I need advice...Please..

I am a 16 year old Female and in the 10th grade and next year I am going to go to BOCES to start my education on becoming a chef/cook. I was wondering if anyone here can help me on a decision on whether or not BOCES is the place for me to go. I know I am probably a lot younger then most of you but I would appreciate any advice!

If my e-mail adress doesn't show it is

lmartura@cincyet.cnyric.org

[shroomgirl]

welcome Leah!
I've never heard of BOCES...nor of Jr. going on to Chef/cooking school....COOOOOOL
NY provides this education?

Yes Ny does offer this schooling. What I want to know is when you first start out what is the basic things you learn about. I am not so good on tests so if there is going to be a lot of tests I will need to know before attending. So are you still cooking school?

Leah :

[Live_to_cook]

Shroomgirl:

BOCES = board of cooperative educational services

It's the vocational school setup in NY outside of cities, which tend to have their own vocational schools.

[cape chef]

Thank you live_to_cook, I was also unaware of boces. Leah,Welcome to cheftalk. I know that shroomgirl is no longer in school.
And she is a great asset to this site.
I am happy you found cheftalk. It is a very diverse site that caters to all levels of culinary arts both pro and non pro. I am very aware of the cost of higher learning in culinary arts. When I went to Culinary school in 78 it cost $5.500 a year, I thought that was a lot of money but a university only up the street at that time cost $22.000 that was Brown university in Rhode Island. A"un" High end culinary school cost that much these days and some are even more.Not knowing your financial situation it is hard to say, but the BOCES sounds like a avenue to look into. I am not familiar with it though. There are many folks with wisdom that visit this site so keep posting and asking questions. Once again welcome and we look forward to your input.By coming to chef talk you have made the right first step
cc

Hi to you Leah.
Welcome.
I will be starting culinary school in January and will hopefully be able to anwer some questions for you.
It is a career change for me.
Good luck in all you are striving for.
Danielle

Hi Leah . Is your program set up with your high school curriculum.. hs 1/2 the day ..culinary the other half?

What has inspired you to want to go in to this field?

What happens to you when you try to take tests? Where in NY are you?

Keep us informed.

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[This message has been edited by katz (edited 12-15-2000).]

[Katherine]

You should make sure that the diploma you get in this program will qualify you to go to a college level culinary arts program later, even if you don't want to do it right away. Check with your guidance counsellor--you want to keep your options open for the future. If you like this profession and want to advance, you'll probably want a degree later.

HI Leah,
I have been working in Admissions for the past 5 years at Johnson & Wales University and have had some great culinary students enroll that have participated in the BOCES programs. Check with the chef instructor to see if you can get credit for your experiences in high school towards a college degree.

[cape chef]

dmck, welcome to cheftalk, It will be great to have someone with your background to assist with some of those questions. I am A J&W Grad myself.cc

[Dlee]

Leah,

Welcome

I think that no matter what schoolyou go to you will only get what you put in. By you already knowing what you want at your age, is an awsome thing. Utlize this web site, I am sure everyone here will give you info. to aid in your questions if you need it.

D. Lee

Yes I will be attending BOCES in the morning and then I come back in the afeternoon to take my high school classes. When I am a senior it will be the other way around. I will have classes in the morning and BOCES in the afternoon.

I live in Upstate New York, in Cortland County.

Do you really want to know what inspired me to go into this field is, one day I was cooking eggs and I was messing around with different ways to make them. I could make scrambled, sunnyside up, and an omlet, a perfect circle, I was like, "wouldn't this be cool to do as a proffession." I want my own restaurant and everything that goes with it. For the first time in my life I found something I am good at. I can't wait to start.

What happens to me when I take tests is I get so nervous that I start to forget what I learned. I do good on Homework and all but my problem has always been tests. My worst subjects are Global History II and Biology Regents course. In January I take Mid-Terms and In June I take Final Exams and 2 Regents. Talk about pressure!!

Thank you for replying to me!