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The average which school to choose question

post #1 of 4
Thread Starter 
Hey guys,

I'm new to the forum and this seemed like a good place to start. I live in the central valley in northern California. I have no lack of options in culinary schools surrounding me. I was wondering if anyone had some thoughts/insight on the Institute of Technology in Clovis/Modesto's culinary arts program? I did some research and on the surface they look much better than Le Cordon Bleu. They offer an associates program in Culinary Arts . They also are certified as a program of excellence by the ACF. In general they seem like a good second best option. Of course CIA in St. Helena would be the best choice, but therr are factors that limit me from attending. Thank you in advance for your responses.
post #2 of 4

What are these factors that limit you from attending?

post #3 of 4

If i were you i would do something extremely wise and intern or work in a professional kitchen even if its working in pantry , commis , or dish washer.

 

What happens in culinary school , in no way actually happens in a real restaurant ( by this i mean the personal space , the perfect pans , the pateint teachers , and the perfect and useful tools each with its proper function ) 

Sure school will teach you the basics , but in no way will it teach you organization , speed , and how to dominate lets say a saute station. 

I say get some work experience even if its for a temporary time , not only will it help you get your foot in the door , but it will also open your eyes on how to work ,and how a restaurant works as well. 

 

Plus i rather go into culinary school with some basic culinary knowledge knowing some basic techniques then going to a school with that deer in the headlights appearence of one who knows nothing , there to learn how to be a chef. 

 

Just my personal opinion. 

 

Also those high priced famous schools in no way differ from community colleges by the way. The curriculum is the same , they both teach you fundamentals ,how you apply them is up to you. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #4 of 4

I think there are questions to ask. How much time, money, and styles you like.  Everyone situations are different. I first started going to correspondence school at pennfoster, then went to Excoffier Culinary school, chefmarks online. All of this schooling is on line for I work 80+ hours a week and have a family. Money who is paying for it. Most took weekly and monthly payments so when I graduated I had no debit Plus the help me build a portfolio when Interviewing. Time; I work and sleep in radical pattern of 2, 4 and 7 hour shifts so going to normal school was impossible.  I found a mentor at Excoffier and he would email and talk to me daily sending pictures and video of my basic techniques, surveys from my victim's.  Style. I believe that all cooking starts with french cooking and the brigades. Then branching out to get as rad as you can. Good luck enjoy Murph

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