WAY off topic: Culinary School

[Stephanie Brim]

I figured I'd let you guys know why I won't be buying much gear in the next few months...I'm pondering culinary school. I'm just looking around right now at prices and such for the programs, but I really want to do this. I love to cook, try strange and new cooking ideas, and present the dishes in interesting manners. I love it just as much as I love photography. As soon as I get another job (and I'm thinking of scrapping the grocery store idea and going for a prep cook position somewhere), I'm going to start looking into programs here in Iowa and the surrounding states, mainly in Illinois and Minnesota. I here there is an excellent school in Minnesota and I actually have a place up there that I can work in while I'm going to school and until I find a restaurant suited to my style of cooking to apprentice in.

I think that there are at least a couple people here who are in this line of work...I'm curious as to any advice that can be given as to schools, good places to work, etc.

 

[Scarpia]

An excellent idea Stephanie. So long as you are willing to study away from home I can reccomend two schools in the northeast. The Culinary Institute in Hyde Park, (just outside Poughkeepsie) New York and Johnson and Wales College (alma mater of Emerill Lagasse) in Providence, Rhode Island are both excellent. In addition many Community Colleges offer these courses as well. As Jaques Pepin says happy cooking and best of luck as well.
Kurt M.

 

[Stephanie Brim]

I was pondering this school in Minnesota because someone recommended it to me a while back. It has Le Cordon Bleu programs as well as the regular culinary programs. 🙂

 

[Scarpia]

Stephanie, check out the accreditation of this school before you commit to anything. There is a reference to Brown College (?) that is cryptic and there are no working links. That is not to say that the school isn't good but a well known and high reputation school is instrumental in getting that first job that will lead to a rewarding career. There may be a difference between the Cordon Bleu school in France and the course by the same name at this school. Be careful.
Kurt M. (amateur chef)

 

[Stephanie Brim]

Yeah, I'm going to be doing a lot of research before I do anything regarding school. I want to make sure I can get the best education for my money because, regardless of what people say, an education plays a rather large roll in the jobs you get, even as a chef. Talent is a key thing, but you have to have the education to back it up.

 

[rbiemer]

Stephanie,
I'm a working chef(have been for twenty odd years) who didn't go to school.
I would make three suggestions here:
1st-- Read Anthony Bourdain's book Kitchen Confidential. This comes closest to what the real deal is.
2nd-- Research very carefully the school(s) you are thinking of. Look at accredittation and post-graduate placement rates.
3rd-- Get a job in a busy kitchen. If you have no prior experience your first job will likely be dishwashing. Hard, messy, and underappreciated. It will, however, show you rather quickly whether this is a career you want.
Cooking for a living is vastly different than cooking at home and the skill sets are not the same.
I'm not saying you shouldn't pirsue this, it can be(and for me is)a rewarding career.
I've only ever been unemployed by choice, I make a comfortable living, every work day I know I've made a bunch of people a little happier than they were before.
I am saying that it is hard work. The stress levels get pretty high. The hours are long--55 last week for me and that's just slightly more than usuall. And some days you put out the best food you have and the customers still aren't happy.
But still, I wouldn't do any thing else. And I have done other things and hated all of 'em.
Good luck!
Rob