Posted by Jed on June 30, 1998 at 23:23:12:
In Reply to: Questions re two schools. 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