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Opinions about a few culinary schools from a Central NJ Kid!

post #1 of 5
Thread Starter 

Hey guys! I'm Nick, and new to this forum so I thought I'd start off with some background. Im a 16 year old from a small NJ town looking to go into the world of cooking, and food's been my passion since 2nd grade, and I got accepted into the Ocean County Vo-Tech School, where I'll be attending this September! But enough about me... I have looked at some great schools such as Johnson and Wales, the CIA, the Academy of Culinary Arts at Atlantic-Cape Community College, Le Cordon Bleu, and The Art Institute. Now I know this is a business of one's own choices/decisions, but I just wanted some cooks/chefs opinions on those schools, and some others that I might look into. One more thing! Unfortunately, I dont have a job yet which is a big part of restaraunt experience, so if anyone in the Ocean County area knows any places that are hiring or looking for a busboy/dishwasher, I'm your boy! Thanks everyone who reads this, please share youre culinary wisdom!

 

Nick

post #2 of 5

Hi Nick,

All of the Culinary Schools you have mentioned are all good.  You will be taught the basic's of the Art.  You learn more techniques under Chef's you will be working with, that is were you will learn finesse.  When I first started out, I was told by a very good Chef to work for him long enough to get his methods, then move on.  He was right, I moved quite a lot during my apprenticeship, and that is the way to go.  You learn so much more than staying in one place.  Each Chef will have their own style, whether it be Italian, Greek, Vietnamese, or whatever.  All of these experiences are priceless.  But never forget the basics you learned in school, there are many good Chefs out there that use too many shortcuts in their food.  If you see a Chef you are working for do these, it would be a wise idea not to tell him that.  If they are using beef base for soups and sauces, don't say anything, but the next time they order maybe you could ask them to order some bones to make a stock, if they say no, you will know that this is not the place to stick around too long, as this is the type of establishment will not help your career goals.  Strive forth, don't burn bridges, explain to the Chef's when you are being hired that you want to expand your knowledge and thank them for the opportunity to work with them.  Make sure you get a letter of recommendation from them, every time.  Always be courteous and respectful, work hard to show them you are looking for advancement within the industry.  Do all of this, and you will go far.  If not, perhaps a different career choice would be better.  Remember you are becoming an Artist, be creative, explore, take risks and be inventive.

Best wishes in your new adventure,

Ken

post #3 of 5

Do a good job at the Tech Voc.   and graduate that first  and  then we will talk about the rest. or Dont put the cart before the horse. Good Luck to you.

Chef EdB
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...

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Chef EdB
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...

Reply
post #4 of 5

I wish you much support and friend to go through with this business!

 

lanzadores de xploits

como hackear twitter

post #5 of 5
Thread Starter 

Thanks so much guys! A few more questions though! Although the VoTech will provide me with a order form from which I order my chef's whites and everything, it also states that students can buy from online sites (Chefs-uniforms.com is my first choice when the time comes!), what do you guys reccomend? And we're required to wear the slip resistant shoes, and I am looking into lace ups rather than clogs, since they dont provide much heel/back support, what do you chefs reccomend? Get back soon, thanks!

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