California Culinary Academy

[wannabake]

Dunk,

I will check out CIA although I am pretty commited to staying in SF and think that if I tried to commute I might fall apart or certainly my family might.

SF is a great city and there seems to be a lot of opportunities here so you should do very well here. Like I said before, I have talked with a number of people and they have been so supportive and nice. Even little-o-me without any formal training has been able to get hooked up.

So you with your training should be able to find a great job. Even though the economy is down it seems like they are still hiring in this industry.

Thanks a lot for your info about CCA. I appreciate your insight. Perhaps you can let me know how you do in the job market. What people have to say about your training. How it helped, if it ever hurt and so on. Good luck with your job hunt and thanks again.

--Wannabake

[Spoons]

When I went to the CCA. I was told that CCA meant "Can't Cook Anything" Ha, Ha. I didn't listen.

Wannabake..... I thought it was a great program, B&P. Plus you live in one of the most exciting cities to dine in. Your backyard. Go check it out.
School is your foundation, Then it's up to you to do something with it. The only negative I think I had about it, was it is a for profit school. Too much to explain......

Dunk..... Does the school have any alumni news to look at? To see what they are doing now? I was going to send Chef Jake a recent magazine that my cakes appeared in. So, he can brag that I was a student of his. He was such a character. Does he still say "spa-tula"? I don't think he'll remember me. But, I know he'll remember my cake that was displayed in the cake display case. Do they still have the cake display case at the entrance of the school? That was my motivation everyday. Looking at that case. Dunk, I am visiting the city next week. Actually going to the wine country. Hopefully I can get over to the city. And when I do, I always try to go visit the school and the Chefs, especially Chef Nick. All the ladies had a crush on him. Chef Devon is a trip. Everyone feared her class. Beautiful lady, when she takes down her hair from that chef hat, and those glasses. So, maybe I'll peek into your bread class. Is it still on the second floor? Hmmm, I can smell the bread now.

[meli]

I have been playing with the idea of going to culinary school because I am tired of what I do presently and the only true passion I have at the moment is FOOD!

I live in the Bay Area and I went to the CCA for a tour, etc. I was happy to read all of your posts because I was afraid that I was the only one who felt as if the school tries to sell itself way too hard. The woman I met with wasn't a very good listener and she jumped at any opportunity to say that the school was one of the best in this, or one of the best in that, etc.

I would be interested in the cordon bleu aos degree, which sounds absolutely amazing. However, it costs $40,000!! That is just unbelievable to me!! From everyone's posts, it sounds like the program isn't really worth it. Could anyone give me more specifics?

Is it true that the class sizes are too big? And is it true that the quality of students varies way too much?

What I am really interested in knowing is what happens during the 3-month externship and what happens after you graduate? Is it really and truly typical to get placed at a top restuarant for your externship, or is that typical only for top students in the class? The woman I met with made it sound like it would be easy to be placed ANYWHERE IN THE WORLD for your externship. And what can a typical graduate from the CCA expect as a first job? Do you chop veggies for 6 years straight? That sounds no different than what a graduate from a different culinary school would do. Or, is the difference that you would be chopping veggies at a top restuarant versus a mediocre restaurant?

Sorry for all the questions, but I am trying to make sense of the $40,000? Does the $40,000 pay for a name that gets graduates somewhere special, or not necessarily?

Any feedback would be greatly appreciated!! Thanks so much!
Have a great day!

[culinarian247]

meli.

1st off welcome to CT!!

Now where are you located? Unless that has nothing to do with your school decision. What price range are you looking for? Do you have any other degrees? In what?

I have a "mentor" who is a CCA graduate and she kicks major culo!!! I think she's fantastic!! If you have any questions let me know and I'll ask her.

Also feel free to email me.

culinarian247@yahoo.com

[culinarian247]

Also, $40k is the going price for a culinary education at a culinary school. Yes community college is cheaper. As far as what externship is like I can only imagine. But I would say the greatest asset you have in securing the best possible externship is YOU. You drive, determination and talent are what opens (or shuts) doors for you. I know of maybe two chefs that would pick students based on where they received their training. One wouldn't hire ANYONE out of cooking school. She said no matter where they went they'd be too cocky. For the most part I can agree but her statement is too stereotypical. Schools along the lines of NECI, J&W and CIA are running $50k. Save up some money to go too if you decide, 'cause financial aid ain't gonna pay it all (tuition). Nevertheless $40k is still a lotta money. Unless you absolutely have your heart set on one school, it would be in your best interest to do some research and check out other culinary institutions.

[Dunk]

Spoons - I just about fell off my chair laughing! Yes, Chef Jake still says spa-tula and as a result so does everyone in my class. After hearing him say that for 6 weeks straight, it's ingrained. What can I say!? Did you get a chance to visit the school? I have no idea about alumni news or anything.

Anyways, I just wanted to tell you about my most recent experiences here at CCA. First the great news -- if you are planning on going to CCA and staying in the area after you graduate -- there are a lot of alumni around here. I was really nervous about my job situation and possibilities so I volunteered at several different events to see if I could do some networking(a great tool which I highly recommend -- just one or two saturdays at a culinary event or function works wonders!). Anyways, at the last one I did, I met a lady who graduated from here and was looking for a pastry assitant in her new restaurant and she asked me it i'd be interested ---YES! Anyways, I did a try-out there last Sat. & it went well and she wants me to work there on Saturdays until I graduate and then possibly go full time. I'm very excited, and even if the full-time thing doesn't work out, I am getting some great experience.

Now, for the bad days at CCA --- I know I've said it before, but I have to say it again -- Don't live in the Dorms!!! Our elevator was broken for a month, they fixed it, it worked for a week, now it's broken again (I know, great exercise, right ). And, to make matter even more fun, the sewer pipes burst in our basement (for the second time) and that's where the laundry room is. What a pain in the butt!!

Dunk

[Bufano]

Hello Dunk,
I just wanted to give my opinion on this matter. I was going to attend the CCA because I live here but after researching and visiting other schools I decided not to. First off, the tuition goes up every year and for what the program gives you you are better off going to the CIA for Baking and Pastry. I saw the school in Napa and it is awesome! They are constantly adding new programs and expanding their continuing education...this says alot about a school in my eyes. The CCA is always a hard sell and they have too many stupid commercials...which tells you they spend way too much in marketing!! As a prospective student, I can tell you that it is definitely a mark against them. I can also tell you that from working in the hospitality industry...the CCA grads give themselves a bad reputation in SF. Be humble upon graduating and prepared to continually learn and you will do fine. I, myself, will be attending the CIA in Hyde Park next month and can't wait. Proving yourself after graduating is the key to a successful career and working during school doing catering is a good start.

Best of luck,

Bufano