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Culinary Schools, Cookbooks & Cookware

UNLV William F. Harrah College of Hotel Administration

University level education

harrisonh

Pros: Worldwide recognition, all major accreditations, learning beyond cooking and learning what it takes to own or operate a world class establishment

Cons: expense, the heat, single location

While many of us first  think of LCB, AI, J/W or CIA as the cooking schools most likely to get a quick certification and a quick placement, it might be a good idea to consider traditional academia as another source to learn the trade. Colleges and Universities, particularly in towns noted as tourist destinations often have fantastic programs. You can learn to cut a tourne, sauté...
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I loved going to OCI! I would do it all over again if I could!
I loved going to OCI! I would do it all over again if I could!

Oregon Culinary Institute

Pros: The chef instructors know what they are talking about and really care about the students.

Cons: Casual attitudes can sometimes lead to clashes because of different personality types.

San Francisco Le Cordon Bleu vs. CCSF culinary programs
San Francisco Le Cordon Bleu vs. CCSF culinary programs

Le Cordon Bleu USA

Pros: Le Cordon Bleu European instructors three times for classes

Cons: Very expensive plus told students they'd get paid X when students either could not get work or only got paid minimum wage. Not good with student loan

If you're going to go to school, make it worthwhile: The CIA
If you're going to go to school, make it worthwhile: The CIA
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