Posted by Paris...Texas on January 28, 1999 at 21:45:20:
Very informative format to address the uncertainties in the gastronomy arena.
I am a 32 college graduate, currently working in a fortune 100 manufacturing corporation, of six years. As I am getting older and looking at what makes me happy, I am discovering that I may be in the wrong career.
My passion is food - presentation, experimenting, and the history. This is not a new love, rather a renewed affair. I have worked as an apprentice with a local "Mom and Pop" catering service. Also, I have worked in a Fine Food Resturaunt. From this and other experiences, I really feel that I would be doing myself an injustice if I did not pursue this love.
My current challenge is determining what makes one culinary school better and what are the advantages of attending a nine month accredited school versus a two to four year accredited school, or vice versa. Specifically, Le Cordon Bleu versus Culinary Institute of America.
I am perplexed at which to attend. However, I am leaning more towards Cordon Bleu in London, simply because, I do not see a reason to attend a culinary school for two to four years and relearn much of the management curricula that I've already learned.
My ultimate goal is to learn the fundamentals of science, graduate, and pursue a career in an establishment such as the Ritz Carlton, Four Seasons, etc; followed by opening a catering company.
I realize that it is a long...very long road. However, I want to ascertain that a quality education, passion, and money will provide a good foundation for a rewarding career.
If you could attend either school(CB/CIA), what school would you choose and why? What made Julia Childs successful by attending Le Cordon Bleu? Can that success be obtained today without attending a culinary school?
Thanks for the objective information.
Paris...Texas