Culinary School

Hey Everyone! Right now I am a Computer Science student at Cal Poly Pomona. I am scheduled to graduate in about a year in a half or so. I picked up cooking as a hobby about a year ago and since then my heart has been set on going to Culinary School after graduating. Of course as you have all noticed, Conputer Science and Culinary Arts are about as far apart as the North and South Pole, but I was just wondering if doing it as a part time thing is such a good/bad idea? Also, while I am still a poor college student, what should I do to step into the field? I don't know any wonderful chef that can be a mentor...so any suggestions??

Isabel

[layjo]

I am not a chef yet, but on my way to the goal of attaining a position as one in the future. I guess it depends on what your work situation is right now. How does your current career outlook seem? (In computer science) Some people have converted to the cooking profession from another field of work and have been pleased with the outcomes and some have decided that the cooking field was not for them after having experienced it. One drawback is that when starting out as a cook you don't get paid that well because you are learning "hopefully" from other cooks and chefs who are genorous and willing to help out a cook who's starting out. I sometimes have a difficult time looking for a good new job that pays good money unless i have completed a culinary degree program, or can convince the employer or the chef that i am a very interested in moving forward with my career. So i belive you should go to school for culinary arts if you belive its what you want to do. Go for it! And show the chef or employer that you have a willingness to learn. Also you can try out working part time for a while and see if it's something you would want to continue before you enter culinary school. Well I hope I was able to be any help to you. Take care.


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Dear Princess,

Have you ever thought about working for a food dot.com, oh say the WorldCulinaryInstitute.com? Or ChefTalk? As you will soon find out, passion will not pay the bills and determination doesn't always get you where you want to go directly. The labor shortage has created a high demand for cooks and chefs,but they still start at $7.00 to 10.00 an hour.For the record I am a graduate of CIA and Johnson and Wales.The industry still demands performance no matter where you went to school. Be prepared to start from the very bottom!This why I am going to supplement my income as the Founder of the WorldCulinaryInstitute.com, so 10 years from now when I do have the experience to be a chef I will have the best of both worlds.Good luck! If you want to work for a start-up look me up.

Best Regards,

ChefFoodeo

[lobster]

I'd like to pass on my experience about cooking schools. I retired from my first job and thought I'd enjoy working full time as (eventually) a pastry chef. My recommendations:
1. Invest in a book titled 'guide to culinary schools' (or something similar - I can get ISBN). Use that to make your initial written/oral inquiries about the schools.
2. If at all possible, go to the school and meet the staff/students. Read up on the school, and ask lots of specific questions about the curricula and the staff. Find out what they've been doing 'lately', and how much of what they claim to provide is fact (in spite of their brochures).
3. Unless you've a very good reason, avoid at all costs any 'school' that claims to give you 'enough training' to get a 'good job' in 1 year. I attended a 1 year 'school', paying the same cost per year as if I were in a 3 or 4 yr program, yet did not get the training listed in their glossy brochure. I felt they taught enough to generate scullery workers vice novice cooks. Regrettably, my attempts at litigation were fruitless, as typically, winning a court case required the support of other students at the 'academy'; their apathy made it a 'his word against mine'.
Bottom line: go to a real culinary school - a 3 or 4 yr program.

[Nick.Shu]

i would have to agree with lobster. There does not exist any school that offers any quick "start from scratch" courses.

it always takes time to learn this industry, regardless of the intensity of the course. Here in Australia, the trade course only takes 2 3/4 years to complete and completion doesnt guarantee qualification as a chef.

However, there is a exception, and there is a intense course that is based on the trade course, run over 6 months. The basis of this course is that the entrant *must* have atleast 5 years fulltime experience in cooking. The failure rate in this course is estimated at about 65-70%.

Courses dont guarantee you work or qualification, but they provide the basis and the knowledge for the future.

In order to the job properly, you do need experience, and with the right training, you will get there sooner.

Thanks for all of the advice everyone! The whole computer science industry, as you all know, is booming and it's not going to stop any time soon. I enjoy doing both and I am going to get my degree and CS and then after that work for a little while in the industry and try to take up an apprenticeship somewhere then eventually head on out to culinary schoool. I realized how expensive it was and so I think I am going to hold off for a while. But no worries, culinary school is definitely on my list of things to do. Thanks again for all of the great advice everyone! Take care...