Posted by Hans on August 17, 1997 at 01:00:44:
In Reply to: CIA experiences posted by Brandon Pasquetti on July 27, 1997 at 16:32:43:
Brandon,
I couldn't tell you from a students perspective since I come from a different background, but as one of it's former instructors I have nothing but the highest regards for the Culinary Institute of America.
You have to realize the difference between a not for profit organization and a privately owned for profit school. Teaching somebody culinary arts is quite expensive because of the materials involved and the salaries that have to be paid to attract top notch professionals. Not like teaching word processing (computers) or cutting someones hair.
The CIA is a not for profit college and gets quite alot of contributions from the industry. That money doesn't go into someones pocket, but is plowed back into education.
While the tuition seems steep, it is worth every penny. After graduating, you are on the fastrack for culinary success. Wether you choose the service or cooking aspect doesnt matter. you will get more education than you can handle to persue either one.
Not everybody will end up becoming a chef. The choices in the hospitality industry are very diverse. From food stylist to food reporter to chef to maitre d'hotel. And everything inbetween.
Stay humble, especially after J block and don't let them wear you down or put you through the wringer after A block. Study hard instead of hanging out at Gaffney's and you'll do just fine.
As to living in Hyde Park, it is not the end of the world but you can see it clearly from there. Try to get away to the big apple once in a while, just one hour south. And pack a variety of clothes. Blizzards in April and muggier than Saint Louis in the summer. And that is not overblown. Otherwise the Hudson Valley is georgeous as such and the CIA campus is a real gem. Plus, you are close to the Catskills. Upstate NY is pretty!
There will be tons of job offers after graduation. Stay humble and don't step into boots that are too big for you to wear. Remember, (somebody should whisper that in your ear after graduation so you dont soar too high and come crashing down) you are not a "chef" yet but well on your way to become one.
And while I don't agree with Chef Ferdinand Metz that you will be able to recoup your tuition within a couple of years ( consider your living expenses while you work) you will be getting much better job offers and faster and with more pay than without having graduated. The contacts and alliances you will make are nothing to sneeze at either. And the ability to learn from and work side by side with some of the best chefs that this country has to offer.
I was always told, put your money where your mouth is. Attending and graduating from The Culinary Institute, you would be doing just that.
Sincerely,
HWK,CMC
: -What's it like living in Hyde Park?
: -Job outlook after graduation?
: -worth the money for tuition?
: -job offers after graduation?
: -any bad experiences?
: -is/was it the right path for you?
: Any information would be greatly appreciated.
: Thank You.