Please Help Me! I Need Advice!

I am currently enrolled in community college. It was only a few months ago that I decided to go into the culinary field. My community college does not offer any culinary classes, but I am going to finish there with an Associate of Arts. My toughest decision is deciding where to go from there. What I want to know is what kind of schooling do most chefs obtain. One school I could attend offers a Bachelor's, but no associate. Others only offer the certificate program, and most offer only the associate degree. What should I do?! I'd appreciate any advice!

I am also worried that I might not have enough experience in the restaurant business as others who are entering the culinary field. In fact, I don't really have any experience because I come from a very small town! There is nothing around here. Is this going to hurt my chances?
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Kelli

[This message has been edited by KelliV81 (edited May 11, 2000).]

You may want to look into one of the larger schools, Look on the web or in the back of cooking amgizines like, Gourmet or Bon Apitet(?). The only question I would have for you is what state are you in? This way I could write back and let you know about some schools in your area. Don't worry about not working in the field I went to school with lots of people who didn't work in the industry but they did just fine.

Originally posted by ChefTiss:
You may want to look into one of the larger schools, Look on the web or in the back of cooking amgizines like, Gourmet or Bon Apitet(?). The only question I would have for you is what state are you in? This way I could write back and let you know about some schools in your area. Don't worry about not working in the field I went to school with lots of people who didn't work in the industry but they did just fine.

I appreciate your help. I am from Mississippi. If you are familiar with any of the colleges here, please let me know. Right now, I am leaning towards the Mississippi Univ. for Women. It Culinary program is under the direction of Chef Sarah Labensky.
Thanks!


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Kelli