Wondering if this school is worth it....

I am planning on going to the Connecticut Culinary Institute in Farmington, Ct.... After reading your very informative message board, it made me wonder about the school's reputation. The people at the school are sure to sing the praises of it's program. What I want to know is if they are worth my hard earned cash money? To be brutally honest, one of the main reasons I chose this school was for it's convieniance. It's close to home, not to mention the accelerated program they have
(90 weeks). My G.I bene's will pay $9000 of the $19,500 tuition. Hoping to get tuition assistance for the rest (want to avoid loans as much as possible! Already owe money to too many folks!) I'm looking into other schools, but like the sound of this one. Plan to visit next week. If any graduates of this school or others know about it, I'd appreciate your response. I want to know if the training they received there was deficient in any way...warts and all. Any other advice is also greatly appreciated! Thanks for listening and God bless!

[holydiver]

I know like 4 people who went to the school all seemed decently happy. My old Sous went there he seemed pretty happy with it the facilities are decent I know they wanna compete with J&W and CIA but it will be a while for that. The instructors are pretty cool that I have met so that is a plus. You said 90 weeks did they set up their AOS program I checked a few months ago and they didn"t know when they were gonna have it going???. Do you already work in the industry?

Thanks for the response Holydiver...well, I gather from their website that the Accelerated program "for the Whole Chef" is up and running...but perhaps what is written and what is up and running are two different animals?..I'll have to see...as I might have mentioned earlier I plan on visiting them later next week. Well, that's good to hear about those 4 people and your Sous...but I still have slight reservations. Any other people want to commment? Thanks!

[Devotay]

Just in case you missed my post under a similar topic...

posted May 24, 2001 08:53 PM
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I am an alumnus and former Chef-Instructor of NECI, so please allow me a moment to sing the praises of my alma mater.
NECI is a relatively young school, it does not yet have the storied history of the CIA. It does, however, have many things which no other school can offer. There is a 7:1 student teacher ratio. That's not a stat or a gimmick, but a rule. No classes are permitted to have more than 7 students. Intense personal attention. They also offer 2 paid internships (others have 1 or none), advanced placement and accelerated programs, & a bachelors degree in hotel & restaurant management.

All of NECI's classes are in real, operational restaurants, bakeries hotels, etc. that cater to the general public.

Add to all of this the beauty of Vermont and you've got an unbeatable combination. If you have any further questions, or if I can help in some way, please feel free to contact me.

Peace,
kmf

[momoreg]

My former assistant graduated from the Connecticut Culinary. She came to me at age 19, right out of school, so I was able to see what she did and did not learn from school. Aside from a few core things that I thought she should have learned, she had a pretty good basic knowledge. Because she is essentially a smart person, interested in learning, she was easy to teach. She did not come out of the school arrogant, like some students do out of the bigger schools. All in all, if you're not looking for the reputation of a CIA or J&W, it seems to be a fairly well-rounded education, based on the one grad that I know.

Thank you both for your thoughtful responses! I'm know NECI is known for it's small class size and the great teachers they have there. I have to say that staying close to home is essential. Certain things going on in my life require I be around the area and beautiful Vermont is a bit beyond my means with my cra**y car about to fall apart! I've already made my decision to go to CCI and I start later this month; in about two weeks! I'm really excited! I must know Memoreg, what "core things" regarding your old assitant were you referring too? I'd appreciate anything you think I should bring up so I don't miss out on anything! Thanks again everyone! Wish me luck !

[chadwic]

hey marco, i just just graduated from culinary school. Is it worth it you ask, that really depends on you!! you get what you want out of it, if you want to breeze through you can, if you want to do extra stuff and help out at events and do well in school you can. Do i think it is worth it.. yes and no. it gets your foot in the door and that is very helpful, you develop friendship with other kids that may someday be great chefs and help you out some time. it all depends on you

[bughut]

Marco, there's one really important thing thing i gained from my years at college - After 10 years of blagging it, getting by on my reputation as a wanna-be chef- I got QUALIFIED! That gave me the confidence, not only with the work and clients but I could stand with my peers and feel one of them.
I know that all college did was to rubber stamp a lot of what i knew i could already do (conceited i know) and teach me a load of stuff I would still need the text books for years later, but sixteen years later, I know it was absolutelty the best thing I ever did career and confidence wise. (I did 3 years day release with my job and did a year full time.)
I dont know how the system works in America - how well subsidised your course is - Scotland is pretty encouraging. I was still broke though.
Finally, I have 2 fabulous sons who are fabulous chefs. 30 & 27. neither of them went to college, nor will they. they are respected for the experience they've gained in house.
Good luck with your career, Trust your gut
Ps I'm now the proud owner of a very sucessful catering company and yes being a qualified chef goes a long way with the clients