CIA vs. J&W

[isaac]

not paying attention must me the norm then

[Greg]

Well, speaking as someone who has actually attended J&W, I can tell that it is not the norm. I've worked with graduates of other top-end culinary schools that were not exactly the sharpest knife in the drawer. I don't believe that you can blame a school in general; as you've said in another post, no matter the quality of the school, it's really up to the student.

[isaac]

very true, very true. i give a lot of **** to other J & W students and they do the same. in the end, we all agree that it is what you make of it. its hard to pick what culinary school to go to and even harder to pick between johnson and whales and the cia. both are great school. it really depends on what the indivdual wants to do. for me, i knew that i would learn more if i was at a closed place, like the cia. the town of hyde park, NY is very borning but that is what drives me to go to the library everyday and studie and research harder. i knew that if i went to other culinary schools that are in the city, then i would be more tempeted to party a little harder, sacraficing the itme i have to use the librarys. the fact of the matter is, is that i am playing 20 grand a year for culinary school and i'll be **** sure to come out of school with a strong foundation in my basic skills, not to mention hopefully smarter then my fellow graduates. most people party and drink here, just like any other school really. for me, i am paying a lot of money for school and with that, i should research and studie more too. i think in the long run, the hard work will pay off.

[layjo]

This reply is not directed towards either one of these schools in directly that I am about to make, but it applies to culinary schools in general. (in my particular situation that was) Some teach more than others. I don't mean to interupt, but to interject.


Well when I was in culinary classes, and in the first year of my apprenticship. I was occasionally called to work in the bake shop to help out for banquets. We were making a dessert with Almond Nougatine wafers shaped into cups and Filled w/ a Devinshire Cream, Fresh Berries, and Raspberry puree. I read the BEO for descriptions. Then I went to ask the supervisor what exactly was a "Devinshire Cream"? I knew about the other components, but the cream was new to me! He replied "Sometimes I wonder what they are teaching you there....you don't know what a Devinshire Cream is? I replied "No, I and we did not learn that particular cream." And I also said "the reason I am asking you is because i don't know, but when you tell me about and explain it to me I will definatly know what it is." And he explained it to me! I went on to reserch a little more in Various books to find out about it so i wouldn't forget it or at least now what it consist of". So I have learned that you don't neccesarrily learn every-every thing in culinary school, you get the basics to help you learn as work. After that time I had good conversations with the supervisor on how we would do certain preparations. One of the keys to good success is Effective Communication.....I belive

[ June 11, 2001: Message edited by: Layjo ]

[ June 11, 2001: Message edited by: Layjo ]

[Greg]

That's exactly the right attitude to have, Isaac! Especially if you couple it with Layjo's "no question is a stupid question" approach to learning. The one thing that will help you grow and develop as a chef as the years go by is realizing how much you don't know.

[isaac]

Greg:

you are right. having the right attitude about learning is very important. to me, its not imortant waht you know but ra=ealizing that you always needs to stay on top of researching and THEN you realize what you DONT know.

i am only 20 years old. i have worked with other kids my age and al ittle older/younger. most of them party a lot while i take advantage of the library and other resourses i have. i totally underatdn that schools dont teach you everything... the cant. you would be in school forever. i think schools give you a basic... a good foundation per say. wel greg, i wish you the best of luck and THANK YOU for making me ralize a few things!

[cape chef]

As another J&W graduate...78/80

I would put my food theory education up against any Culinary school.

Even in the early days J&W was teaching theory.

Not to sound redundent...It is about your personal effort. Listen to Annecke and chefteldanelles posts on there learning curves,Great attitude,honest and eager. Those three atrabutes carry alot of wieght.

Isaac...There is only one thing I wish for you,Much success and honest growth.
cc

[isaac]

thank you so much chef

[chadwic]

At this point,it really doesnt matter where you go to school. All culinary schools are taking in tons of students and spittingthem out!! CIA is just a name you. And a saying that many of you might want not realize. "It's not what you know but who yo know" in this industry it is so so true

[holydiver]

I totally agree nuff said lol.............

[dei4al]

I'm fairly new to this.But I have started reseaching culinary schools to attend, And I have visited Southern New Hampshire College and I think they have a pertty good program. However think moving back to Florida. So researching culinary schools in florida.

Thanks for letting me run my mouth

[Greg]

Chadwic, I'd have to disagree with you, but only to a point. I do think that having a "big name" culinary school, such as J&W, NECI, CIA, et al, looks better on your resume' than a county vocational school, regardless of the quality of the program. As far as the who you know vs. what you know theory, who you know might get you in the door, but what you know is going to keep you there. Personally, I could care less if you are Alice Water's former employee and best friend; if you can't hold down your station, you are gone.

[isaac]

i do agree with greg, it really doesnt matter who you know that much. its what you know.

i also agree that it seems like the culinary schools are just spiting out students left and right. at the CIA, we have a graduation every 3 weeks and a new entry date the following day. i cant speak for J & W, but know, as a student of the cia, that they need to focus more on smaller classes and smaller entry slots. having to many people per class doesnt help much at all.

[Greg]

Good points, Isaac! The class size in culinary schools has balooned in recent years. This is due to the demand for a culinary education and the greed of some schools. I'm beginning to think that NECI is the best school in the country because they place limitations on student to teacher ratios (7 students per teacher, I believe).