I am new to this board so I did a search on culinary schools. I am in Charlotte right now and am thinking of going to either Johnson and Wales (16 grand a year) of a local community college - Central Piedmont Community College that has a program. Does anyone know if community colleges are the right way to go. I have heard good things, but I want to do this right. Thanks

Enlist the aid of the school itself. Ask a lot of questions. Range of classes offered?
Specialization? No. of students per class, no. of students graduated, no. of students placed in the industry by the school, etc.
Take a tour of the school and meet the instructors. Ask questions about the instructors background.

I went to culinary school at the local University/College, which in my home town is basically a community college, and I think it's a pretty good route to travel.

Thanks for the advice. I am leaning towards the CC. It will be up to me what I do afterward. I am thinking about geting a part time job as a prep cook to give me a head start. I worked in a restaraunt and I liked it.

Congratulations on picking the food industry for your career!! You couldn't have picked better! I have taken classes at both CC's and more formal culinary schools, and it really comes down to the instructor and the support for the program! Try to meet the chefs who will be instructing the class, they don't have to be nice, they need to have passion, years of experience, and talent. I also always ask if they ever bring in a guest chef for a demo in say, pulled sugar, or some other specialty. If the program supports bringing in a specialist for a demo, the program usually has the support it needs..... In a formal culinary school, specialists are usually in-house, and are readily available. I would not however be overly impressed with the facilities at a formal school. While they are usually out of this world, a real life kitchen you would be working in will most likely not be a perfect as a schools kitchen. You will learn just as much in a Community College kitchen with a great chef! And please, if you haven't already, work in the industry! It is, I think, the best education!

If I were a guy (which I am)and looking for a culinary school, I would check out the program at Mississippi University for Women. What a great place to learn culinary skills and be surrounded by so many babes! Don't know the cost, but I bet it is a lot cheaper than most and the Director, Sarah Labensky wrote On Cooking which is used as a textbook in many schools. Check it out:
http://www.muw.edu/interdisc/

[Chef David Simpson]

Welcome!

[Greg]

At one time, I was a sous chef at one of the Rainbow Deli and Cafe's in Charlotte. The corporate chef/part-owner (Mike Ingersoll) was, if I'm remembering this correctly, one of the people who initiated the program at CPCC. A friend also attended, and it has a good reputation. I assume the J&W you're thinking of attending is the Charleston campus (which I attended). The upside to J&W is it's national reputation and probably more exposure to higher-end ingredients (foie gras, caviar, etc.). The down-side is a high teacher-student ratio and low pay for cooks in Charleston if you have to or want to work while attending school.

It looks due to a few circumstances that I will be going to CPCC. The end result would be to have my own restaraunt/bar. I think it would be a career change for the good. I don't want to wait forever and think what if.

Guy, don't make it sound like "settled" for the CC option. I went to the CIA and would not hire some of the people I graduated with. You will get the most out of your school experience by putting in the effort, check out job programs affiliated with the school, clubs(Wine,Gourmet etc.),and READ,READ,READ!

You are right, there are duds in every school and people that are talented and capable. Thanks for the advice.