WHICH SCHOOL IS MORE ACCPETED BY EMPLOYERS?

Discussion in 'Choosing A Culinary School' started by jojo81, Aug 23, 2012.

  1. jojo81

    jojo81

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    Culinary Student
    the art institute   or AI

    culinary institute of america or le cordon bleu?

    I want to go to school  but I don't want to waste time or money on the wrong school.

    Any help is welcome.
     
  2. petemccracken

    petemccracken

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    All three will teach you culinary basics, what you get out will depend on what you put into school, and I do not mean $$$!

    If you are asking which will provide you the most money after graduation, that depends on:
    • How dedicated you are, and
    • How much you pay attention is school, AND
    • How much you study, AND
    • Where you work before, during, and after school.
    Remember, you can also learn basic culinary skills at a community college for about 1/10 the cost of any of the above.

    Remember, a student loan costs about $12/1000 per month for a ten year payoff. That's about $240/$20,000; $360/$30,000; or $480/$40,000. At the high end that is about $3/hour of your TAKEHOME PAY for ten years.

    CIA will require you to have commercial kitchen work experience PRIOR to being accepted, I'm not sure about Le Cordon Bleu or AI

    Good luch!
     
  3. iceman

    iceman

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    Education is education ... and skills is skills. They are both good and important points.  However ... you can have all the education in the world, but if you ain'te got the skills ... you should just grab a broom.  I'm CIA.  If I was going to do it over, I'd go Community College instead.  They have become quite good, and they're a whole lot more affordable.  
     
    Last edited: Aug 23, 2012
  4. jojo81

    jojo81

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    Thank you so much for the advice it was brilliant and very helpful.

    Stay in touch ! Joe,
     
  5. duckfat

    duckfat

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    Cost aside the CIA and J&W are by far the two most "accepted" schools in the US. The simple truth is that all HR managers have heard of those schools and there is  a lot of working alumni in the field from those schools. (never under estiimate the value of being interviewed by a fellow alum) Every town from here to timbucktoo has a CC with a culinary arts program. Once you leave the immediate area of a select CC no one has heard of that school. IMO that can make CC by far the most expensive in the end if you leave the area you went to school. Having said that there are some great CC programs out there but if you have to pay out of state tuition the cost goes up considerably. A small detail that often gets over looked.

    The bottom line is almost any school is better than no education but be sure to choose an accredited program affiliated with the ACF if you opt for CC. Just remember that just as with most things in life you get what you pay for. ;)

    Best of luck either way!

    Dave
     
    Last edited: Aug 23, 2012
  6. iceman

    iceman

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    I think I'm gonna disagree.  Any good CC that teaches you the proper basic things is as good as J&W or the CIA for what you learn.  Big name schools are really impressive ... for about three(3) minutes.  They are forgotten 30-seconds after you're told to do some kinda skill-performance thing and you either do it ... or not.  Even if you are Thomas Keller Jr., if you don't have good kitchen skills to back up your encyclopedic culinary knowledge, you're gonna be handed a mop.  On top of that ... all the important guys hiring at any really good place, know all the CCs in the area of where you are applying.  Every student from those CCs has been there too, looking for a job.  
     
  7. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I really don't think school has anything to do with it personally. If you go to a school like CIA or a technical school and learn the basics that is what people that will hire you are looking for. Once you start going above and beyond looking for more than a cooks position then they will look at experience. Every place I worked it mattered most how you carried yourself and handled yourself in the kitchen the first week. No one ever asked me about school just whether I would be on time, if I knew the basics and what pay I would accept.
     
  8. chefedb

    chefedb

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    HARD KNOCKS UNIVERSITY   Or HK U
     
  9. duckfat

    duckfat

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    Getting a job as an Executive Chef for a corporation after just going to the school of hard knocks is not an easy, or fast path. The School of hard knocks does not come with a degree no matter how good you are. AFAIK you can't get ACF certified with out some education credits. Experience with out education will not yield the best results over the long run for the vast majority. If you just want to be a cook then don't go to school. If you want to be a Chef, get certified and work at the upper levels in this industry then school is a wise choice.

    The path you take certainly makes a difference. Once you've gone beyond a cooks position your employer will only be looking at your work history, they will be looking closely at your education, your criminal history, your credit history and even in some cases your social media history. Once you reach the level of an Exec Chef for a corporation HR will probe every orifice before you get that interview.

    Simply put no interview = no job and schools with names that are recognized have a major advantage in getting to that stage as long as you do your part.

    Dave
     
  10. robo

    robo

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    CIA and J&W are top of the line, you are gonna get in the door of any restaurant or hotel with these credentials alot easier then school of hard knocks or CC. I'm not saying the that makes you a better chef, it will just give you more opportunities.  Just like in the white collar world, a person with a degree from Notre Dame will probably get a closer look than a person that that went to community college.
     
  11. arielle

    arielle

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    I would imagine that school for chefs is like school for anything else. You can only get so far as a chef without education just like in any job. You'll get to a certain level and then be told that you're not getting any higher simply because you don't have the piece of paper. Not saying that having that paper is going to get you everywhere, but 2 candidates that have about the same skill, or even one with less skill, but better educational background will usually be considered first.

    After a while it really doesn't matter where you went to school, but that you did. Say in five years, experience is going to be the most looked after in addition to awards and accolades.
     
  12. sugarhoney1

    sugarhoney1

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    I just graduated from LCB London and having been in the industry a couple months I can definately see the level they teach at versus what is required in the industry.  I have found that you get your money's worth doing their cuisine diploma, but NOT their patisserie diploma!  I've seen what the pastry chefs I work with are doing, and talking to them I've discovered that the course is outdated.  Their head pastry chef has been out of the industry for about 16 years which I think explains alot.  I just get the feeling of 'why didn't i learn anything at this school?'  I wish I had studied the patisserie diploma at LCB Paris because I hear it's the best in teaching patisserie.  However, I think it's good to have to have LCB on your cv, but really, it's just a name.
     
    Last edited: Sep 14, 2012