Newbie

[Dawn_M_74]

Hello all,

I'm new here so I wanted to take the time to introduce myself to everyone. My name is Dawn, I'm 30 yrs. old, & I live in southern IL, USA. I'm considering taking my love of cooking to a new level by attending our local vo/tech to become a caterer. I have alot to learn &, from what I've read so far, this is the place to be for people in my position.

Hope to get to know everyone better here!

Take care,

Dawn

[panini]

Hey! Dawn.
Good luck in following your dreams.
Vo-Tac schools are usually good, don't let people knock them unless they have attended yours.
School will not make you a caterer, but will give you the tools to jump in.
Experience will make you a caterer.
Work on your organization and timing for catering especially off premise.
good luck and nice to meetcha.
pan

[Mezzaluna]

Dawn, we're glad you found us. My brother and his family lived in the Carbondale area many years ago and found there wasn't must interesting in the way of cuisine. I'll be that's changed now! Are there local specialties we should know about from your area?

Good luck in pursuing your catering career. Enjoy school!

Mezzaluna

[Booooze]

Welcome to the site Make yourself at home!

[Dawn_M_74]

No, there isn't much at all in my area in the way of cusine. That's one of my main reasons for looking at cooking schools away from here! I am worried that if I attend our local vo-tech, that I won't get the real education I need in order to get my foot in the door at some of the better restaurants. There really are no true fine dining places here. We have no catering businesses around here either. It's your typical small town.

I was looking at Le Cordon Bleu in Las Vegas but it is so expensive &, after reading comments about the school in this forum, I'm not sure it's the best school for me.

Take care everyone,

Dawn

[Mezzaluna]

There are culinary schools in Illinois where, being a resident, you may find it easier to get financial aid. They may not be glitzy like Las Vegas, but you can get a solid education if you put your determination to it.

You don't say whether you're in the business now, but if you're not, consider taking an entry-level job in a local restaurant to learn the ropes. I suggest hanging out in our Culinary Students' forum to see what others in similar circumstances have learned.

Good luck!
Mezzaluna