Hello everyone, new to the forums and I have finally taken a step into a direction of a possible career. I enjoy cooking in my kitchen, I enjoy fast paced atmospheres and critical thinking and I think becoming a chef is just what I am looking for.
Their are a few schools out where I live and i do searches and get mixed reviews on them.
the schools in question are Le Cordon Bleu, Le'cole Culinaire a few of the Community colleges( require a bunch of stuff before you can even get into the program) and Culinary Institute of Saint Louis. They all seem to offer pretty much the same things just different prices.
More on what im specifically looking for is the fundamentals of cooking, prepping, cutting, chopping. Im not really looking to spend 2 years doing this so something with a about 10-12 months span. A place where i can get into a restaurant and start working my way up( thats how it always is right?)
In any case what are some experiences you guys/gals may have had with these hands on schools, good, bad, ok
Any info would be of great help as i dont want to be in debt for no reason.
Thanks again for the info.