Quality of Cluinary Schools

I am taking a year off before I go to school, and am really considering going to culinary school. I have been accepted to a community college that has a culinary arts department. Every college will stress different areas of the degree, but in the long run is where you attend culinary school going to keep you from getting one job over another?

[monpetitchoux]

Hi there. Where you go to culinary school may matter to some people but not to chefs who are truly passionate about their work and about food and who will become your best teachers. Perhaps the most important necessity is your attitude. Cooking school will not teach you everthing you need to know. They should provide a good foundation and the vocabulary to get you through the day. But your learning really begins when you get your first job. If you have a good attitude, the people with whom you work will notice and be more willing to teach. The key is also remembering that you can choose for whom work. If you work for a jerk, he may still not be willing to teach you anything even if you are the best worker ever to be there. In that case you need not waste your time there. A good attitude and hard work will also get you noticed in school so that your teacher will be more wiling to get your foot in the door. But remember that it all boils back down to you. Your career will go as far as you carry it. If someone from the California Culinary Academy walked in to my kitchen with someone who walked in from Diablo Valley Community College, I will give them equal opportunity. The best worker will get the job regardless of where she went to school.

[Greg]

A little something, just for the sake of argument.

Let's say two applicants come in your door. Both had no kitchen experience before culinary school, but graduated at the top of their class. Both did their internshipships at quality restaurants working for quality chefs and come with glowing references. One has attended Johnson and Wales; the other, the culinary program at their local community college. All things being equal (except for the name of the school), who gets hired?

[layjo]

Well from the interview I've been in. The Chefs are more interested in what you have learned in your past experiences and how well you preform the scheduled tasks. School might be a part of that. Some schools offer more classes to accomidate the diversity of task performed in todays kitchens, and some just offer the basics which you can then build more knowledge upon in your experiences. I myself went to a local community college for culinary courses and have progressed with my past experiences. Like for example our school did not have a Wine Course, we had a Beverage Managment Class, but we did not get into the specifics of wine like another school might offer. But I suplemented the lack in this aspect of foodservice knowledge by attending local wine seminars, and interaction with food professionals in the workplace, on the subject.

I will tell you one thing. Graduation from a top school may not insure continued success, but it will get one noticed. A resume with CIA or KUMPs on it will remain on top of the pile.

[holydiver]

I agree with Alain there are a lotta places who wont even give you a look if you didn"t go to whatever school the Chef went to. Like oh I only hire people who went to CIA it's pure nonsense but that is the way people are.By the way Alain do u think Kumps is a good school I'm thinking of going by the end of the year and its in my top 3 or 4.

Thanks for all the input! I it is hard for me to believe that people will not take a look at you if you don't go to CIA for J&W, but that is the way some chefs are! The chef that i talked to at the college where i think that i will attend said that they are in smaller groups and so you learn more and are allowed to do more than in larger institutes. so i will just have to choose the one that suites me and then supplement that training on the job.

Get a job in any restaurant, first, as a dishwasher/prep and work there for six months --- then go to culinary school. I NEVER hire a culinary student who has'nt washed and prepped, EVER.

[ May 03, 2001: Message edited by: Danbo ]

Danbo- I actually did just get an internship at a hotel that does alot of banquets. i only can work there for about 2 months, but i am doing prep work and helping around the kitchen. i decided to do it after read that "day in a culinary students life". it is a great idea and thanks for suggesting it!!