Hi Everyone! My question in a nutshell is about the quality of culinary schools. Is there a huge amount of prestiege with a degree from the CIA, or would an AA degree from an "average" school suffice? Many community colleges in my area offer a culinary arts program, and one in particular gives good credentials, plus an easy transfer into a BA in the Culinary Arts (Cincinnati State of Ohio, if anyone was wondering) Obviously the Cinci. St. program offers a lot more than the local communtiy college, but do I really NEED the prestiege of a CIA degree, or would proven abilities on-the-job work better in my scenario?
(brief summary of skills) 4+ Yrs. Line cook, +1 year kitchen management, knife skills "so-so" and imagination and creativity are somewhere around the Food Network range...Not great, but interesting nevertheless.
(summary of goals) Learn/move up in a reputable kitchen, eventually open my own restaurant someday; nothing extravagant but still unique
Any good tips on education that can get me there? (And yes, I have read a bunch of forum posts about similar topics... seems to me that on-the-job trials prove more; but what about that degree? :) )
(brief summary of skills) 4+ Yrs. Line cook, +1 year kitchen management, knife skills "so-so" and imagination and creativity are somewhere around the Food Network range...Not great, but interesting nevertheless.
(summary of goals) Learn/move up in a reputable kitchen, eventually open my own restaurant someday; nothing extravagant but still unique
Any good tips on education that can get me there? (And yes, I have read a bunch of forum posts about similar topics... seems to me that on-the-job trials prove more; but what about that degree? :) )
