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Chicago area culinary schools - Accelerated

post #1 of 8
Thread Starter 

Hello,

 

I'm coming up on 30 years old and still maintain a professional career as an airline pilot, however I want to step it up in the culinary world during my free time.  My schedule allows me flexibility and time to take classes at a local culinary school, but I am not looking for any fancy program, maybe just a certificate program.  I plan on using my skills to start a catering or food truck business in the next 2-3 years. 

 

Does anyone have any suggestions for places in Chicago?  Thank you.

post #2 of 8

Have you considered a community college? Of course there is always Kendall, which isn't a community college, but certainly has a very upstanding reputation; perhaps there are 'after-hours' and weekend classes available.

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #3 of 8
Thread Starter 

I'm looking into the certificate program at Kendall but not sure of the community colleges.  I'll look into those.  Thanks for the reply.

post #4 of 8

Washburne is a reputable school part of the City Colleges of Chicago.

 

They have a "basic" and "advanced" certificate course, as well as a full AA program.  I also want to add that their tuition is pretty affordable when you put it in comparison to what the Private Schools charge.

 

http://kennedyking.ccc.edu/washburne/program_costs.asp

 

I sincerely urge you to check it out!  Best of luck from a fellow Chicagoain!

post #5 of 8

Hey Ras, long time no see. 

 

Flychef, I am visiting Washburne this Wednesday so if you should have any questions about it, feel free to get in touch with me or I can get you the contact info for the Director there. 

See the truth about the culinary education industry at www.culinaryschooladviser.com 
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See the truth about the culinary education industry at www.culinaryschooladviser.com 
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post #6 of 8

FlyChef41:

Shaw Guides lists various schools. Washburne Culinary Institute. Cooking Schools interview[GRCC]. So You Wanna Be a Chef.


Edited by TheUnknownCook - 4/12/11 at 8:56am
Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
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Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
Reply
post #7 of 8

i just saw this thread... anyway, Im there studying garde manger. the person to talk to is rhonda purwin.

post #8 of 8

I visited this Wednesday and having seen the kitchens, meeting with some of the faculty, and knowing the cost of the program, you should definitely look into Washburne. 

 

See the truth about the culinary education industry at www.culinaryschooladviser.com 
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See the truth about the culinary education industry at www.culinaryschooladviser.com 
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