Originally Posted by Chefross
Best advice I can give you is to get a level entry job in a kitchen and get some experience from that while you are in local college.
You will end up having an advantage over your peers in that you will have had real industrial experience.
I know it's not a fancy, everything is made from scratch place like I'd love to be in after culinary school, but I did just get promoted to line cook at T.G.I.F. so I'll have some line experience with a Cert. Which would be nice.
Originally Posted by IceMan
The biggest percentage of people laughing at culinary school are those that couldn't get in. High price doesn't really make a school any better, however the most expensive (I think)
is the best. I live 20-30 minutes from a great CC/JuCo program. It's affordable and very very good. Things are what you make them. The school I went to was paid for through the GI-Bill. It's the best. Without that I wouldn't have gone. I would have gone to a CC/JuCo.
I think you just might be right. I bet they all couldn't get into college so they bash it. I just don't seem to understand the big colleges though. From what I read, Culinary school is a kick start, and you really learn more from your chefs then any school could ever teach you through experience. So, does CIA give you a bigger job advantage?