Questions about culinary school!

Hey Jordan,

if your not working in a restaurant now I highly recommend doing so.  If you are,  great!  I believe you can go to any school and it's up to you to get the most out of it! I went to Johnson & Wales University and they had a weekend program where you can take a 3 day class and learn about the school. I'm sure other schools have them..they run in the summer time so I would look into that. 

Good luck

Mike

Jordan - Good luck to you.  There is definitely more than one path to success in this industry and only you can know which feels right.  Some things to consider might be how much money you may be able to save before you turn 18.  Also, what kind of cooking do you want to do and where?  For example, do you like the idea of someday opening your own casual bistro somewhere or do you dream of working at the top restaurants in Manhattan?

There isn't one right answer for everyone, but it is great that you are researching your options now.  When it comes time to choose, go with your gut and what feels right to you.

Before you lay out all that money,  get a job in restaurant or food facility first

    . When I taught school, I can't tell you how many students droped out because they found out the truthes about the industry and not the fairy tails the school told them. GOOD LUCK TO YOU. Schools are there to make a profit thats it.

Quote:

Originally Posted by chefmikes5 

Hey Jordan,

if your not working in a restaurant now I highly recommend doing so.  If you are,  great!  I believe you can go to any school and it's up to you to get the most out of it! I went to Johnson & Wales University and they had a weekend program where you can take a 3 day class and learn about the school. I'm sure other schools have them..they run in the summer time so I would look into that. 

 

Good luck

Mike

I couldn't agree more.  It's very important to understand what really goes on "behind the curtain".  That experience will then help you to determine whether or not being a professional chef is "in your DNA".  As one of my instructors once said "this profession chooses you, you don't choose it"....

I too recommend looking into the 3-5 day programs or boot camps offered by most schools. A very cost effective way to try out an institution without forking over beau-coup bucks in tuition. 

Good luck...

J

The American Culinary Federation offers apprenticeship programs for those 17 or above, no experience necessary, in a handfull of locations around the US. One of those locations happens to be Sarasota, Florida. I've looked at it in the past, and it really looks like an excellent opportunity. Unfortunately for me, they don't offer a program anywhere even remotely close to my area... So, basically, if I were you I'd jump on it.