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Culinary Schools in Euroupe

post #1 of 4
Thread Starter 

I am in a culinary program at my high school where I am going into my senior year

 and really want to go into baking and pastry at the CIA.

but now I am looking into culinary schools out side the USA

what are some good schools with a degree program

thank you for your input!

Peace

 

 

P.S. I would love somewhere in Europe or Asia


Edited by Kayla Rae - 6/13/11 at 2:29am
post #2 of 4

I strongly suggest get a job in a bakery first before spending all that $ at CIA.

You may find like many others have, that it's not all show-biz like people think it is and you may not like it.

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...

Reply

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...

Reply
post #3 of 4
Thread Starter 

i have been working at a restaurant as well as a bakery and even though i have to be up and at the bakery at 4:30 am

before school I still love to do it. the culinary program at my school does have us catering events and even though its hard work its where i love to be!

post #4 of 4

No need to go to Europe anymore. The Culinary Arts Agenda in the U.S. is as good as in Europe. Years ago Europe was better but the work ethics there has changed over the years.,and here in the US culinary has stepped it up.

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...

Reply

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...

Reply
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