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SENIOR: Applying to colleges and really need some guidance.

post #1 of 4
Thread Starter 

Hey all, I posted here a couple months back when I was a junior. I'm now a senior and am getting hit with all kinds of stress. I had the FCI/LCB/CIA/JWU/NYU on my list but I've shortened it to the CIA and JWU because I need another school as my back-up. (CIA being my dream school)

I've heard that the FCI changed its name to ICC but the CIA still seems much better, as well as cheaper. 

My dad wants me in New York to be with my sister so I feel CIA is the absolute best choice for me.

Question time...

1) For those who have attended the CIA, is it true you'll get as much out as you put in? I'm highly dedicated and am truly willing to do anything to succeed in the culinary field. 

2) Was it worth it? I am fully aware of how hard it is to make it in the food industry and know I will not be considered a chef when I come out of the CIA. I am planning to join the ROTC sometime in between my college career..(Need that experience and mainly, money) 

3) I keep reading articles on how chefs will have absolutely no social life or breathing room so that is slightly discouraging me... I'm still passionate and all but, is the culinary life that lonely/time consuming? 

4) Any other advice you can spare me? 

Thank you!

post #2 of 4
Thread Starter 

Anyone willing to offer some insight?

post #3 of 4

if you are serious about a chef career and are willing to be DEDICATED then

3) I keep reading articles on how chefs will have absolutely no social life or breathing room so that is slightly discouraging me... I'm still passionate and all but, is the culinary life that lonely/time consuming?
<TRUE>

well... of course u can go to some random restaurant.. like oh come on.. u can be a "burger chef" etc lmao

 

if ur thinking about a star rating restaurant and want to become a sous or a head chef.. and not just some random commis for the rest of your life then yea... its going to take time and dedication

 

<personal experience..>
get to work at 9am and work till 3pm then get back at 6 pm and finish at 11 pm? <i was in a hotel michelin 3 start restaurant> sometimes ur 3pm to 6pm break gets shortened if.. theres mise or customers who eat slow etc or meetings blah blah

 

yea.. pretty much over 12 hours is "out of home" <-- not including transportation time
 

post #4 of 4
Quote:
Originally Posted by epicchef2be View Post

1) For those who have attended the CIA, is it true you'll get as much out as you put in? I'm highly dedicated and am truly willing to do anything to succeed in the culinary field. 

3) I keep reading articles on how chefs will have absolutely no social life or breathing room so that is slightly discouraging me... I'm still passionate and all but, is the culinary life that lonely/time consuming? 

4) Any other advice you can spare me? 

Thank you!

1.) I think that statement holds true with about 95% of life, if you bust your butt and work as hard as you can to learn as much as you can, then you are going to get a lot out of it.

3.) Your social life is what you make it. I have a wife that I hang out with a lot, as well as going out with the guys from work to have a few beers a couple nights a week. At first your social life with suck, your body will tell you that all you need to do is sleep when you aren't working, but you get used to it.

4.) I'm pretty sure almost everyone on this site will tell you not to waste one penny or one minute in culinary school before getting restaurant kitchen experience.

 

Pretty much the same thing that gets said over and over in this forum, cover all your bases before committing. Be realistic about how much debt you could be in. Be realistic about that fact that even with a culinary degree, with no work experience you are going to be at the lowest spot in the kitchen, prep/pantry or maybe even dish pit. Talk to local chefs, get their thoughts and opinions on what they think. Mainly, if you haven't already, get in a kitchen and get your butt kicked for a couple months, then make a decision.

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