I have been thinking about changing my career and I have always loved to cook, and love food in general, so I am considering culinary school.
I am not necessarily looking to get a job as a chef in a restaurant, though. I have an MBA in marketing and a management consulting and corporate strategy background, and I wouldn’t mind combining my business background with my culinary school education. As a result, working in a restaurant isn’t necessarily my top choice for a long term career path. There are other options that sound more appealing to me, such as a more corporate job at a food company (maybe as a food tester or even a corporate position), culinary consulting company, food testing/recipe creation at a food company, writer, or the Food Network. Do those types of careers require prior restaurant experience? What does it take to get a job in those areas?
I live in NYC area so I will only be considering NYC schools. I think that primarily means The International Culinary Center (formerly the French Culinary Institute), The Institute of Culinary Education, and Le Cordon Bleu, but I am open to other ideas. The school with the best career services and that provides the best long term career options is my top choice. Based on my initial research that seems to be The International Culinary Center, but I would like to hear the thoughts of people who have been thru these programs and/or are professionals in the food industry.
Any thoughts and advice are welcome.
Edited by Slartibartfast - 6/2/15 at 1:31pm