needs some helpful advice.

I am 30 years old. Married with a stepson and determined to be a chef. I have been accepted to the local community college's culinary program which is good, but I have been looking at J&W and CIA and FCI. My problem is do I want to stay close to my family? or go someplace that has more to offer and will provide me with better training?

[monpetitchoux]

Hi There: What a brave soul you are. First of all, if you have the determination then I think you will get where you want to go no matter what your training is. As I have said in the past to others who are unsure of the quality of the schools that are close to them, be sure of your own determination and attitude. I think that the most important thing you really can learn in school is the basic vocabulary of professional cooking (the mother sauces, differnet cuts of meat and method to draw out their best qualities,making stocks, how to treat ingredients like chocolate, basic equipment, etc.). This doesn't have to take very long to learn. The real learning begins when you get your first gig. Then I think you can start to shop for a job in a kitchen with cooks that are willing to teach. I know you are worried about the developing education inflation of cookign schools (I know you think that they would choose someone coming from FCI over you). But if you look hard enough, there are cooks out there, like me, who are looking for ambitious, hard working folks with good work ethics to work in their kitchen. If you exhibit this starting in school, then your instructors are bound to notice and are more willing to help you get your foot in the door. The rest will be up to you. This is true of wherever you go to school. Trust me, I work with someone who went to the local community college as well and I would chose her over some of the doozies I've seen coming from the CCA.

Your situation is so delicate and taxing. It is an unfair that you have to chose one over the other. But you don't have to. The number one requirement in this industry is a willingness to work hard no matter where you are. So I would suggest that you stay where you are and be the best student inyour class. Get a job at a small respected restaurant as your first job so that it will not be so taxing on your domestic responsibilities. oNce you and your family gets used it and when your stepson gets older, then you can supplement your education by taking professional courses, which tend to last about one week (which you can take during your vacation time) at the CIA, FCI, or J&W. I was twenty seven when I decided to change careers. I shopped around for the person I wanted to work for and am convinced that I made the right decision. I was lamenting my late start in this career as most of the chefs on the hot list are currently my age or younger. The chef I work with cheered me up by reminding me that it is never too late to do good things. Then I cheered myself up by knowing I have experience that the young chefs don't have (I had worked my way up to management in my former career) that I can use to my advantage.

I wish for you only good things. Have faith.

[Greg]

Where in NC are you? I know for a fact that Central Piedmont Community College in Charlotte has a fine program. If you're not there, perhaps some of our other cheftalk members who are (or were) NC residents can help you. If you are looking for a "name brand" culinary education, Johnson&Wales has a branch campus in Charleston, SC, that may be close to you.