[jsp2786]

the pros for going to the art institute or kitchen acadamy is externships if they have any. they put you in a real foodservice facility, alot of community colleges dont do that. and alot of these places are excellerated, i think kitchen acadamy is about 9 months if im correct.

[bbally]

Originally Posted by dreimer

OK, so I'm interested in going to culinary school, but not particularly to change career.

I know that may sound silly to do, but I really want to become a chef, but not to change my career.

Are there many people that do that? If so, how did it work out?

I was trained as a chef very young. Went on to finish an electrical engineering and an atomic spectroscopy career.

I have continued to cook professionally for more then 30 years. While I was trained during the mentor era. Prior to all these schools being around.

I have always been glad I had the pro training. I cook professionally all the hours I want to (caterers always need competent help, as do most restos during the holidays)

Chef pay is not super high, but I made my living with the engineering and did the pro cooking strictly for my own mental health!

Worked well for me and continues too.

I vote for Community College, the large named schools are a waste of money, entry staff is trained to drain every dollar from a young students pocket. Staff understands that they all think they are the next TV star. Reality is, save for very few, they will work the rest of their life trying to pay that loan off at $12 per hour.

[foodpump]

Originally Posted by bbally

I vote for Community College, the large named schools are a waste of money, entry staff is trained to drain every dollar from a young students pocket. Staff understands that they all think they are the next TV star. Reality is, save for very few, they will work the rest of their life trying to pay that loan off at $12 per hour.

Amen...

C.C's do the job, and pretty good too. Here over the border VCC (Van C. College) has some excellent instructors and courses--as well as a strong connection with the hospitality industry.

You will find, in the next few weeks, that you are being "love bombed" by the private schools. The recruiters have a job to do, and in many instances the recruiters earn more than the instructors. Remember, school is just like a piggy bank: You can only get out what you put in.

[dreimer]

Originally Posted by foodpump

Amen...

C.C's do the job, and pretty good too. Here over the border VCC (Van C. College) has some excellent instructors and courses--as well as a strong connection with the hospitality industry.

You will find, in the next few weeks, that you are being "love bombed" by the private schools. The recruiters have a job to do, and in many instances the recruiters earn more than the instructors. Remember, school is just like a piggy bank: You can only get out what you put in.

Thanks for the input. I'm looking at the local tech school. They offer a degree, and it will most likely be much cheaper. Renton Technical College | RTC | Education for Life | Training Programs is the place I'm looking at. It's close, and should be OK.

[gio19k]

So di you wind up going to Renton? Im moving to the Seattle are myself and am interested in oing to culinary schools the KA and Renton are among my lis

[dreimer]

I looked into KA and the local place (Renton Tech), and the tech college is probably better as a long term thing. If you want a fast, get into a restaraunt job quick school, KA is the place.

They both have good instructors, and curriculum, but KA is just compressed. If you have a choice, take a major program like Art Inst. I think you'll learn more about the 'why' things are done, and not just the how....

Myself, I decided to buy a house....the market is ripe, and I was in that position, so I bought a house and will wait on the culinary part for later. I have that flexibility.