Posted by David Miller on August 12, 1998 at 15:06:44:
In Reply to: Will graduate in 2000 from 4yr college-CURIOUS about cooking posted by M.E. on August 08, 1998 at 00:04:19:
: I will graduate in 2000 from a southern, private university. Majors in History and French- strong interest in Fine Arts. The culinary world interests me very much- cooking is a must but writing and business are also important. What are my options- should I go to culinary school? should I apprentice instead? are there any programs equivalent to graduate school? How can I be proactive now? It is important that I show my parents that I can use an expensive undergraduate degree as a chef!
: Thanks for any insight!
If you are considering culinary school, I would recommend
CIA in Hyde Park. I am finishing my second year there,
and also have a four year degree from a University.
There is nothing wrong with apprentice programs, but culinary
schools give you the opportunity to work with a variety of
chef's from around the world, as opposed to one chef in
one kitchen doing one style of food. The other advantages are
the costing, nutrition, business law, menu planning, and
gastronomy classes you wold not receive working as an apprentice.
I like the fact that at CIA, I haven't been pushed in any
career directions. You can extern at any of New Yorks
finest, ot the TV Food Network. The whole idea being,
whatever you do - do it as well as it can be done.
If you have any other questions, please e-mail me.
David.