Hi everybody. All the articles I look up about culinary school is pretty much outdated and I've been using collegeprowler to get a view of the different schools i'm planning to apply to. My main focus right now is primarily the CIA and to be honest, no other college really catches my eye. Would it be wise to go for maybe 1-2 years and try getting a job in a restaurant?
Bit of backstory, I know that cooking is NOT easy at all but I've loved cooking ever since I was 9! It will be tough and getting a job during this economy will be not much easier. I'm not very good at anything else so I am very dedicated to becoming the best cook and hopefully make something of myself one day.
This is what I know of the schools I've checked out so far. CiA- most reviews are positive, main complaints are that schedules are not picked but set classes, credit transfers do not really happen, it is definitely worth it as long as you put in equal amounts of effort, and I will be closer to my sister because she goes to Columbia.
FCI: Have not read much about it. i want to diversify and pick which type of cooking I want to specialize in later.
Johnson and Wales: Not in NYC, I think the CIA would be a better choice, and prices are around the same.
LCB: Seems too mainstream(?) They try to advertise their college a tad much and it does not seem as good a college as it used to be!
Looking from what I've wrote down, I think I will apply to these schools just to fulfill my requirements but in the end pick CIA as my culinary dream school! I think I could get used to the set classes the more time I spend there.
Random but important question: Is France still a large culinary influence? I would LOVE to go there someday and be apprenticed.
Ooops! Forgot one more question :(
Wouldn't it be extremely hard to actually be a apprentice during this day and age? Everyone should go to college, get their degree and then find a job instead of "I'll go talk to this guy and I'd become his apprentice, then I'll be successful without going to culinary school!"