or Connect
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › Choosing A Culinary School › Where should I study pastry and baking? Kansas or Italy?
New Posts  All Forums:Forum Nav:

Where should I study pastry and baking? Kansas or Italy?

post #1 of 6
Thread Starter 

Hi all! There is a 1year pastry and baking course in Kansas at Johnson county community college and there is a 4month program (2months of classes and 2 month internship) in Italy. Where would I get a better education as a pastry chef?

 

PS. I'm only interested in where I would get the best education, nothing else. Please be nice in your replies

post #2 of 6

In your shoes, unless i was wealthy i would not go to Italy for a 4 month course when i could simply do a year. 

I would complete the year and then travel to educate myself or probably stage. 

 

I think its fine staying i Kansas where you may learn more, and have better opportunities right now, then to go to italy stay 4 months and have to pay rent, get a visa, pay for food, etc...(let´s not forget possible language barriers)

 

I would travel once i had the money to do so, and to spend where and when i wanted. 

 

I dont know your financial situation but in terms of $$$ and probably learning more it may just be better to stay in kansas for now... 


Edited by KaiqueKuisine - 2/8/14 at 11:13pm

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

Dr.Seuss

Reply

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

Dr.Seuss

Reply
post #3 of 6

I've worked with several JCCC chefs, and several chefs from more "esteemed" schools like the CIA-Hyde Park, Johnson & Wales and Le Cordon Bleu. Without exception, every JCCC chef I've worked with has been a much more complete chef than those from the big name schools. Johnson County has an incredible program overall, and Kansas City has a thriving culinary culture in general with a bevy of nationally recognized chefs and James Beard winners.

 

As for the pastry program, it is one of the strongest facets of the JCCC culinary program. JCCC repeatedly staffs the US team for a yearly international pastry competition and has taken gold several times. One of my best friends focused on pastries when he went through JCCC, and is one of the best chocolatiers and sugar artists I've seen, in addition to being a damn effective chef, one of the few I know capable of turning a consistent profit in a country club kitchen.

 

I can't give any sort of comparison because I have no idea what school in Italy you might be going to. I just know the culinary program at JCCC, and especially the pastry program, is top notch. Not to mention, they just built an awesome new facility.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #4 of 6

What kind of question is that?  If there were nothing in the way, money, ex wife, whatever, I'd go to Italy.

post #5 of 6

After a year in a culinary program you would have a better formal education than you would after a four month program.

 

After a year that included four months in a culinary program and an additional eight months of working somewhere you would have more practical experience.

 

The second option would probably have you further along a career path, but that initial impact would be minimized after a few years of working the industry to where it would equal out with the first option.

 

Quote: Yogi Berra
 " When you come to a fork in the road....Take it "
Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #6 of 6
Quote:
Originally Posted by kuan View Post
 

What kind of question is that?  If there were nothing in the way, money, ex wife, whatever, I'd go to Italy.


At first thought, I would, too. No question about it.

 

On second thought, though, it would be a very good idea to develop a reasonable competency in the Italian language first.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Choosing A Culinary School
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › Choosing A Culinary School › Where should I study pastry and baking? Kansas or Italy?