors but it will close others. Some Chefs and owners have had bad experiences with "cooks " right out of school who think they are a "chef". This happens from many schools and programs, but the bigger name schools a bit more. ( I am a CIA alumni and it is a great schoo.) My advise is to study all schools and programs carefully and select the best one you can afford. Then apply yourself 100%. A point to remember about the "best you can afford". You need to be able to have the time to get involved in extra ciruccular activites, such as clubs and competitions. This is where you get the leadership experience, you really cannot get in the classroom.