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#1
09-03-1999, 05:05 AM
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 Choosing a School
I'm going to be making a career move (at age 40) to attend culinary school next year. Is there a big difference in quality and/or degree-marketability between the big national two-year programs (e.g. NECI, CIA, J&W) and the more regional 12-15 month schools (Western Culinary Institute, Scottsdale Culinary Institute, e.g.)? Also, any comments regarding the individual schools mentioned would be appreciated. Charles  |
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#2
09-03-1999, 06:28 PM
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 Charles I graduated from the CIA in 91'. I have had friends who have graduated from J&W also. In my opinion you do get a better education at a school like CIA or J&W, but ultimately it comes down to what you put into your time. I have many friends who are outstanding chefs that never set foot in a culinary school other than to be an instructor. A smaller school with a shorter program might give you a good taste of what culinary school is like. What I would recommend is doing what I did. I took one semester of cooking classes a local area community college to see if I would like it. In the mean time I took a job working for a reputable chef. After about three months of classes it was pretty clear that I liked what I was learning and made the big leap to NY and attended the CIA. Hope that helps. ------------------ Best Regards, Nicko nicko@cheftalk.com |
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