Culinary Academy: Where do I begin?

Hello All,
I have always wanted to become a Chef. Since I was a kid, I loved to cook. I started getting creative in my teens. The problem was that I did not follow my dream. Now I feel is the time, especially since I've worked in several jobs that were unrewarding.
I would like to enroll in a Culinary Academy, but I just don't know what is best. I am 34 years old, so I want to be sure to make the correct choice. I've looked into CIA, which would be perfect for me, but they require some professional experience to enroll?!? I wasn't impressed with the staff I met at New York Restaurant School when I visited. Now I'm looking into the French Culinary Institute in New York. I also just recently finished paying off my debt, so I do not yet have extra money to enroll in these schools. That being said, here are my questions:
Is there a way around that experience requirement at CIA? How does one get a job that will give them the necessary experience for this school if they currently have none? Can anyone recommend one school I mentioned above over another? Are there special grants available for Culinary students?
Thank you to all who can provide more information.

[isaac]

hello there. i am a student currently enrooled at the CIA. i love it there. we have a great staff of chefs and professers and tons of resourses like the biggest culinary library in the world and also the biggest video library as well.

i am at no position to say which school is the best. i would like to give you a little huble advise that i have learned: school, no matter where you go, is what you make of it. the cia could be the best school but only if YOU make it that way. no matter where you go, utalize everything they have. work with the chefs on your time off when they ned help, volunteer for things, and hit the library.

cia is a good school, so in j and W, along with the the new york culinary school. it all depends on what you want to do. if your goal is to get right out in the work force then i would recommend a school that has a certifacate program. these can last anywhere from 4-12 months. if you have some time and want to learn more, then ei would suggest a school that has a two year assiocates degree and if you have some serious time to kill and want to learn tons, then the 4 year program works great.

the money issue.. i cant really say about other schools but at the cia, we have tons of scholorships there. these days the loan that are offered are pretty good. some you even have a 6 month grace period after you graduate to start paying it off.

the cia does require 6 months in the food industry be it working as a dish washer, hamburger flipper, wait staff, or cook. dont think as the 6 month period as a disadvantage. if i hadent had the time prior in the food industry and i found out that the cia required 6 months in the buinsess, i would do it in a heart beat. that 6 months will be a great learning experiance for you. in that time, i would try to learn the basics... the way to use a knife, ect. that stuff is very important. they will drill you at school. you can go to school without any real knowledge but a little does help. my suggestion is to write a letter or phone a restaraunt (i would suggest an up scale one) and talk with theo wner or exuctive chef and tell them that you want to attend the cia but need 6 months in the business. they will probobly help you.


i wish you the best of luck. if you would like to talk further about culinary schools or would like the dig on the CIA, feel free to email me at ichefisaac@aol.com

[layjo]

I agree! Sounds like some good sound advice from a fellow student. The six months needed will definately do you some good; in this time you can get a taste of what working in a kitchen or food-related business is really like before you embark on an education plan. But if it is something you really would love to do for a living, then your desire and passion are your first footsteps in the door. I wish you great success!

[ July 18, 2001: Message edited by: Layjo ]

[KyleW]

Peter Kump's New York cooking school offers a culinary arts program that can be tailored to meet any schedule, nights, weekends, days etc. You can go through the program in anywhere from 6-12 months. They do not require any kitchen experience. I take a lot of Avocational classes there and love the atmoshphere. I have a friend who is Associate Director of Admissions at PK. If you are interested I can hook you up with her.

Kyle (a former Monmouth County, NJ resident )

[ July 18, 2001: Message edited by: KyleW ]

CThomas, I personally am starting out in a community college, 2yr program "Culinay Managment". I start my 2nd year this sept. Upon graduation I plan to continue my education for many years. However I am only 20 and have a life time to get where I want to be.

Keep asking around, everyone will have there own opinion on schools..ect. Isacc said it best with, the school is what you make out of it. If you have a LOVE for food, a raw passion ...then you know you are on the right track!


Like Isaac mentioned with the experiance, its worth it. hands on experiance is so important. Since i was 14 i have been wotking with food, unfortunatly not on a fine dining scale, but Alot of the best chefs in the world all started out scrubbing pots

btw Isaac and the other chefs/inspiring chefs
Hello, and its nice to meet you all!

[isaac]

chef2be: what do u plan on doing after school? are you going to naother culinary school? i started off at a community college and then decided to go to the CIA. it is awesome there. i love it. the only draw back is that its in a very small town which can make the weekends kinda boring.

i am also 20 years young as well. keep in touch. my email is ichefisaac@aol.com email me.

Hey,
Thanks everyone for your advice. I really appreciate it! Good luck to all of you as well!

