Time to get serious about Culinary School

[Jamp]

I'm new here (just found you all today) but I'd like to share my opinion on schools with you.
I attend Sullivan University in Louisville, KY, and have loved it. (Moved here from the west coast just to attend) We have some great instructors and a fabulous internship program with chefs who want you to get the best out of your time there. Louisville is also inexpensive enough to live very well for very little. Since its the Derby capitol there is an extensive local restaurant scene for great places to work, and its growing...
Enough of tooting our horn.. I was also lucky enough to meet several students recently from other schools in my region (SouthEast) and found that some of the happiest were J&W Virgina students. One of their instructors Brian Campbell is extreemly sharp and I would not be suprised if he was known nationally soon. Also J&W Virgina now offers Bachelors and Masters programs.
I found that Culinard students did not feel very satisfied with their educations. Several believed that the pastry program was over rated. Of course that is just the opinion of a few select students from each school but I hope it helps.

[kutlass]

Originally posted by Joel
Has anyone on the forum evaluated (or even better, completed) the program at the Cambridge School of Culinary Arts just outside of Boston? Just wondering how their program stacks up against places such as NECI, J&W, CIA, etc. Their website is http://www.cambridgeculinary.com for more info.

the csca is no good you will lose you money believe me i have been there i took the course and did not finish. biggest waste of time. the school blows. all the students are not taught the same things in class and when tests come up you are lost. i know about cooking went to a tech high school and believe me the school should be shut down