Posts by jtobin625

Here would be some advice about WCI: If you apply, you will be accepted. It's pretty much a guarantee unless you don't have a high school diploma or GED. Here is something else to consider: Students at for-profits build debts if...

In working for culinary schools in admissions for about 5 years, I can tell you that SOME schools will absolutely omit the actual "earning potential" of a chef. They typically leave out the "Expect to make $8-12 as a cook...

I would also agree with this advice. Also, go in and make sure to sit at the restaurant bar to eat on a slower night like a Monday or Tuesday. Bartenders are typically social so once they start asking questions, let them know your...

Jshel, just to let you know, I work in the admissions office at Kendall. If you are looking at AI, LCB, or Kendall, you will find that all are comparable when it comes to tuition on paper. Cost is important but you really want to do...

[QUOTE=GAC101;284199] There are many ways to get to your main goal so there really is no "correct" way of doing it. As long as you are progressing, that's the key. Having a plan is helpful too but as you move along, you may...

Thanks for clarifying. I assumed there was a culinary program and a seperate hospitality program. If you were to enroll in this program, how soon would it be before getting to the culinary and baking sections of it? As most will...

If you already have a business degree degree, why do you feel you need another hospitality management degree? What do you want to do by going to culinary school? What do you want to do in the industry?

In the end, it is the education plus experience that will move you toward your career. A school might have a strong enough alumni network that it may pay off in the end but I would be leery of any hype created by representatives of...

1) As someone that works in admissions, I can understand where FCI reps may be coming from to entice you on coming to school. However, it seems like they were just doing their thing without really knowing what would entice you. It...

Volunteer your free services, and yes, most restaurant owners or chefs are thrilled with free help. You don't sound like you hate what you do so this could be a good starting point.