Chris

Isac: Yes once I finsih, I will have to put some hours in under a certified chef to obtain my Red Seal (Canadas Chef Papers). By then i hope to have my student loans paid off. I then wish to continue my education in US, or Europe. I have looked into the CIA, its defiantly soemthing I would like to do. I am also probly goign to take another year immediantly after graduating Culinary Managment, and take Hotel/Resteraunt Managment. My goal is to own/run my own upscale resteraunt. My dream is my own Tropicl Resort...hehe I guesse we all have dreams.

[isaac]

chef2be: best of luck to you in your future... the pay might **** but one thing we all have going for us is that is line of work provides us job security... everyone has to eat. i wish you the best of luck and stay in touch. my email is ichefisaac@aol.com

bueno suerte

Originally posted by ChefToBe:
<STRONG>Isac: Yes once I finsih, I will have to put some hours in under a certified chef to obtain my Red Seal (Canadas Chef Papers). By then i hope to have my student loans paid off. I then wish to continue my education in US, or Europe. I have looked into the CIA, its defiantly soemthing I would like to do. I am also probly goign to take another year immediantly after graduating Culinary Managment, and take Hotel/Resteraunt Managment. My goal is to own/run my own upscale resteraunt. My dream is my own Tropicl Resort...hehe I guesse we all have dreams. </STRONG>

Hello cheftobe, what college are you attending? I graduated from George Brown's Culinary Management program last year! great experience ... take care -
dmk

Hello David
Fanshawe.
How did you like the course at George Brown?
I know there program used to be excellent, but I have herd from a few GB graduates that the program was really lacking.

Whats the rule now with getting your Redseal. After graduating from the course how many hours have to be done under a certified chef before you can take it?

[ July 27, 2001: Message edited by: ChefToBe ]

[Devotay]

I've said it here before, and I'll say it again...

As a graduate and a former Chef-Instuctor, let me recommend my Alma Mater - The New England Culinary Institute (NECI). While it does not have the storied history of the CIA, it has many things that the CIA cannot offer (Nor can anyone else, by the way). Things like a 7:1 student-teacher ratio. That's not a stat or an average but a rule. No classes have more than 7 students. Incredible personal attention.
Also, NECI offers 2 paid internships (not 1 or none like most places) and all the classroom/kitchens are in real, operating restaurants that serve the general public.

In addition, they now offer a Bachelor's degree in Hotel Restaurant management.

To top it off, they have the beauty of Vermont. Check them out at www.NECulinary.com .

[isaac]

'see when people ask which school is the best, everyone who graduated from diffrent culinary schools responds y saying "oh, i am a graduate of so and so school. it is the best". dont get me wrong, i am, at some degree, guilty of the same.

you need to look past these responses. first, do your own research. talk with people. dont be persueded by the "well, i graduated from so and so school".

to be frank, ever school has its perks and sucky parts of it. trust me, no matter what school it is, you can always make a list of goods and bads about it.

the fact of the matter is and the most important thing to remember is that school is what YOU make of it. all the schools have the same thing in common: to lay a basic foundtion of the basics and to interduce you to a lot of things. then after school, as you enter the job force, you will work on those skills and hone in on them. none of them claim to put out chefs... rather they claim that they have giving each student the tools to become a chef.


if you make school a party place, then you will only get the very basic out of it but if you studie and research on your down time, you will come out a better person


thats MY opinion

[ July 29, 2001: Message edited by: Greg ]

Thanks!

I agree with Isaac. The responses have been great and have given me some general idea of where to look. They also made me aware of what other resources were around. I will look into all of the schools mentioned in the replies, as well as the financial resources.

Devotay,
Thanks for the info on NECI. I will take a look at that one as well.

Chris

Hey everyone! First post, nice to meet ya.
Regarding industry experience in the admissions process of a culinary school, there's really no way to get around it. Many schools out there, at least the best ones, are run with great organization and instill hardened discipline.

If a student were to find him or herself in this type of learning environment without the acquired reality that the kitchen is a very efficient and organized system, then the student would not only be at a disadvantage, but so would the rest of the class.

I also think that why they require experience is because they want to make sure the student has the passion to succeed not only in school, but in the industry after completing the program as well.

On a personal note, I had no previous industry experience before I enrolled at the Dubrulle Culinary Institute in Vancouver. One of the reasons I'd enrolled was because they offered a 17 week professional diploma, which taught a strong foundation for continued growth on the job. Another reason I went was because I was within Canadian drinking age

Anyway, you can discover how much love you're willing to give your craft during those first few months. My advice to the gentleman who started this topic would be to undergo a similar program to see if it's really right for you. Because, fair warning; this life in the kitchen isn't easy. At my current school, the program lasts for 18 months. Half the students won't make it to month 9. Wet your feet a bit before you dive into the Hudson.