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The Culinary Institute of America - Page 2

post #31 of 36
I've only worked with a single CIA grad. He also worked at several very good NYC restaurants. Horribly dissappointing (although better than some). In fact, every single culinary school grad I've ever worked with has been disappointing, usually relegated to peeling vegetables, tossing salads, or doing any of our other ***** work while the real pros do all the work.

This is coming from a 21 year old cook, who learned the hard way, who needed to succeed to avoid being tossed back to the gutter I came from, but instead rose to the top. Funny, the best cooks I've worked with all came up like me - they needed to be good because if they sucked they'd be back on the streets, making a single mistake wasn't even an option.

You wouldn't believe how sick I am of having to teach these culinary school grads, who've had educations paid for, yet don't seem to have learned a single thing. A CIA grad who can't even bake a cake or make a proper crème anglaise, it's rediculous. Even in book knowledge they're disappointing. Seems the only admission requirement is that you have the money to pay tuition, and everyone gets a passing grade as long as the checks clear.... Everytime we hire a new grad, I hope that they'll show me up just to restore my faith in the system, but it has yet to happen. I almost feel sorry for those who have paid $45K+ for their educations (until I'm forced to teach them the same thing for the 3rd or 4th time because they just don't get it...).
post #32 of 36

hi i am 18 and love cooking so i wanted to make a carrer out of it so i was  considering this school but do u have to have prior experience before applying and how much is the tuition per year?

post #33 of 36

Perhaps you should contact the C.I.A. for answers to your questions rather than speculation???

 

Here's the link to the C.I.A. website: http://www.ciachef.edu/admissions/finaid/tuition.asp
 

Quote:
Originally Posted by jenalee D View Post

hi i am 18 and love cooking so i wanted to make a carrer out of it so i was  considering this school but do u have to have prior experience before applying and how much is the tuition per year?



 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #34 of 36

Also remember this thread is from 2006....

post #35 of 36

Dear Chris,

Hi,

I am Ali Akbar Maghsoudi and 37 years old and Iranian. I like continue culinary in CIA, but i don't have enough money. Please help me or not, Introduce me another culinary. I have 3 certificate about international culinary and Mother sauce and chinese  food and i am in Azadi hotel for internship.

Sincerely

Ali

post #36 of 36

Nothing can beat or even come close to true on the job experience. To spend $40,000.00  to come out and get a job chopping lettuce for $12.00 an hour to me  and having accumulated all that student debt is the height of idiocy . Sorry but that's my opinion.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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