Scottsdale Culinary Institute

I am so excited that I get to go to the SCI in January of 2002. I will not be able to quit my current job, that has nothing to do with becoming a chef. I know that will hurt my resume. I am just wondering if anyone else out there has had to do it this way? I can not quit my current job due to financial reasons.

[isaac]

this is not really a bad thing once you step back and look at the situtation as a hole. being a cook and a student is great but sometimes you dont really get to learn one of the ost important skills... communcation and people skills. maybe at this job you are in communcation with a lot of people or you have to deal with the public. all this will help you in your culinary future.

dont be to fast to deam the situtation as a disadvantage.

also, sometimes having another job while going to culinary school actually will help you. you will have an escape out of the cooking life. sometimes it can refresh you as well.

hopefully this helped. just an insight

[Bufano]

Hello there,
I was wondering how you are going to go to school and work full-time? Is the school only part-time? I know most programs are full-time culinary programs.

Thanks.

[KyleW]

Many schools like French Culinary, NY Resaurant and Peter Kump's offer a variety of schedules. You can go nights, mornings, weekends, whenever. They want to make it as aesy as possible for you to attend. It sounds as if SCI has the same kind of flexibility.

[holydiver]

Actually SCI is a full time intensive program it starts out days and switches to nights there really is no part time option or nights or days class options.

[Bufano]

In NY it is different. Here in CA all the culinary programs are full-time and you have no options to go part-time. The California Culinary Academy had that for a short time and then cancelled because they were not making enough profit from the part-timers
(too bad). I was going to go there specifically for that reason. It was called the College of Food program where you trandfer after 6-months to the full-time but at least you can save some money first.

[JTMAC]

I am also starting at S.C.I. , except in Feb. of 2002. I am also working full time. I just plan on cutting back to part time at work for now. I want to make sure I can handle school and work. If it is no problem I will go back to full time at work as well. I am looking to get out of my office job and get some more "real" experience in a restaurant soon though. Oh yeah, hi everybody, I'm new to Chef talk and can't wait to engage in clever conversation with you fine folks.

[ALynch]

Here at Johnson and Wales, for lab classes they are either 7am - 1pm or 1:30pm - 7:30pm, Mon-Thurs. I am a full time student, and am able to keep a 50 hour a week job as a sous chef, I wouldn't do it any other way.

[KateW]

Yikes I had no idea you had a full time job. Makes me feel like a bum for going to class and coming right home.
But I suppose if I could get a job worth going to, I wouldn't have the motivation to go to school! LOL

[ALynch]

This is off topic of the thread, but that is why I choose to go to Miami. With all the hotels and the year round tourism, there is never a shortage of jobs. And yes it does hurt going from being a kitchen manager, expiditing 300+ a night to having 3 hours to make quesadillas for 20, with 2 other people helping you like I did today.

[pattycake]

Hi! congratulations on going to SCI, I went there a number of years ago and loved it. I also worked full time when I first started, but had to quit my FT job and take PT after the switch to night classes. While it is very difficult to work full time and go to school full time, it is do-able, you just need to be very organized and willing to work hard at both jobs! Good luck!