Questions about culinary school!

Discussion in 'General Culinary School Discussions' started by jkojos, Jan 27, 2012.

  1. jkojos

    jkojos

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    My name is jordan, im a 15 year old from sarasota florida who's dream is to become a chef. Cooking is something that drives me to push myself harder than anything and try and accomplush new things. I just have a few questions for you. First, i was wondering your opinion on schools. For instance, would it be a better decision to go to a school like the CIA or to go somewhere smaller such as keiser university where i would be able to get more work experience in the industry. Also, any just advice you have would be very much appreciated.
     
     
  2. chefmikes5

    chefmikes5

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    Professional Chef
    Hey Jordan,

    if your not working in a restaurant now I highly recommend doing so.  If you are,  great!  I believe you can go to any school and it's up to you to get the most out of it! I went to Johnson & Wales University and they had a weekend program where you can take a 3 day class and learn about the school. I'm sure other schools have them..they run in the summer time so I would look into that. 

    Good luck

    Mike
     
    Last edited: Jan 29, 2012
  3. jkojos

    jkojos

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    I'm not working in a restaurant yet, because the fl job regulations are that if you're under 16 there's really nothing you an do in a restaurant. But am planning on it as soon as i turn 16
     
  4. jellly

    jellly

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    Professional Pastry Chef
    Jordan - Good luck to you.  There is definitely more than one path to success in this industry and only you can know which feels right.  Some things to consider might be how much money you may be able to save before you turn 18.  Also, what kind of cooking do you want to do and where?  For example, do you like the idea of someday opening your own casual bistro somewhere or do you dream of working at the top restaurants in Manhattan?

    There isn't one right answer for everyone, but it is great that you are researching your options now.  When it comes time to choose, go with your gut and what feels right to you.
     
  5. chefedb

    chefedb

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    Before you lay out all that money,  get a job in restaurant or food facility first

        . When I taught school, I can't tell you how many students droped out because they found out the truthes about the industry and not the fairy tails the school told them. GOOD LUCK TO YOU. Schools are there to make a profit thats it.
     
    paul murphy likes this.
  6. jrswift

    jrswift

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    I couldn't agree more.  It's very important to understand what really goes on "behind the curtain".  That experience will then help you to determine whether or not being a professional chef is "in your DNA".  As one of my instructors once said "this profession chooses you, you don't choose it"....

    I too recommend looking into the 3-5 day programs or boot camps offered by most schools. A very cost effective way to try out an institution without forking over beau-coup bucks in tuition. 

    Good luck...

    J
     
  7. fryerqueen

    fryerqueen

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    The American Culinary Federation offers apprenticeship programs for those 17 or above, no experience necessary, in a handfull of locations around the US. One of those locations happens to be Sarasota, Florida. I've looked at it in the past, and it really looks like an excellent opportunity. Unfortunately for me, they don't offer a program anywhere even remotely close to my area... So, basically, if I were you I'd jump on it.