Advice please

Just found the board, Great!
Here's my situation. I'm approaching 50 (I swear it's not a mid life crisis) and am finally ready to change careers and do what I love. Been cooking as a serious amateur for 30+ years.
I don't think the long school program is for me, and have been speaking with local chefs in my area re: career advice. The most consistent recommendation I have recieved is to spend some time in a kitchen here, then do a short school session, maybe in Europe, to help open some doors when I get out of school.
Does this make sense to anyone?
Does anyone have any better ideas?
I am considering the 16 week "semi-pro" school in Lyon, France at Ecole des Arts Culinaires et de l'Hotellerie. Anyone have any info on the school?
Comments, ideas, greatly appreciated.
Thanks so much.

[Kimmie]

I don't have any advice or comments for you. Just a warm welcome to Cheftalk!

[m brown]

Advice:
GO TO LYON!!!!!!!!!!!!!


Also, join a food group, AIWIF, James Beard Foundation, Slow food...........

Cooking in a kitchen is a bear, you may want to find a nich and train for that, ie: wine, consulting, food styling, writing, teaching, media, etc....there is sooo much to do with food, go with what you know.
What is your current profession?
welcome.

Wow, less than two hours, and two repies already. Thanks for the warm welcome. M.Brown, any special reason you said go to Lyon? Do you know of the school, or does it just seem like a good idea?

[momoreg]

Snapper,

Congratulations on making the brave decision to change careers.

Welcome to cheftalk. We will support you every step of the way!

[pompeyams]

Welcome IF you are looking for a school have you thought of London its the Food capital of Europe just ask some of your American chefs they all seem to be setting up over here Trotter,vongerichten its really happening food wise .Try the Cordon Blue School,Marylebone High street or try Prue Leiths cookery school she,s got 1 * Michelin restaurant attached to school . As for changing career I had a 50 yr old man change career and train with me a couple of years ago best move he ever made so maybe you should think of just finding a good establishment to train in you learn a lot faster and more relevent skills good luck let us know how you get on Pompeyams

[Mezzaluna]

Glad to have you with us, snapper. You came to the right place for advice. If you are unattached and able to travel at will, do go to France and Europe. Taste everything, visit the markets, make friends with locals, stay away from tourist places, did I say taste everything? Walk in neighborhoods and see what people are growing in their gardens.

As I'm getting closer to 50, I more frequently remember a quote from some famous guy (who's so famous I can't remember his name) who said, "Old age is 15 years older than I am." Go for it!

[ July 08, 2001: Message edited by: Mezzaluna ]

[ July 08, 2001: Message edited by: Mezzaluna ]

mezzaluna, that old saying is from Bernard Baruch, famous financial banker.

Snapper, i'm in the same boat as you, i want
a career change too, but have no real experience or time for these long culinary school programs.

keep in touch, let me know what you decide
to do.

from
WannaBeChef

Thanks, everyone,for the information, and more important for the encouragement. I've been in Sales and Marketing my entire life, and am ready to give up a lucrative, if boring, career to do what I want. FYI, I am not unattached, but kiddies are in college and I have a VERY understanding husband. After all, he gets to enjoy the fruits of my kitchen labor.
As of now, I am planning to attend the one week pastry/intensive french course in Roanne in October and will check out the school in Lyon in person. Wish me luck!!!!

[Kimmie]

Good luck Snapper.

[Papa]

Dear Snapper:

Welcome to the Chef Talk Cafe!

I recommend highly that you read the newly published "Cutting It Fine" by Chef Andrew Parkinson.

[Mezzaluna]

ChefWannabe, you're the first person I've met (in person or cyberspace) who knew the author. I keep confusing him with Bernard Melamud (wrote The Fixer, etc.). Thank you for the clarification! And, welcome to the Cafe. We're glad you're here.

[glutz]

Hullo Snapper,

Welcome to the CT Cafe,
It's (we're) a sociable group
and Good Luck or your further Academic pursuits, main thing is enjoy yourself !!
ken G

[panini]

Hi Snapper,
I've been in the industry for years. I just wanted to give you the flip side. Classical is great but another alternetive is going to school right here in the US. There are great 2 yr. programs with apprentiship programs. I have always found the European school a great way to refine and understand things I'm already doing.

snapper,
congratulations on a bold career change. First you have to find out why you want to be in this profession.to work under sombody or do your own. school is what you make of it. it can get your foot in the door the rest is up to you. this is my advice. make a lot of sacrafices. work for the best, and learn from the best. picasso in l.v. recently hired a man 40 years of age with no experience at all. he worked in the corporate world as a top executive for the same company of 17 years. learn french technique, and aquire detail and finese. you will use these fundamentals in all areas of food. good luck !!!