Hello, I am in the process of researching schools in L. A. I am a college grad and working full time in the publishing business. I am ready to follow my bliss, get some culinary training, and become a chef. I discovered my love of cooking by working my way up the line in a Northern Italian restaurant during college.

Does any one have any advice, experience or feedback regarding schools in Los Angeles? I have contacted the California School of Culinary Arts (Cordon Bleu and very expensive), the Art Institute L. A., and one that hasn't even opened yet called the New School of Cooking. I am waiting for info packets from these schools, and continuing to do research. I am willing to take out a loan, and I will have to find part-time work while in school, but of course the ideal would be a more affordable, but very solid program. Anyone?

Thank you for reading!

[theloggg]

check www.shawguides.com

I know there is a culinary school in Encino but I am not familiar with the name. Just remember me when you become a big time chef. I am a bread vendor and deal with alot of chefs trying to solicite my companies sliced breads and other products. Look at my post under bakery and pastries.

I'm starting the California School of Culinary Arts in January. I'll be trying to send in pre-payments while I'm still at my current job; after that it wil be all about loans and scraping by on a cook's scrawny part-time wage. I'm thrilled; wish me luck!

[baking street]

Kath,

If you are still in this forum and happen to read my message can you please tell me what the answer to your question in 2000.

I am just equally curious about the school to go to in LA and so far only had 2 choices like what you had in the year 2000. Wish you could enlighten me after 8 years later. Or maybe now you are one of the well known patissarie chef in LA. Hope you could share with me your experience with the patissarie school.

Which school did you finally go to in the year 2000?

Hope you dont mind replying also to my email : n.direction@yahoo.com

Regards

Kris

[JackStands]

Originally Posted by Kath

I'm starting the California School of Culinary Arts in January. I'll be trying to send in pre-payments while I'm still at my current job; after that it wil be all about loans and scraping by on a cook's scrawny part-time wage. I'm thrilled; wish me luck!

My cousin goes to the CSCA and loves it. I personally love eating the results