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ETS'ing from the Army in 2012

post #1 of 11
1/2/11 at 4:01pm
Thread Starter 

Thanks to the new GI Bill, I am separating from service and joining the National Guard to finish out my service and earn my golden nugget (retirement).  I am 36 years old young, and, thank to the American taxpayer, completely open to my choice of culinary education!

 

While I understand that CIA and LCB probably get a lot of interest based simply on the premise of name recognition, I am interested in Kendall College in Chicago.  I read they had won an award for Culinary education back in 2008, so I guess my question is:

 

How much (if anything) do I lose by not going to one of those self titled premier institutions?  I am a Father of three, so if attending one of those two institutions would help me in the industry by virtue of name alone in procuring a job....I'm all for it.

 

That being said, I keep hearing that Chef's absolutely love the experience at Kendall College.  For those of you that hire...or with industry experience...what do you think?

 

I am probably a minority in the fact that cost, is no issue, so I want the best education I can get my hands on with the best post-graduation opportunities!!!

 

Thanks in advance

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post #2 of 11
1/2/11 at 5:04pm

And your MOS is/was???

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 11
1/2/11 at 5:10pm
Thread Starter 

14S, 11B, 25N, 79T...take your pick.  None of those had anything to do with food besides eating it.

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post #4 of 11
1/2/11 at 5:10pm
Thread Starter 

Currently 25N E-6 variety

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post #5 of 11
1/2/11 at 7:15pm
Quote:
Originally Posted by Buelldad View Post

14S, 11B, 25N, 79T...take your pick.  None of those had anything to do with food besides eating it.

That's what I was looking for, any culinary experience.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 11
1/3/11 at 1:54pm

Buelldad,

 

I used to work at Kendall College and have my own consulting business. I have posted plenty of free information on the site at www.culinaryschooladviser.com but if you need an individual consultation, check out this section and let me know http://culinaryschooladviser.com/?page_id=13

 

Jeff

See the truth about the culinary education industry at www.culinaryschooladviser.com 
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post #7 of 11
1/3/11 at 2:22pm

For the 100th time.

All schools teach the basics of culinary art. However it is not the school that makes the student.

It is up to the student and the effort that he or she puts into it as to how far they will go. Before school though, some experience in the food trades would be helpful.

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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post #8 of 11
1/3/11 at 5:10pm

Kendall College is very nice, so is the Cooking and Hospitality Institute of Chicago. However. College of DuPage is just finishing up a whole new culinary department/wing/building or something. I'm sure it will be fabulous. Check it out. I know it will be at least as good as Kendall or CHIC, a lot cheaper than either, but 35 miles out of the city (Glen Ellyn). I recommend a Jr. College/Community College program first. After that, the CIA is the best. However still, a little good experience beats the bajeebies out of as much college paper.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #9 of 11
1/3/11 at 8:11pm

Hello Staff Sergeant:

 

How many years active duty do you have? At 36, my guess is that you're really close to your 20-year letter. Why not stay in, then retire at 20 years? You'll go home with 50 percent base pay and will be young enough to start a new career. Unlike active duty servicemen, guard/reservists don't draw a retirement check until you reach age 60. An active duty retirement check would come in handy while going to school. You can also continue to advance and retire at E-7 or E-8 with the corresponding boost in retirement pay.

 

PS--What is ETS? An army term, I presume.

 

MSCS Steven C. Karoly, USNR, Ret.

AKA SeabeeCook

Food service chief. 1994-1998

3rd Naval Construction Brigade

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post #10 of 11
1/3/11 at 9:17pm
Quote:
Originally Posted by SeabeeCook View Post
...PS--What is ETS? An army term, I presume...

If it hasn't changed in the last 43 years, ETS = End of Term of Service

 

SPC 4 1965-1967

U.S.A.S.E.S.S., Ft. Gordon, GA, 31Q (avionics repair), 35P (Basic Maintenance Officer Course), Instructor
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #11 of 11
1/4/11 at 11:56am

Buelldad:

Do you like Buell motorcycles? cool.gif

Anyway, Schoolcraft College has the top Culinary Arts, Culinary Management, Community College Programs in the country, as they have four CMCs on their Faculty.

Grand Rapids Community College has the second best Culinary Arts (Booklet, Insert, Program Goals), Culinary Management (Insert, Virtual Tour), Community College Programs in the country.

However, if you must stay in the Chicago area, consider the Washburne Culinary Institute of Kennedy-King College.

Shaw Guides: Illinois

 

US Army Joint Culinary Center of Excellence Culinary Arts Program Competition laser.gif

 

 

 

 

 

 

 

 

 

 

 

So You Wanna(sic) Be a Chef by Anthony Bourdain


Edited by TheUnknownCook - 2/9/11 at 4:00pm
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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