Posted by Kallisti on June 19, 1998 at 05:31:59:
Like many of the posters here, I'm considering a career change. I've contacted two schools, and both seem very professional; if you have anything you can share regarding either, please let me know. Even tiny tidbits or impressions garnered on a tour would be helpful. The two schools in question are the California Culinary Academy in San Fransisco, California, and Western Culinary Institute in Portland, Oregon.
I've also noticed the tuition is relatively high at most culinary schools, with most employers content to lounge in the comfort of the mediocrity they find economically feasible - is there a market for true excellence anymore, or is training simply a formality which, like the skills of many, is demanded on a resume but never utilized?
Am told by the wise, NEVER do anything for money. This I can accept. I cannot accept taking training which will subsequently be disregarded by a non-thinking employer. If you are a chef, are you HAPPY? Do you USE the training you have? Do you have any random bits of advice?
Thank you.
--Kallisti