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Typical Culinary Education Dilemma

post #1 of 4
Thread Starter 

I am a young man who has been researching culinary schools for a couple of years now, and i still just want a little bit of a sounding board here.

I visited the CIA in Napa Valley, took the open house tour, i loved the campus. However i am torn between JWU in Denver. Also i have a wild hair to consider the Art Institute of Seattle. It would put me in the city where i want to settle down in after i graduate. 

I am hesitant in the AI program because of all the reviews. Has anyone actually gone through the AI program in Seattle; was it a quality education?

Would anyone take me seriously if i gradated from the AI? i mean they are not known for being the top leader of the culinary industry for producing quality graduates right? I understand i have to let my skills and my work ethic speak for it self, and that the degree doesn't make the cook. It does help at times though. 

What i am seeking is solid foundation to base my culinary career on, to start from the bottom and work my way up. I would like a good degree to help me on this journey. 

 Thank you for your time, your comments would be extremely helpful! 

post #2 of 4

The CIA and JWU are very well respected schools, while the Art Institute is considered by some to be more of a certificate mill (according to the complaints I've heard from my colleagues). If given the option at all, I've stick with either the CIA or JWU. 

post #3 of 4
Hmm those are both great schools also for thy more hands on teaching you should try NECI New England culinary
post #4 of 4

You really can't go wrong with the CIA or J&W but for me the cost is just too high now for what you actually get. Basically $60K for an associates in culinary arts. My gut would tell you to go with the school in Seattle.

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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