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Father Of Aspiring Chef Here...

post #1 of 10
Thread Starter 
Hey everyone!

I hope you don't mind, but I joined this forum because my 22 year old son is seriously considering going to chef school. He's been watching cooking shows since he was a little kid and has a talent for cooking. About six months ago he decided to work in a restaurant just to see if he would still like cooking as a job...and he does. So here I am doing some research for him since he doesn't have internet access where he lives now.

I have questions about what direction my son should take regarding his education. I'm here because I'm hoping to get feedback and suggestions from real chefs instead of hype from what might be commissioned sales people at chef schools.

Can someone tell me the best place in this forum to ask these type of questions please? :lips:

Thank you very much.
Steve
post #2 of 10
Steve I give you a lot of credit for being a concerned parent, as many today either don't care or are to busy. Give him credit also for knowing what he wants to do at 22. Some never decide and become professional students all their lives:chef:
Having been a culinary arts instructor in New York , and now retired in Florida, I can help you with some answers. However what I say is only my opinion and other culinarians on this site will have other views It is you and your son that will have final decision. You may also want to hear what students who are attending various schools are saying on this site. The more opinions you get and things you hear the better for both of you. If you have specific questions jot them down. I am sure any one on this site will help.
CHEFED
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post #3 of 10
Thread Starter 
Thanks for your reply Ed. I really appreciate it!

So others will be more likely to join in, can you suggest which part of this forum would be best for asking my questions (Best chef schools? Are graduates of certain chef schools more likely to land better jobs than graduates of other chef schools? Plus more no doubt).

Thanks again.
STeve
post #4 of 10
Welcome, magentawave! I hope you share the site's address with your son, as there is so much to learn here, so many people to learn from.

The best forum for you to review and to post in about school questions is the Culinary Schools and Culinary Students' forum. It would be a good idea also to use the search tool on this site, as we have 10 years' of posting here! While nearly all of this site is open to you, we ask that the Professionals' forums be "read only" for all non-professionals (myself included).

Good luck to your son. As a retired teacher, I recommend you leave some of this searching to him. ;)

Regards,
Mezzaluna
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post #5 of 10
Let me start out by saying all of the schools are PROFIT MAKING businesses.
When I was teaching I found some people had it some did not. I have always stated that a student'' had it in their hands''. You can teach it, but the aptitude and will must come from the student. Out of classes of 20 to 30 I had 3 or 4 that were naturals. As far as schools, based on grads I would have to say The C.I.A. in Hyde Park. When I lived in N.Y. I both knew and had worked with many of the instructors. They were all accomplished, chefs not from schools, but from hard knocks university and they new their onions.
So it comes back to the student. they must go into it saying I want to learn all I can about this business, forget 8 hour day if it takes 10 hours so be it. Whether making a gourmet dinner or a hamburger do it the best you can and learn why your doing it. To me cooking is not what goes in its why It goes in. Be prepared to give up Holidays, weekends, nights etc. It is not a piece of cake.
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post #6 of 10
Thread Starter 

Thank you!

Thank you for responding Ed and Mezzaluna!

I will post my questions in the 'Culinary Schools' category.

Thanks again!

Steve
post #7 of 10

MagentaWave[Steve]:
May I try to dissuade you from sending your son to a private cookery school? I would like to suggest that he do an ACF Apprenticeship[The Broadmoor has an excellent reputation.], or attend a community college listed in Shaw Guides. I think that the two best community college Culinary Arts Programs are: GRCC, which has 1 CMC and 1 CMPC on faculty, and Schoolcraft, which had 3 CMCs and 1 CMPC on faculty. Afterwards, your son should consider doing an apprenticeship at the Greenbrier. chef.gif


Edited by TheUnknownCook - 12/13/10 at 4:49pm
post #8 of 10

work first

Hi Steve, great your checking into this first. At 22, i'd give your son at least a year working in the industry. He should get his feet wet first. Everyone isn't Bobby Flay. You have to earn it the old fashioned way. Schools are good, CIA, # 1, i personally went to Fl. Culinary. Warmer!! But also a prof. chef can take him under his wing, and teach him very well. This defintely keeps cost down, and he's making money. Location is a big thing, u must be where the action is, not a small town usa. Very few come out of school and make huge salaries, we're talking experience now. But if he loves it, go for it. It can be a very rewarding future. Lots of sacrafices along the way, no holidays, always working. speaking with 25 + years. Chefjoseph
post #9 of 10
well welcome and hope you enjoy your stay!
post #10 of 10
Having been a culinary arts instructor in New York , and now retired in Florida, I can help you with some answers. However what I say is only my opinion and other culinarians on this site will have other views It is you and your son that will have final decision. You may also want to hear what students who are attending various schools are saying on this site. The more opinions you get and things you hear the better for both of you. If you have specific questions jot them down. I am sure any one on this site will help =)
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