City College of SF (vs) Culinary Institute of America

I am having a dilemma....need advice. I have finished my first semester at CCSF and something keeps telling me I should be going to the best school possible. I do not feel that I will be learning the cuisines I want to learn. I have talked to several of the instructors and still cannot make this decision. So far we are cooking to meet the deadlines and just to get the food out. I do not feel we are making quality food and I have to bring my own recipes in if I want to make gourmet food. Help...I do not know if this happens at all schools or not. I want to learn the classics and use quality ingredients and do not see that happening here. Anyone currently attending the CIA..can you help me? Greatly appreciated.

[Chef David Simpson]

Well my friend, it seems you have a problem. What about California Culinary Academy? I went there and they are a little less expensive then CIA. It is in SF and it has a concise course outline. Check it out! Welcome to cheftalk.com.

That school was my first choice but the cost was the only thing holding me back. I went to the school several times and talked to them, open houses, et al. I was unable to get loans because of my credit so that kept me from going. My second choice was CIA and since it is a not-for-profit school and costs about the same I wanted to talk to students currently attending to get the inside scoop. Thanks for your advice.

Buffano,
Despite my not knowing about the West Coast and the cuisine that it produces, being rich in biologically enhanced produce and vineyards by the mile- I can tell you that the CCSF and the CIA are most likely different. The traditional french styles taught at the CIA wonderfully accent the locally grown ingredients in the area.. the school is set back right off the hudson river where there is lots of farm land and lots of farmers. I don't go to the CIA but the Executive chef and a great friend of mine (developed through the workplace) did graduate from the intsitute. While he is masterfull at whatever he might be creating, he has told me that finding a position after graduation is hard due to lack of time to work during te school term and lack of internship opportunity from the start of classes. He says that many chefs come out overqualified and underexperienced. Perhaps this can help you on your way, depending on your previous experiences in the industry.

[This message has been edited by ChefJayrock (edited 02-05-2001).]

Iam attending western culinary institute in Portland, OR . It is now in association with the Cordon Bleu.
I have had 4 weeks of absolute excitement and lots of learning.
From what I understand 98% of the sudents are hired nationwide and locally because of the great name the school has.Iam very pleased to say that so far Iam very happy with the amount of education I have received.
We have great foods, lots of ingredients to practice with and fantastic gourmet opportunities.
The curiculum is set up beautifully.
Maybe you ought to come up here.
They will set you up in housing etc.
Danielle

HI Bufano. Yes, we will compare the 2 (CCSF& CCA), and keep each other posted. I, unfortunately, contracted that horrible flu that was going around here (S.F.), and it turned into a series of infections So, after completing Safety & Sanitation and Knife Skills, (It was recommended by my doc that I not go near anyone for a week!)I had to file for a leave of absence I will return on FEB. 21, and pick up where I left off.

[Bufano]

:smokes:
Sounds good. Hope you feel better soon. I would love to exchange info with you and find out how you like your school. My e-mail address is bufano@starchefs.com. Talk to ya soon. You can write to me here also because I always check messages. Ciao.

[Nicko]

I would definately check out the Culinary Institute if you can go then do it. But remember a lot of great chefs never went to culinary school. The school shows you the basics and as long as they teach thsose well, the fancy cuisine will come later.

[nutcakes]

What people here should know is that City College of San Francsico is basically free. The Associate degree costs about $2,000 compared to the CCA $32,700. I do know the schol is reputable and of long standing (60 years). I have not heard much specifics about the program. One semester is a little hard to judge. I should think the instructors should be better able to explain/defend the program there. Do they have alumnae chefs that you can contact?

Bufano,

If something tells you you're not in the right place, you're not. Don't waste any more time or money on a school that doesn't feel right to you. If CIA or is your dream, then seek out the financial aid, loans or work study you need. I'm sure there's a way for you. If you don't already have a college degree, you may be eligible for a PELL Grant and other grants you don't have to pay back. CIA must have financial aid director, who can assist you. Don't give up.

Being a CIA student myself, I can tell you that there is SOOO much that can be taught here, as long as you ask enough questions. Sure, I will openly admit that it's costing my family and myself two arms and two legs to go here, but if you think about it, having "Graduate of Culinary Institute of America" is worth its weight in GOLD. Employers LOVE CIA students, but I also stress the importance that studying has to be top priority here. While working in your free time may prove to be financially beneficial, it has the potential of being detrimental to your studies (speaking first-hand). The CIA is VERY intense, and has its own little quirks of seperating the cream from the crop. I HIGHLY recommend going here, due to the amount of education, as well as prestige associated with America's FINEST culinary school. Hope it helps.

[Bufano]

Thanks Cheffy, I am so glad to hear from you. I would love to know more about what you are learning and what you love about the school. What culinary courses have you taken so far?