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#1
05-22-2001, 10:29 PM
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 School ratings...and of course, Hi! Heya folks! While I'm new to this particular board I am not new to the whole concept of boards so hopefully I will not break any cardinal rules!  I was just laid off of my job in the .com industry and I am persuing my love affair with the culinary arts and going to school. I was just accepted to the California Culinary Institute which thrills me to death in all ways except the tuition. This leads to my question...is it worth it? I would like to hear from those of you who have been there and from those who haven't...Is CCA in particular and culinary school in general worth the money for a 30something who wants to persue the career of her dreams or should I try to get a starter job somewhere? It's great to be here either way! Hope to share many a post with all of you! Meryl  |
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#2
05-23-2001, 04:30 AM
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 Dear MoLiver: Welcome to the Chef Talk Cafe! You will find answers to your question if you visit the "Cook's Forum" and look for the heading "Chef, Is it worht...." I believe that you will find some interesting answers there. Welcome once again!
__________________ "Olio nuovo e vino vecchio" |
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#4
05-23-2001, 07:24 AM
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 Hi. School is worth it in the sense that you will learn in 2 years the skills that take 10 in the school of Hard Knocks. However skills and experience are two different things, and you won't make your bones at any cooking school. Ya gotta go to the real world and get kicked around some for that.  Peace, kmf
__________________ Peace, kmf Visit Edible Iowa River Valley "In the long view, no nation is healthier that its children, or more prosperous than its farmers." -President Harry Truman, at the signing of the School Lunch Act, 1946 Join Slow Food Here Join Gather.com here  |
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#5
05-28-2001, 04:57 PM
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| Meryl, attending culinary school without first working in a kitchen, can be quite overwhelming. It's a huge step, and going in with your eyes open to the BOH world is a great asset. The CCA is a very good school, however it is also a very big school. In my opinion, there are better choices out there. Feel free to drop me a line and I'll go into more detail if you wish! ElJeffe |
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#6
05-29-2001, 03:12 AM
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| Hi Meryl, Keep us posted on what you decide to do. Sometimes unemployment is the perfect excuse for a complete change! Follow your heart...
__________________ www.cakesuite.com |
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#7
05-29-2001, 07:58 AM
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| Hi Meryl! Welcome to chef talk cafe.
__________________ Svadhisthana http://www.musa.org/ |
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#8
05-29-2001, 10:30 AM
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| Hi Meryl I'm all for following your dreams. Fly at it. Be warned - The commercial kitchen is nothing like the Food Channel. If you've never worked in one, it might be a good idea to give it a try before you dish out the dough for tuition. As far as schools go, there are a lot of good, small schools out there. Smaller has a lot of advantages (ie student teacher ratios). I am a way back when grad of the New England Culinary Institute in Vermont. I received a great education and a greatjob placement. You might also check out the Stratford School in Stratford, Ontario, Canada. It has a reputation for being funky and happening and grads from this place are swapped up pretty fast. You could also benefit from the favourable exchange rate on your US funds to cut down on your tuition costs. Good luck, whatever you decide to do and keep us posted. |
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