Culinary School Advice
Thread started by
steph at 04.10.09 - 1:22 pm
I know there's at least a handful of you guys on this site who are chefs. I just wondered if I could get some opinions on different programs/ any other advice you could impart.
Where did you go? Cost? etc.?
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Have you talked to Syoma? He's at Cordon Bleu in Pasadina, I think....
pavetheplanet04.10.09 - 1:24 pm
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Talk to Drooby, he can offer tons of advice.
Eric Hair04.10.09 - 1:28 pm
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i'm making a list, and checking it twice.
steph04.10.09 - 1:32 pm
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i went to sushi school and thats what i do now,love it.
the main question is what do you want out of school?some are good most are not worth it.being a chef is really hardway to make a living. if you think you are going to cooking school and come out a famous chef think again.you have to put in alot of time and hard work.that being said the top 3 schools in america are:
1 culinary institute of america [CIA] new york. expensive
2 california culinary institute [CCA] san fransisco. expensive
3 western culinary institute portland or. reasonably expensive
i would look into a formal internship with a certified master chef locally.that way you learn theory and practice at the same time and get payed at the same time.
ive been a chef for over 20 years and if you want to talk feel free to e-mail me.my info is on my M.R. profile.
good luck
robert stanfield04.10.09 - 1:56 pm
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@ robert
thx sent you a myspace message
steph04.10.09 - 2:57 pm
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Funanu, Drooby, Robert, Syoma, and Maya!!!
imachynna04.10.09 - 3:33 pm
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There is a culinary school here at my school (The Art Institute). Three doors away from me. They get to wear funny little chef hats!
SPOOK04.10.09 - 3:44 pm
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I did 2 years of culinary arts at LA Trade Tech. Their culinary arts program and baking are one of the best in LA.
Le Cordon Blu is a great school if you can afford it.
To be honest, i've talked/worked next to a lot of executive chefs and they all tell me the samething. They rather hire someone that graduated from LA Trade Tech over someone that went to Le Cordon Blu. Trade Tech teaches you how to clean and break down a kitchen. Le Cordon Blu has a staff that cleans up after you.
Its $20 a unit over at Trade Tech. Which is a good deal. Aside from that you have to buy the books, chef coat, pants, hats, knife set(which can get a bit expensive) and other materials.
LA Trade Tech is also close to USC.
If you need more info, feel free to email me.
funanu04.10.09 - 7:15 pm
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I went to the CCA in SF in the early 90's...it was a great experience. However, I'd follow FUNANU's advice or just get a job and work your way up...tough times for the biz tho.
TheJen04.10.09 - 8:10 pm
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i would take funanu's advice.
also, mission college in sylmar offers a culinary program. i work with really talented chefs and one of them went to school there. he doesn't regret it a bit. he actually is encouraging me to go there instead of dropping mad money at le cordon bleu.
coldcut04.10.09 - 8:14 pm
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I'm a Private Chef and Instructor. Email @ christianrinaldi.com
If you need some help.
chefxian04.10.09 - 9:24 pm
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thanks... yeah funanu that's what im looking at doing right now it's so cheap!
steph04.11.09 - 3:49 pm
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