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Questions about the New England Culinary Institute Certificate Program

#1
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10/29/09 at 7:14am
  • Joined: October 2009
  • Post Count: 4
Greetings! I am interested in applying to the New England Culinary Institute's Certificate in Professional Cooking. Yes...I am a career changer on the younger side of middle-age, but I have worked in the food service biz as a younger man...and I enjoyed it...though in a very limited and not at all in the capacity I would like to now.

So..I'm pretty sure I can do this and want to do this. I currently live in NYC and it has been difficult to walk into a kitchen and get a job or internship without connections and a culinary school degree. Plus...I'd be a real rube in the kitchen without any guidance. (Just a hunch...though I would valiantly try my best) Not really whining...it seems to be a hard and brutal "truth."

Determined that I need some sort of entry and opportunity to develop fundamental skills. The NECI Certificate route seems like a viable option to me. Any thoughts or any members with experience in this program?

I really appreciate all input. Thanks for your time!
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#2
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10/29/09 at 2:38pm
  • Joined: October 2006
  • Location: Chicago
  • Post Count: 607
I would highly recommend looking into a lower priced community college that offers an actual degree instead of a certificate. A degree is at least worth something (though granted not a whole lot).

The big schools will try to sway you with their marketing ploys and convincing admissions reps, but in the end, you will be prepared for an entry level position, no matter how reputable the school.

Just my 2 cents. Best of luck!
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#3
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10/29/09 at 5:52pm
  • Joined: October 2009
  • Post Count: 4

Thanks...man. They are indeed convincing. FCI here in New York has a Marketing Army! They were practically giving me a pastry a minute when I was in the admissions office. Lucky for me...I don't have the fools' gold to shill out. It's a tough game to enter perhaps. How did you do it?
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#4
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10/29/09 at 9:38pm
  • Joined: October 2006
  • Location: Chicago
  • Post Count: 607
I went to a reputable school (Le Cordon Bleu). I fell for their marketing scheme and paid way more money than I should have. I don't regret getting an education, I just regret the price I paid (err am still paying) for it. The city college here in Chicago offers a culinary AA for around $14k.

While in high school, I did get my foot in the door bussing at a few places before I landed a line cook position for TGIF. I worked at TGIF for about a year before meeting the chef for the hotel I currently work at. He was having a drink at the bar, and I humbly approached him and started talking with him. That led to an interview, a black box test, and finally, a job. I am still working there, paying my dues.
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