Culinary School ????

chatham · #1 08-08-2002, 03:39 PM

HELLO EVERYONE, HERE'S MY QUESTION THAT i HOPE SOME OF YOU EXPERIENCED CHEFS CAN HELP ME WITH.......I AM PLANNING ON GOING TO CULINARY SCHOOL IN THE FALL. IT;S ONLY A DIPLOMA PROGRAM, SIX MONTHS BUT IT'S VERY EXPENSIVE ($20,000+). MY GOAL IS TO BECOME A PERSONAL CHEF AND DO SMALL PARTY CATERING. DO I NEED TO GO TO SCHOOL AND SPEND ALL THIS MONEY TO LEARN THE TRADE? I'M VERY ANXIOUS AND WANT TO GET RIGHT IN THERE. ARE THERE ANY OTHER PROGRAMS C COULD DO RATHER THAN SPENDING ALL THIS MONEY? ANY ORGANIZATIONS THAT OFFER SIMILIAR TRAINING THAT WOULD ENABLE ME TO BECOME A PC? PLEASE HELP. I'VE HAD MY HEART SET ON THIS AND NOW I'M RE-THINKING AND CONTEMPLATING MY DECISION. I WOULD HAVE TO SACRIFICE ALOT TO GO TO SCHOOL FOR 6 MONTHS (FULL TIME JOB, INSURANCE ETC.). PLEASE HELP ME!!!!!!

THANK YOU.
KONFUSED KARIN

cape chef · #2 08-08-2002, 04:04 PM

Karin,

First of all take off your Cap lock

Do a search (top right of this page)
Type in "Culinary Schools" and you'll be suprized how many times this has been discussed.

culinarian247 · #3 08-08-2002, 05:49 PM

Sounds to me like you're gearing up for FCI. It seems to me like some choose schools based on the name. But let me ask you this? If you're a personal chef working for YOU then do YOU care where you go? Are you not going to hire YOU based on where you went?

chatham · #4 08-09-2002, 08:39 AM

Thanks for the input and info. guys. I guess my main concern is this (call me crazy)....... I am NOT a chef right now. Yes, I know how to cook but not in a very broad or elabotrate way. My goal, like I mentioned, is to become a personal chef/caterer. No, the school of my choice wasn't actually FCI but rather ICE in Manhattan. After all is said and done, it will cost me $29,000 after my loan is paid off. Isn't this a bit steep for 6 months of education??? Can I get certified through the USPCA, APCA, and ACF and learn the same things that I would in school and get certified at the same time?? Does this compare at all to the education I would get at a culinary school? Thing is, I don't want to "shot" myself by not getting an education but can't I become a successful personal chef by taking classes and getting certified by these organizations without having to shell out $29,000? Maybe I just don't know how to go about all this and I'm just getting more and more frustrated!!!

TKS,
Karin

holydiver · #5 08-09-2002, 11:06 AM

If you live in Jersey you can go to Atlantic Cape Community College for like 15k. They have a very well known program.

chatham · #6 08-09-2002, 12:06 PM

Thanks holydriver but I actually live in Northern NJ. I'm about 2.5 hours away from there so I think that's unfortunately out of the question. I work full time and I can't afford to quit my job and lose all my benefits to do something long term. The ICE thing was okay b/c I could go part time and possibly work part time but that's too costly for me as well. I think I'm pretty much out of luck!

I don't know what to do.......

Thank you for your response though, I appreciate it!

Karin

ShawtyCat · #7 08-09-2002, 02:29 PM

Northern NJ huh? I live in Bergen county and was considering the same venue. Personal Chef that is.

Ive decided, however, that my culinary skills need a bit more refining before I jump head first into the PC world. So I will be attending culinary school in NYC. I have 3 kids so I will have to wait a year or two before going. No biggie.

Many PCs will say that you do not need to go to culinary school and I agree its not for everyone. I choose to go. I think I will benefit from it. Plus I can learn all those great tricks to cutting down on waste and gaining a nice network of chefs and suppliers...etc. Plus....I could moonlight as a line cook at a nice restaurant in N Jersey in the slow times.

BTW: Why don't you try Peter Kumps or whatever they are calling themselves these days? You can do one of their skills courses or just go to FCI and do one of their Techniques classes. I think the Technique class is 4900.... www.frenchculinary.com I think they offer financial aid. Plus they offer night/weekend courses. You should be able to fit them or Peter Kumps into your schedule.

