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top pastry schools, US or abroad?

post #1 of 7
10/9/06 at 2:50am
Thread Starter 
Hello,
I am interested in going to pastry school, and have looked at schools here in the US and in Paris. I have considered Le Cordon Bleu in Paris, but actually, the programs in the US seem actually to have longer, more in depth programs. Any recommendations? Which schools in the US have the best pastry programs?
Thanks
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post #2 of 7
10/9/06 at 6:53pm
MY advice would be not to flock to the school that has the "best" program as I really think the outcome of success comes more from your personal motivation and dedication as opposed to the reputation of the school.

In the chicagoland area though, I would recommend Kendall College whose faculty is very knowledgable, and their facility is state of the art, even featuring a chocolate & sugars kitchen with marble slab work areas
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post #3 of 7
10/9/06 at 11:59pm
Thread Starter 
The "best" reputation is not my concern, but I am looking for a school with inspiring teachers & solid training in pastry arts. In fact, speaking of reputation, the reason I'm seeking opinions of Paris LCB is that despite its being highly regarded abroad, locals(the French) didn't seem to take the school too seriously. My impression was that Parisians viewed Ecole Ferrandi as their school of choice, and don't go to LCB for their training. LCB Paris acknowledges that their school is now in effect a school for foreigners (it seemed 80% Japanese, 20% American), & their pastry program is only 2 days/week for 30-some weeks. This of course doesn't mean it's a lesser program, but I just wanted some reports from anyone who has had some experience with the school. I also would like to know what people's views are on the benefits of studying in France.
Here in the US, I am also considering is the French Pastry School.
Any feedback you have is welcome...
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post #4 of 7
12/8/11 at 6:57am
Quote:
Originally Posted by enrosque View Post

The "best" reputation is not my concern, but I am looking for a school with inspiring teachers & solid training in pastry arts. In fact, speaking of reputation, the reason I'm seeking opinions of Paris LCB is that despite its being highly regarded abroad, locals(the French) didn't seem to take the school too seriously. My impression was that Parisians viewed Ecole Ferrandi as their school of choice, and don't go to LCB for their training. LCB Paris acknowledges that their school is now in effect a school for foreigners (it seemed 80% Japanese, 20% American), & their pastry program is only 2 days/week for 30-some weeks. This of course doesn't mean it's a lesser program, but I just wanted some reports from anyone who has had some experience with the school. I also would like to know what people's views are on the benefits of studying in France.
Here in the US, I am also considering is the French Pastry School.
Any feedback you have is welcome...


Hi,enrosque,

so did you decide on any college yet?

 

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post #5 of 7
12/8/11 at 8:02am

Until your post, this thread had remained inactive for 5 years.  I expect a decision was made long ago!

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post #6 of 7
8/2/12 at 7:40pm

He probably has, but I certainly haven't. I'm so caught-up reading "best" everywhere.

 

So here is my issue. I'm in my senior year at college, but I'm very sure I won't be pursuing what I've studied for the past years (bummer, I know), because my real passion is cooking. Now. I'm from Puerto Rico, specifically the western region. Here, restaurants don't really have chefs that have a proper degree, so what's the point in working for experience in this field if it will be mute?

 

So, with this in mind, I think my best chances are to go ahead and enroll in culinary school, before I actually work. Now, what culinary school and where is the most reasonable choice, in your opinion?

 

Any recommendation is greatly appreciated! 

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post #7 of 7
8/3/12 at 4:55am

2006 ? hope he is finished and graduated by now??

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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