[RAS1187]

The AAS you get from a big name school is equal to an AAS you get from a smaller school (how I feel based on observation). What truly matters is how much effort you put into your classes, what knowledge did you learn/retain, and how willing you are to continue learning in a professional kitchen (even if it means peeling potatoes for a little while).

[BigboyDan]

I went to culinary school after having worked in steak and seafood places for six years, AND, after having just graduated from a four-year university.

I went LCB-Paris in 1979, long before the foodie culture took off (I chose that school BECAUSE it was in PARIS; I got to extern at a Michelin 2-star restaurant.)

Go to the best school that you can afford - do NOT take grants and/or loans. Going to a CC is perfectly fine - and you can get your AB. Be sure to choose you externship carefully - working in a fine dining restaurant in, say, San Francisco is a lot better that working in a middle-of-the-road place in Cincinnati.

Good luck.

[Elfin]

I'm in culinary school (baking/pastry arts) and although I had LCB and other options available to me, I chose the CC program. So far, so good. I feel that it is a well-kept secret... the environment is a working bakery and every minute of every day is hands-on. Student/instructor ratios are excellent. It's fast-paced and challenging. Everything I make is sold to paying customers, it doesn't get more real than that. With the exception of the time we spend in lecture, I feel like I am at work rather than in school. Very, very practical. I'm sure all CC are different but I'm definitely impressed with this one.

I've compared the instructional hours to that of other local schools, including LCB and I'm getting WAY more time in the lab and at a fraction of the cost (compare 3K for a year of CC to 40K+ for similiar time at LCB).

I believe that my training here will be what I make of it and how I apply it. Certainly the tools and information is THERE. I just have to use them well.

[FNG]

I'm going the CC route as well. And in the 2 months so far this semester I have had access to 3 Master Chefs, 1 senior master pastry (I can't remember the term) guys and all of our chefs have untold CEC experince and whatever.

with no other school experience to judge against, CC's shouldn't be overlooked. Look for a school that visibly invests in their Culinary Arts/Hospitality program and I doubt you'd go wrong.

I've wanted to go to J&W before I graduated HS in 97. Now that I'm going to a good CC, I don't think I'll miss not having gone to J&W.

[24-7cook]

I went to a community college for my culinary training.
The school I went to required 40 hours a week of work experience +
12 hour a week of class room and lab work. It was a 3 year apprenticeship that covered all aspects of front and back of the house. Upon graduation you had a dual degree in culinary arts and hospitality management.
I feel that your education breaks down as such 30% school / 50% Job/Chef / 20% self . I currently have 4 apprentices from that same school. I do not think the school matters as much as the chef that you learn under.

[Yargg]

I have a bit of a problem here, I can't quite afford the top notch schools, but the restaraunt that our cc's culinary program cooks in is terrible.. which makes me doubt the program's credibility. I've been trying to find information about apprenticeships, but I haven't been able to find anything informative about the quality of said apprenticeships, is anything ACF certified pretty good? Or are there certain restaraunts I would want to look for? Places to find out? Maybe this isnt the thread to ask that, but 24-7 cook you seem to know something about the apprenticeship game.

[Jubal]

Originally Posted by delcastle

I am LCB graduate and i feel that there is a big difference between a community collage and a LCB school. Theopportunity and job placement is a lot easier when you recive a degree from a LCB school. Now i do agree that a degree will only take you so far, it really has to do with your drive and determination on how high you will go but i do feel that the knowledge and work ethic that you learn at LCB is higher then a community collage and that is why there is such a high price tag on those kind of schools. If it were up to me i would choose a LCB school

Of all the people I've worked with who went to Culinary school, the LCB graduates were some of the most under-educated I've seen. In addition to this, these recent graduates seemed to think themselves to be above the standard duties that working in professional kitchens entails....("why am I scrubbing squid, I went to Le Cordon Bleu!!"). This attitude certainly didn't get these guys very far in any of the places I worked.

This attitude seemed less prevalent in the students I've worked with that came from the local technical college in our city...they didn't necessarily know more about cooking as a whole than their LCB counterparts, but they definitely seemed to have a better work ethic and less of a sense of righteous indignation when asked to clean the grease traps and mop the walk-in freezer.

[scottae316]

If you want to progress further in your education, then go to the community college. These degrees are accredited and credits will usually transfer. Also, many community colleges produce excellent chefs. A local Executive Chef at the Duquesne Club in Pittsburgh PA. is a product of a local community college. The Duquesne Club has been voted best City Club in the US twice, an honor no other club from cities the like of NYC, Chicago, LA can not claim. My thoughts for what they are worth is if the local community college as a good program, [and if it is ACF approved all the better], go for it. Le Cordon Bleu in the US is different than in Europe and other regions. Good Luck

[voodoo_sopa]

hi allyaw chefs..
well to me going to a top culinary school of coz u'll get a well recognize paper after graduate & cheaper culinary school well perhaps less recognize by the hotel...but put it thz way..if i were the chef to hire somone to work wit me..well paper is alwez a second option..coz the right attitude + hard working + eager to learn is wat im looking for...
bsides..u might graduate from a top culinary school but if u cant perform wats it used for...basically going to culinary school is juz like an exposure b4 going for the real culinary world..its more like equip urself for it...well another thing dat might make d diff is..the instructor/lecturer dat is going to teach u..is he a well train chef..a gud chef dat can guide u a gud chef dat can montivate u...chef dat like to share his knowledge..coz not many instructor willing to share their knowledge of wat they know..but to me i like chef dat is humble but full of knowledge...

[natividad]

I'm a C.I.A. grad and you better believe there's a huge difference. teacher to student ratio. the quality of teachers. How many master chefs are at the school, the amount of hands on training you get, the quality of ingredients you work with, how competitive and serious your fellow students are, who recruits at the school ect. Having said all that, i would rather hire a hungry passionate cook with no formal education than a lazy high end school grad. for what it's worth.