HELP! I need some advice!!!

Discussion in 'General Culinary School Discussions' started by skopeloschef, Jun 15, 2005.

  1. skopeloschef

    skopeloschef

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    I decided to take the plunge and go to culinary school. I am a spanish citizen so I can go to school here in Spain much cheaper than going to the US. HOWEVER....I have been excepted to a school in Bilbao which requires the students to work half day in local restaurants for the 2 year period.....no pay.THer is also mandatory work on the weekends. Basically no life for 2 years. Is this a blessing or a curse? The schools in Switzerland all provide experience THEN a paid 6 month internship in a restaurant. Also the school says its preparing comme and demi chefs.....there is no diploma.... no Cordon Blue certificate. Is that enough? Is the 2 year commitment worth it? Switzerland is looking like a good option if I can come up with the money. Please give me input
     
  2. panini

    panini

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    Ask for a small list of graduating students and give them a call to see how they feel.