Future Chicago culinary student

Aloha Cam and Welcome! (love your avatar, btw)

Wow, that’s a huge U-turn you took, not only to changing location but also career, I give you a lot of credit my friend!!  I think that you’ll find the kind of support and encouragement that will help along your journey, with fiancé as well.

Chef Talk is very diverse, not only in abilities but also locales.  If you’ve been lurking, then I’m sure that you’ve already scoped out the place and have a good feel of what’s what.  Should you have questions, don’t hesitate to PM a Mod for help.

Congratulation!  Have fun, isn’t that what it’s all about?!         

Let me add to Kaneohegirl's welcome, Cam. We have plenty of members from "Chicagoland". The Windy City is one of my favorite cities anywhere in the world. If you're headed out to DuPage Co., I know that area too, as I student taught there in the '70s.

If you've been lurking here, you know what benefits and attractions there are to visiting and participating here. Let us know if you have questions. Don't overlook the archives (including the special guest archives) and other areas of Chef Talk beyond this discussion forum.

Good luck in your studies, and enjoy your life in the Land of Lincoln.

Regards,

Mezzaluna

And welcome to Chicago, too. As you've probably gathered by now it's a great food city. You can find any ingredient you could ever want at the ethnic and specialty markets spread all over the city. The program at CDP has a very good reputation. Good luck to you.

Many years ago there was 2 great schools in Chicago One was the Washburne Trade School started by Chef August Foresterr who I had the pleasure of meeting and another school was The American Institute of Baking a hi technical  baking school. Don't know if they are still there but they were good.

Same thing happened to some good schools in New York.  Florida has 1 decent school  Johnson and Wales  MIami  (great for baking) Good luck to you in your venture. Ask many questions and be sure to always ask Why do you do that or do it that way. Whe you do start culinary college volunteer to do extra things in other classes or stay after class a while or attend other classes if you can,  or ask if you can assist an instructor.This way you learn much more believe me.

Welcome, I am a Chicago native so it is great to have you here. Where are you working currently? So many great places in the city.

Hey if you are in the Glen Ellyn area stop by Barones Pizza my family (aunt/uncle) own it. Been there for over 30 years and they have a great family atmosphere and pizza.

If you need some help/guidance finding a place to start in Chicago let me know. Happy to help.

Wow! One thinks it is a big world and then...

Worked at Kohler's Trading Post 1957-1959

Attended Glenbard, 1956-1959 (don't know what it is called now, then there was only one )

Lived on Miller Hill, the western most house, south side of Roosevelt Road.

We moved from Elmhurst in 1956

Man I smell a ChefTalk Chicago gathering in the works here. I am in North Riverside (new the Brookfield zoo). Ice Man is in Chicago to, and Mezzaluna would always be up (generally) for cruising down to Chicago for some ChefTalk fun from the Wisconsin area.

Where should we meet up? First round is on ChefTalk. :)

I will start an alternate thread on this.

Um, I need plane tickets I currently reside about 2,070 miles from Glen Ellyn
 

Washburn is still a going concern. Don't know about the Baking Institute.