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CIA vs FCI.. My goal to start a catering business!

post #1 of 4
1/3/12 at 5:37pm
Thread Starter 

Hi, I am 26 years old, 27 in May and very passionate about food. I want to go to culinary school. I am currently looking to stage in a restaurant before going to school. My ultimate goal is to start my own catering business. I love cooking for family and friends and they love my cooking and have asked me to cater for birthday party's before. But I turned down, because i didn't think i was  ready for something like that. My goals to get a stage for a catering company ( to see if this is what i really want to do) then go to culinary school, after graduating  work for a catering company for a couple of years to learn the in and outs and hopefully by the time I'm 30-35 start my catering business. My question is 1.what school would be better for me the CIA 21 months or FCI 6 months. I'm 26 years old and I know that if i go to the CIA i will graduate by 29, 2. is that to old to jump in to the business? I would love hear from anyone...

 
 
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post #2 of 4
1/4/12 at 4:05pm

have you looked into Sullivan University's Catering Degree - located in Louisville, Kentucky - they run an impressive culinary program and offer a catering degree -one of few if not the only one who offer the catering speciality.  I absolutely agree that you should work hands on in a catering company before starting your own - maybe even before investing in the expensive formal education process.  

 


 

Quote:
Originally Posted by calioutlaw323 View Post

Hi, I am 26 years old, 27 in May and very passionate about food. I want to go to culinary school. I am currently looking to stage in a restaurant before going to school. My ultimate goal is to start my own catering business. I love cooking for family and friends and they love my cooking and have asked me to cater for birthday party's before. But I turned down, because i didn't think i was  ready for something like that. My goals to get a stage for a catering company ( to see if this is what i really want to do) then go to culinary school, after graduating  work for a catering company for a couple of years to learn the in and outs and hopefully by the time I'm 30-35 start my catering business. My question is 1.what school would be better for me the CIA 21 months or FCI 6 months. I'm 26 years old and I know that if i go to the CIA i will graduate by 29, 2. is that to old to jump in to the business? I would love hear from anyone...

 
 


 

Chef Tigerwoman

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post #3 of 4
1/4/12 at 5:17pm

If your goal is your own business, I'd look into some training in:

  • Personnel management
  • Business accounting
  • Business financing
  • Basic business law
  • Marketing

 

The easy part, IMHO, is the culinary portion, whether OJT, apprenticeship, or more formal schooling. Unless you are planning to work for someone, degrees, certificates, and diplomas have little meaning for entrepreneurs.

 

Before spending big money learning trade skills, look into community colleges.

 

And, as TigerWoman said, definitely work in the industry before making any decisions.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 4
7/17/12 at 10:35am

Im currently studying International Restaurant Management at Le Cordon Bleu, I am planning to take a semester off and go to NYC and study at a culinary college and then come back and finish the remaining 1 year and half of my degree, I have been accepted into the French Culinary Institute, for the Class Culinary Course. 

 

Im really confused as to - 

 

1. Would this 6 month course teach me all the basics of cooking ? 

2. Should I wait for my course and apply for the Associates Degree at CIA, which is a 2 year course and I ll actually get a degree?

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