Santa Rosa JC vs. CIA-Greystone

Discussion in 'Choosing A Culinary School' started by chef2bmiller, Mar 28, 2014.

  1. chef2bmiller

    chef2bmiller

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    Culinary Student
    I am currently enrolled in the culinary program at Santa Rosa Junior College but have plans to transfer to CIA-GREYSTONE for Baking and pastry. I can't get an unbiased answer from either school. Is this the right corse of action? I'm not worried about costs, just the educational value. Any and all constructive advise and comments welcome.

    Thanks
     
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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    In my opinion going to CIA after this would be overkill you best bet would be to get out into the industry. You might pick up a few bits and pieces at CIA but you will have pretty much covered everything at your first school. Remember this is a trade not like getting a degree in psychology where you need a masters.

    What are your goals why do you feel attending two culinary schools will help you meet those goals. Recently I taught a class in Delaware to some students in a trade school and was truly suprised by how many of these students felt the need to spend more on culinary education. They had or will have spent 3+ years cooking every day and learning from excellent instructors. After that going to a big name school is either just for fun or overkill.

    It takes time to build up your resume and also you will do much better if you find a pastry chef who runs his own shop and is profitable. Work for him for 3 years and learn how he makes his money. School teaches you how to cook but very little about running a profitable shop.

    My advice get in the field as soon as you finish your junior college program.
     
  3. chef2bmiller

    chef2bmiller

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    Thank you for getting back to me. I've talked to the pastry chefs and store owners here and they won't bring me on (even in a voluntary roll) with out at least a certificate. I was thinking of getting a certificate at SRJC for Cooking and then go to CIA-GREYSTONE for Baking and pastry, that way I can have a wider base of knowledge. The CIA-GREYSTONE has an externship at some great places like Buchon and The French Laundry. I'm hoping with those opportunities I'll get the knowledge I need to run my own shop. At the same time I really like the chefs at SRJC so that's my big dilemma. Thank you again for getting back to me.