Posted by Laura Naughton on April 17, 1997 at 15:50:33:
In Reply to: Cambridge School of Culinary Arts- MA. posted by CeeJay on April 15, 1997 at 00:31:54:
: Hi, everybody. I, too, am considering a career change and would like to hear from anybody familiar with CSCA. Any students, alumni, instructors etc. who can comment about the curriculum, job placements, industry reputation etc.? I'm 36 and currently in the accounting profession and I HATE it. I have a BS in business management so I'm not really interested in a 4 year school or another Bachelor Degree so I'm seriously considering this intensive program coupled with hands-on experience(of which I have some)to get started in this area.
: Thanks in advance for your help,
: CeeJay
CeeJay,
If by chance, you are not wed to the Cambridge area, we do have an option for you here in new york at The French Culinary Institute. Actually, ~75% of our student body are career changers, very much in your situation. Our school is geared to someone with your needs. We have a very intensive, hands-on program and in just 6 months, you are ready for any entry level cook's position. Our faculty includes such renowned master chefs as Jacques Pepin, Andre Soltner, Alain Sailhac and Jacques Torres. Graduates avg. 5 job opportunities, and being in nyc really provides a mecca of culinary experiences. Many students take stagiare positions while in school to give them a better perspective on the industry. Our culinary students receive actual production kitchen experience in our restaurant L'Ecole -- recently rated a 23 by the Zagat Survey. We really do believe the proof is in the pudding! If you are at all interested in more information, please don't hesitate to give me a call (212.219.8890 x174 or toll free 888.FCI.CHEF (324.2433). In any event -- best of luck in your search for a new career.
Laura Naughton
The French Culinary Institute