[RAS1187]

Why spend so much money for just a diploma/certificate. Even having a degree doesn't mean much in the industry, but it is better than having a certificate. Other people will at least recognize the accredited degree as being somewhat valuable.

*edit* I just got off the FCI website where they had quotes from a "chef" saying that "I hire FCI students on their graduation day" and was trying to hold back laughter

[xpolosp0rtx]

Originally Posted by RAS1187

Why spend so much money for just a diploma/certificate. Even having a degree doesn't mean much in the industry, but it is better than having a certificate. Other people will at least recognize the accredited degree as being somewhat valuable.

Yeah, that's what I was thinking.

Another question: What advice would you give to someone who, someday, would like to own a restaurant? This is my dream and eventual goal, and a lot of people are telling me I'm stupid for pursuing it but I've decided it's something I want to do. I know I can't jump right into the business, but what tips can you guys offer? Any owners out there want to chime in? Thanks!

[JoJoBaltimore]

Paolo the only difference between the FCI's diploma program and 2 year AA is the general education classes, which are meaningless in the day to day bussiness. Especially if you are looking to cook in a very highend French style restaurant. If you are looking for a corperate gig carry a clip board as a head chef then a traditional school might be best. If you went to a school like CIA you would be taking only cooking courses, because you already have your JHU degree.

I also have prior 4 year schooling that I hope will off set my diploma much like you so I'm not worrying to much about that.

Isn't LCB also a diploma program?

[RAS1187]

Theres probably a few ways to go at it (and I am not an expert on this subject), but heres my best guess.

Submerge yourself into the worlds of cooking, baking, wine, business management, marketing, financing, HR, law, and countless other fields. I know I missed a few things on my list, but what I am trying to say is understand the many different aspects of owning a business from originally concepting the restaurant, to pouring down the concrete, to opening day, to (hopefully) the 1 yr anniversary of staying in business. There are so many countless things involved to get from A to B, so investigate them all for yourself. If you cannot master all these skills, form a partnership or hire someone whose skills will offset yours.

Keep in mind ive never owned or operated a restaurant. This is like my best attempt at answering your question

[JoJoBaltimore]

RAS, That is Danny Meyer quote, he is the most sucessful restaurantuor in the USA. 12 time Beard winner

Paolo, from what I hear the Insititute of Culinary education in NYC is also very good. They are diploma as well?? You see a theme here?

[xpolosp0rtx]

Originally Posted by JoJoBaltimore

Paolo the only difference between the FCI's diploma program and 2 year AA is the general education classes, which are meaningless in the day to day bussiness. Especially if you are looking to cook in a very highend French style restaurant. If you are looking for a corperate gig carry a clip board as a head chef then a traditional school might be best. If you went to a school like CIA you would be taking only cooking courses, because you already have your JHU degree.

I also have prior 4 year schooling that I hope will off set my diploma much like you so I'm not worrying to much about that.

Isn't LCB also a diploma program?

LCB has a 2 years associates program, IIRC. All will be revealed tomorrow at the meeting, and Saturday at the open house. Good night for real this time!

[RAS1187]

Originally Posted by JoJoBaltimore

Paolo the only difference between the FCI's diploma program and 2 year AA is the general education classes, which are meaningless in the day to day bussiness. Especially if you are looking to cook in a very highend French style restaurant. If you are looking for a corperate gig carry a clip board as a head chef then a traditional school might be best. If you went to a school like CIA you would be taking only cooking courses, because you already have your JHU degree.

I also have prior 4 year schooling that I hope will off set my diploma much like you so I'm not worrying to much about that.

Isn't LCB also a diploma program?

I have an AA from a LCB North America school, but they also offer certificates.

And there is also a major difference in programs as well besides the gen-ed. The Associate of Applied Science is an accredited degree, a standard, that is generally recognizable among various employers/educational institutes. The "diploma" is pretty much a piece of paper with the schools name on it. I highly recommend going for the degree, but that is my opinion.

*edited* I did a little bashing on the diploma, so decided to re-word and ease up a bit

[ChefToddMohr]

Originally Posted by JoJoBaltimore

I looked into attending BIC but I just didnt get a good feel for the college. The facilities are nice from what I can tell. I have worked with about 5 guys coming out of BIC and most seemed average, and one being very good. Seems more like a bussiness vs. a school.

In my opinion, people put too much emphasis on the school, and don't focus on what they are going to do with the education. Simply, you get out of it what you put into it. Whether the school is $100K or $10K, you have to demonstrate skill. School by itself won't get you a job, and won't get you promotions and raises. Only your effort and commitment will.

Maybe it's my Baltimore pride, but you can find very average students, as well as excellent students, coming from every school. The difference is the approach of the student, not the school.

Frankly, I don't think the school matters that much. I've never had someone ask for my diploma. They usually ask me to make a sauce or cook something.

I think it's been suggested above, but perhaps your local community college culinary program would be a good, inexpensive start. Spend a year learning the basics there, then transfer credits to the more expensive school.

Don't depend on a school or a teacher to educate you. You educate yourself based on your practice of the skills.

Chef Todd Mohr

[PixieDiva]

I am almost in the same boat as you. I am wondering if it would be better/cheaper to go to a community college, verses an actual culinary school? I am interested in reading your reply on how it goes with the rep.