Hi there,
I'm a student finishing up my B.Sc. Degree in Anthropology in Toronto. I currently have a cool job (archaeological fieldworker for a company that does contract work), but i'm weary about advancing in the field. I don't think i can handle the academic aspects of this field and i'm just not particularily motivated enough to make a career out of it. It was never something i even expected to be doing, and while working outdoors is great, to advance, you gotta do more academics.
ANYWAY, i've always loved cooking (ok, here comes the cliche part) and actually its the only thing i feel i have ever had a passion for. I think i need this kind of hands on work. i'd love to get rid of all the self-doubt that comes with doing something that others around me actually really LOVE doing (whereas i simply chose it out of a list of options).
So i'm considering incurring heavy debt and going into cooking in the somewhat near future...
I found out about the French Pastry school in Chicago doing a simple google search, and it looks good. Does anyone know how it rates or have any comments?
I saw this comment on another thread:
"The French Pastry School recently started teaching in conjunction with Washburn and I believe their program to be top notch. I have also heard that some of their students have been aprenticing at a few of our city's better restaurants (including Trotters). Maybe they are on the upturn."
Ideally, i want to work in restaurants, cafes, bakeries...and i like the idea that being self-employed in the future is a definate possibility.
I plan on maybe going to France/Europe after the 24 week program and finding work for a while, before returning to Canada.
Does all this sound viable?
Also, which schools are recommended in France?
PS_ chicago seems like a random choice for a Torontonian, but my mother just recently moved there, so why not spend 6 months closer to her if the school is decent :)
I'm a student finishing up my B.Sc. Degree in Anthropology in Toronto. I currently have a cool job (archaeological fieldworker for a company that does contract work), but i'm weary about advancing in the field. I don't think i can handle the academic aspects of this field and i'm just not particularily motivated enough to make a career out of it. It was never something i even expected to be doing, and while working outdoors is great, to advance, you gotta do more academics.
ANYWAY, i've always loved cooking (ok, here comes the cliche part) and actually its the only thing i feel i have ever had a passion for. I think i need this kind of hands on work. i'd love to get rid of all the self-doubt that comes with doing something that others around me actually really LOVE doing (whereas i simply chose it out of a list of options).
So i'm considering incurring heavy debt and going into cooking in the somewhat near future...
I found out about the French Pastry school in Chicago doing a simple google search, and it looks good. Does anyone know how it rates or have any comments?
I saw this comment on another thread:
"The French Pastry School recently started teaching in conjunction with Washburn and I believe their program to be top notch. I have also heard that some of their students have been aprenticing at a few of our city's better restaurants (including Trotters). Maybe they are on the upturn."
Ideally, i want to work in restaurants, cafes, bakeries...and i like the idea that being self-employed in the future is a definate possibility.
I plan on maybe going to France/Europe after the 24 week program and finding work for a while, before returning to Canada.
Does all this sound viable?
Also, which schools are recommended in France?
PS_ chicago seems like a random choice for a Torontonian, but my mother just recently moved there, so why not spend 6 months closer to her if the school is decent :)
