Culinary Schools

I am going to start at the Scottsdale Culinary Institute in January. It is affiliated with Le Cordon Blue and it is in Scottsdale AZ

[matrixx]

Hi guys,

I'm planning to take up culinary arts. Can anyone help me figure out which school offers the best education, facilities and experience. The schools that I'm considering are ISCAHM, Global Academy:Culinary and Hospitality, A.I.C.A, Center for Asian Culinary Studies and AHA. I hope you guys can help me choose which one of these schools is the BEST and WHY. Looking forward for your suggestions.

Thanks,
Matrixx
Manila, Philippines

[chefinfrance]

Think long and hard before you make your choice, for me nothing beats practical experience. Another thread running at the moment suggests courses expect you to have some experience to understand the classes. I have worked with many chefs fresh from cookery school or collage, they think they are ready to take on the world when in fact they are not even on the first rung of the ladder.
Steve www.masterchefinfrance.com

[matrixx]

Thanks for the advice. I'll keep that in mind. I do agree with your observation. To me, practical experience is really important. May I ask, Are you Chef Steven Hickling? What does it take to be a good chef?

[chefinfrance]

This could start a long debate, what makes a good chef. Hard work, dedication and natural ability are important. Never lose sight of the goal something that at times will be hard, working long unsociable hours for poor pay and doing meanial tasks. Never forget you always keep learning and if you show the right attitude and commitment chefs will always want to teach you. The hunger for knowledge and the passion for food should be enough motivation but we should not forget that good chefs earn in excess of 60000 pounds [120000 dollars] a year. Forget any ideas of being a tv celebrity chef these jobs have nothing to do with ability " its not what you know its who you know". Last but not least you will need a good measure of luck.
Steve Hickling www.masterchefinfrance.com
ps Advise I often tell trainee chefs, is never serve something you would not eat yourself.

[matrixx]

Chefinfrance,

Good day! I'm sure there's nothing to debate. I'm 110% agree with what you said. Those characteristic that you told me is what it takes to become one. I'll always keep that in mind. Thank you for replying and giving such inspiring message. May you have a prosperous and blessed year!


Thanks,
matrixx