I was accepted into Johnson & Wales University (dream school), But now since I've waited a year and went to community college in between JWU is booked until 2013!!! What is the next best school on the East Coast that offers housing ( Dorms), but is still affordable.
Johnson and Wales is a great school and it would be an excellent place to attend. However, the sheer cost of attending schools like this today makes me question whether they are worth it. Since you have to wait why not consider just going to community college to learn the basics. While your there work at a great restaurant to further your learning. When your done with school you should have a pretty solid idea of what you want to do then you can go to school for a specialized area of cooking.
If your looking for an alternative school I think CIA is as good if not better than J&W and also the French Culinary Institute.
If you read back in the archives of Chef Talk you will find 100s of discussions re. schools.
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...
I want to know what all of you professional and retired chefs really think about the culinary schools. my son supposed to start in october at LeNotre Houston Tx.. The tuition is $46K and I think that is highway robbery. does a passionate cook need go to school? why not just get foot in door somewhere and start at the bottom? It is how I became an accountant. I never touched a single college classroom. But things are different now I think than when I graduated high school and moved to Houston. I want your truthful opinions.thanks, robin
It's a ton of money, Robin. And he's not graduating school and getting a $50K/year job. More likely about 1/2 that.
I would highly recommend browsing around ChefTalk as this is a topic that is covered extensively, and you'll get a pretty good sense of what to consider.
I will say this; if your son hasn't spent at least a year working full-time in a professional kitchen, I would not not not send him to school.
If he has worked for a year, I'd be talking to the Executive Chef and getting his opinion as well, since he already has at least an introductory sense of your son's...potential or acumen for this profession.