Hey guys. I'm registered to begin culinary school in the fall at the local university. It seems like a solid, but very introductory, program. It is an Associates program with quarter-long classes for intro and advanced cooking and baking, as well as other typical culinary classes. Point it, they don't make me choose hot side or bakery, but the trade-off is it is less in-depth. It seems like it would be a good foundation.
As I am leaving a four-year institution, with student loans following me, I am concerned about the price and the time commitment of full-time culinary school. I am currently working full-time as the food expert at a specialty grocer in the region.
I'm wondering: would ACF certification be a legitimate alternative to full-time culinary school? I qualify as a Culinarian at this point, and am on my way to Professional Culinarian. Is it a do-able program on-your-own style? I'm not asking y'all to choose for me, I am just looking for some input as to the professional and resume' helpfulness of the ACF certification program vs. a local university culinary school. End goal: comprensive chef, CEC or PCEC level, minimum. Possibly focusing on consumer education or some other ingredient-focused position encouraging and cultivating the love and knowledge of food preparation to the general public, or some portion thereof. I want to make people smile, and empower them to improve their lives through culinary experiences.
I would prefer to build a strong resume, and be able to pay the bills and provide for a family, in the meantime. Thus, the education inquiry.
Aspiring Chef Sabs