› ChefTalk Cooking Forums › Culinary Students › Choosing A Culinary School › Advice on culinary school
New Posts  All Forums:Forum Nav:

Advice on culinary school

post #1 of 5
Thread Starter 

Hi! New to the forum!


I am considering investing some time and money in my passion for cooking and was looking for some advice for a culinary school. I have two goals in the end:

1. To pursue a career or entreprenuership around food and cuisine (catering, product development, business development, etc. etc. - so not necessarily working as a professional chef)

2. Learning for personal enjoyment


I would really like to learn the basics and foundations of cooking techniques, food preparation, kitchen organisation, meal composition etc. (hope this makes sense…) - ideally with some focus on the science of food. In other words, learning the fundamentals rather than deep diving into a specific cuisine or field.


My current experience is limited to spending a few hours per week experimenting in my home kitchen for the last few years.


Ideally looking for a school in Europe and a program around 6 months long or so. So far, I’ve looked into HRC Cold and Hot Kitchen and Diplome de Cuisine at le Cordon Bleu.


Any advice??


Thanks! :)

post #2 of 5

Where are you located?  For what you want a local community collage might be the place to start.  Start a business program a a 4 year school and work in commercial kitchen.  Why do you want to go to Europe?  Also welcome to Cheftalk.

post #3 of 5
Thread Starter 

Thanks! Located in Stockholm, Sweden so that's why Europe is preferable (closer and likely easier with visas) but I'd be open to other places as well.


Regarding college, I have already graduated and worked for a few years (business consulting) so this would be more of a move in a different direction and to open up for entrepreneurship in a field that I really like.

post #4 of 5

Local community college is the route I took. They have an accredited program, which is nice.


The one thing that a Pastry chef that I worked for told me changed culinary school for me, " you get out what you put in."

She went to Cordon Bleu here in the US.


Really, you can do the bare minimum to get by in culinary school, and have your diploma, but if you actually want to learn, volunteer for events, practice what you learn in classes at home. Buy a giant bag of potatoes and go home to practice classical cuts, know your mother sauces, and small sauces.


I left a job in a warehouse driving a forklift, and it paid well, to go work in a kitchen. Chop onions all day, make soups, sauces, work the hot line. I have not looked back since. Now I bake bread in a Hotel, and could not be happier!


Wish you all the best.

post #5 of 5
Thread Starter 

In order to follow up, in case someone else has a similar question:


I ended up choosing HRC Culinary Academy in Bulgaria - I went with a shorter, 14 week program, which is basically the first semester of the two year program that most students are enrolled in.


I am very happy with my decision. HRC offers high quality teaching, a thought-through curriculum, modern and new facilities and is significantly less expensive than many other European schools. The administration can be quite disorganized from time to time, but as it is still quite a small school, most administrative issues can be easily solved anyway.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Choosing A Culinary School › ChefTalk Cooking Forums › Culinary Students › Choosing A Culinary School › Advice on culinary school