For Personal Cheffing Id say you just need the fundamentals of cooking.

chatham · #8 08-09-2002, 02:42 PM

Hello ShawtyCat, thanks for your reply. ICE, the school that I was planning to attend is actually formerly known as Peter Kumps school of cooking. It's very expensive and I feel as if I've somewhat got the "runaround". I also checked out FCI, I went for an interview etc. and toured the school as well. I actually preferred ICE over it. FCI is $28,000 and ICE is $20,000. Unfortunately I don't have that kind of cash so when all is said and done, my loan repayment would be ICE $29,000 and I have no idea what it would be for FCI. Plus, the weekend schedule and night schedules don't work for me as I work full time and can't manage it. I couldn't make it into the city by 5:45 every night so that option is out and I really didn't want to work full time and go to school on the weekends, that would be too much for me I think.

What school are you planning on attending?

I grew up in Wyckoff and live in Hawthorne now....how about you???

Karin

ShawtyCat · #9 08-09-2002, 04:02 PM

Im either heading to FCI or New York Restaurant School. I cant go to the CIA since it is so far away and the rent for staying out there is horendous. Ill try for morning classes when my youngest (now 1 month) is in Pre school. I remember checking out daycare in manhattan when I worked in the city and the prices are like renting a house.

Oh..yeah...Im originally from Queens and Im now living in Hasbrouck Heights...not that far from Hawthorne I believe.

holydiver · #10 08-09-2002, 08:56 PM

The difference in tuition between Kump's and FCI is because of the hours they are both 6 months and basically the same hours but if you look closely Kump's is 400 hours in school and 210 hours interns versus 600 for FCI. So there is a 200 or so hour difference in actual contact time plus I think they are both so expensive cause it is NYC and they have to pay for the big name Chef's they have on the staffs.

ShawtyCat · #11 08-10-2002, 01:57 AM

I agree with you on that holydiver! Too bad I can't find a good program anywhere CLOSE to me in New Jersey. Id go to the CIA but Ive got 3 kids that would have to relocate to a temporary apt if I tried.

Oh well....its what I put into any program I get into that decides what I take out of it.

HD?? Does that mean you get more instructor...err.. in school contact at FCI??

holydiver · #12 08-10-2002, 12:45 PM

Well yeah it is like 600 hours versus 4 but you pay for the extra time but it calculates to about the same per credit hour financially. Kump's does not have an on site restaurant so that is why FCI isa longer program the last 200-300 hours are spent in the restaurant practicum.

chatham · #13 08-12-2002, 09:06 AM

Hi Everyone,

I'm officially going crazy now. I read your replies, thanks ShawtyCat and Holydriver, I appreciate all the input. I actually went to both schools, FCI and ICE. Yes, FCI is about $8,000 more expensive due to the additional hours but remember, at FCI during your final 200 hours of schooling you're working in their on campus restaurant. The only probelm I saw with this is that I'll be preparing the same meals for that 200 hours. If I go to school in the morning then all I'll prepare is lunch, I'll never experience perparing dinner. I thought that was kinda lame. Plus, FCI doesn't offer the weekend schedule, and their daytime program is longer than at ICE. Regardless, I still think that's alot of $$$ to be paying for 6 months of part time schooling. Am I worng for even putting a price tag on an education?

I went and bought Peterson's guide to Culinary schools yesterday. As i assumed, there's not much in NJ that's really creditworthy. I guess I'd only get out what I put into it but knowing myself, I think I'd put more into it if it were al better school with better faculty.

UH!!!

K

terrarich · #14 08-12-2002, 09:49 AM

Hello K,

6 months for $20,000?!? You might just want to save that money and see if you can't just get a job in a kitchen willing to take you on. My very recent experience has shown me how willing chefs in very good kitchens are to take on beginners with ambition and interest. This way you learn on the job , make money, and don't pay tuition.

You might want to consider a real investment and find a school with a 2 year program that could give you more for the money.

Good luck,
Terrarich

ShawtyCat · #15 08-12-2002, 01:38 PM

i also looked at the restaurant school but i think they charge 37k....

The Art Institute of New York City (Restaurant School) - Tuition and Fees

and i havent had time to add up how much the CIA would cost

CIA - Tuition