I have always known that I wanted to be a chef, but my parents have always been against it, especially because of the salary. They said the only way they would pay for culinary school was if I at least got a 4 year degree at a university (I'm getting tuition free because of a scholarship) which I am glad that I'm doing so I can have a fall back and a normal college experience. But after that, I think I might be getting my graduate degree (probably in either business or biology). I know I want to go to culinary school because I am very interested in learning everything there is to know about food and cooking/baking. So should I waste my money on a 2 year degree or do you think a 9 month certificate is adequate? I am debating between Art Institute of Phoenix (2 year)which I heard is very in depth and teaches different cuisines, and Scottsdale Culinary Institute (Le Courdon Bleu) which has a 9 month program which I heard is a "shortcut school" which only teaches french cuisine but is half the price. Also is trying to get a graduate degree AND go to culinary school a stupid idea? I want to have my options open in case the my childhood dream doesn't work out. But thats like 7-8 years of education! Help me!
Last edited: Jul 31, 2010
