School opinions from the Pros

[YoungGun]

Hi All,

First let me say I am aware of the culinary schools/students forum and I have posted on the same topic there, no responses yet. I'm looking to decide between George Brown, Humber, and Stratford, all in Ontario. I need some advice from the Pros regarding the good and bad qualities of these schools. So far I have:

George Brown: +Location +Cost +Reputation -"Under-Prepared" -No credit towards Red Seal

Humber: +Location +Cost +Abroad Program +Quality -No credit to Red Seal


Stratford: +Outstanding Reputation +Serious Demeanor + Credit towards Red Seal -Cost -Location

I've been cooking in commercial kitchens for a few years and have seen alot of people waste their money on a sub-par education or end up not being serious when they get out. I know I want to cook, and I'm looking to arm myself with the basic skills that would take longer to pick up here and there in the kitchen. I'm not looking for anything flashy or a school that teaches me that I'm a "Chef" the day I get out. I'd like to do a two year+ program that includes a bit of management, and all the schools have them.

Any info is greatly appreciated. Also, I'd be willing to move to Chicago and study there provided I could work at the same time (legally.) Does anyone know of the options for Canadian citizen students in the US?

Thanks!

YG

[tsblo]

Originally Posted by YoungGun

Hi All,

First let me say I am aware of the culinary schools/students forum and I have posted on the same topic there, no responses yet. I'm looking to decide between George Brown, Humber, and Stratford, all in Ontario. I need some advice from the Pros regarding the good and bad qualities of these schools. So far I have:

George Brown: +Location +Cost +Reputation -"Under-Prepared" -No credit towards Red Seal

Humber: +Location +Cost +Abroad Program +Quality -No credit to Red Seal


Stratford: +Outstanding Reputation +Serious Demeanor + Credit towards Red Seal -Cost -Location

I've been cooking in commercial kitchens for a few years and have seen alot of people waste their money on a sub-par education or end up not being serious when they get out. I know I want to cook, and I'm looking to arm myself with the basic skills that would take longer to pick up here and there in the kitchen. I'm not looking for anything flashy or a school that teaches me that I'm a "Chef" the day I get out. I'd like to do a two year+ program that includes a bit of management, and all the schools have them.

Any info is greatly appreciated. Also, I'd be willing to move to Chicago and study there provided I could work at the same time (legally.) Does anyone know of the options for Canadian citizen students in the US?

Thanks!

YG

Dont forget loyalist college,
-location + Cost +/- Reputation +quality +Cook Trade red seal +Paid placement +/-practicle work orientated (more hands on the George brown)
-high drop out rates -intense +On cooking (2006) and The Professional Chef Vol 8 curriculum text books. + Instructors all have 40+ years experience +club 213 (school restaurant staffed by students, to teach line cooking)

Its a very good school that may not have a strong reputation, but all of the graduates leave with a great work ethic and understanding of how a restaurant works.