Update on the whole culinary school thing.

[Stephanie Brim]

I got some information from The Culinary Institute of America yesterday and spent some time going over the application and what you need to apply. I'm so excited. I'm still waiting on information from Johnson and Wales, but I highly doubt I'll go there after seeing the information on CIA. It looks and sounds like the perfect oportunity for me to do two things: get out of Iowa and get real experience as a real chef's assistant in a real restaurant environment.

No one in my family is really supporting me on this, however. I'm not that worried about that, but it's kind of depressing. I finally get serious about what I want to with my life and it seems like no one cares. My grandfather is trying to get me to go work in a factory.

That said, I'm making some changes in my life to accomodate the fact that not only am I going to be working at a job where I'm not going to be making much money for a while (I have to find a prep cook job at a restaurant for one of the requirements of enrollment) I'm going to be spending way too much time in the kitchen to do much of anything else. No more camera collecting for a while, in other words. I'm okay with that, though.

So yeah, this is why I've been away for a while. I'm back now, at least for a bit. I haven't taken the camera out in two weeks. I should do that later this week after I go around and see about jobs.

 

[Graham Line]

That sounds like an interesting career move, but keep your eyes and ears wide open when they start talking about 'student aid.' A couple friends' kids have gotten in way over their heads with loans going to Western Culinary Institute here in Portland, Ore. I'd hate to see someone stuck under an unmanageable debt when they're just starting out. Best of luck.

 

[jlw]

My grandfather is trying to get me to go work in a factory.

Being a chef's assistant in a restaurant IS like working in a factory! (Only hotter, more dangerous, and in most factories, your supervisor doesn't have a drawer full of knives...)

But this sounds like a good move if you really have a passion for it and can stick it out. I've got several friends who have gone through programs at what they like to call "the other CIA" and they speak very highly of it.

A couple of thoughts:

-- Don't fix your thoughts solely on the restaurant end of the business. Research chefs work nicer hours and make good money.

-- If you have a chance while you're at CIA, see if you can get into one of the food styling seminars they teach. This would be a natural for someone who's interested in food and also has a knowledge of photography.

 

[Trius]

Stephanie: I want to encourage you 100%... if this is your passion, then don't let ANYONE discourage you. Your family are only worried about how hard it will be, and they are right that it will be difficult. But not having your passion (it's a rare family or friend that can see someone else's vision), they can only see the glass half empty ... or even worse!

One of my favourite chefs, Michael Smith (http://www.foodtv.ca/tv/hosts/hostdetails/host_23495.asp) is a CIA graduate. Not only is Michael a great chef, having three different Food TV shows to his credit and his own restaurant (Maple, in Halifax, Nova Scotia) but I think he's a wonderful human being. I'll wager that if you emailed him he would be willing to offer some helpful advice regarding becoming a chef in general, and CIA in particular.

Becoming a chef or sommelier is something that attracts me as a retirement career. As a photographer and having some least basic writing skills, maybe I should consider wine writing; hmmm.........

All the best, and keep in touch. Keep a diary and post from time to time.

Trius

 

[jan normandale]

Stephanie,

if you don't do this and follow it through you will always wonder and may even regret not trying. Take the advice that you get, keep it simple. Work hard, study, don't spend, go to bed as early as possible, avoid drinking and avoid debt as much as possible for the first 2 years of the program.

Most of your class will drop out within 3 months, one half of the original class will show for the second year. The graduates will be about 25 percent of the original enrolling class in year one.

Keep your head up and try it. Nothing ventured nothing gained. You are young, now is the time to try.

Bonne Chance!

Jan

(disregard my avatar, it's a 'joke')

 

[rbiemer]

Stephanie,
Good luck! Work hard and PLAY hard! You'll need what little "off" time you'll have so use it well. One important thing I'll strongly suggest: always buy good shoes. You'll need 'em.
Let us know how things are going when you can.
Rob