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Will attending a small/unknown school make it less likely for a seasoned chef to accept me as an...

post #1 of 3
Thread Starter 

I'd really, really like to attend culinary school but the only one I can afford is one nearby so that I don't have to incur any additional living costs.Will a high-end chef be less likely to accept me as an apprentice/in his kitchen at all if I attend a small/unknown school?

On that note, have any of you attended Elliot House (a.k.a. The Culinary Institute of Ontario)? Is it a good school? Is it a good program?

 

Any advice would be greatly appreciated :)

post #2 of 3
I graduated from the culinary institute of America. The advantage it has over most schools is the resources and curriculum. I met alot o owners who love the prestige of it and a lot of chefs who almost hold it against you. In the end you get what you put in and if your eager and willing to learn, work hard and you'll be fine.
post #3 of 3

I'm CIA too. That name ... "CIA" ... is really nice.   It has gotten me into a lot of doors.  HOWEVER ... I've said it before, and I'll say it again ... without skills, name or no name ... you last 10-minutes.  If you've got real skills, nobody will care any more/less if you went to the "ACME School of Hot-Plate Cooks"

 

Go wherever it is that you can best afford, and put as much effort as you can into whatever it is that you will learn. You can buy any name that you want ... but "skills is skills" you can't buy those. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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