Worried about getting accpeted (High school student)

Discussion in 'General Culinary School Discussions' started by mattk1100, May 5, 2014.

  1. mattk1100

    mattk1100

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    Home Cook
    Hello, as I'm finishing up my junior year of high school and have started to really look at colleges I've got some big concerns. I've for sure set on culinary school focusing on pastry and show piece work. However my problem comes with getting acceptance, since the start of freshman year I've missed many days due to chronic migraines to the point of being hospitalized on more then one occasion due to this my grades have fallen dramatically right now i'm sitting at around a 2.6 gpa. How big of a factor is this if i'm looking to apply at JW or CIA? (Any suggestions for other pastry show piece colleges I'd love) I have hundreds of hours of volunteer work as well as I'm chapter president for FCCLA at my school. Along with this I will have both year one and two prostart certificates. A large factor I'm going off is my competitions, I just won gold at states and am going to nationals this summer so hoping that it'll help things along some. What i'm wondering in truth are my grades going to truly be the downfall for me getting into the college I want? Thanks!
     
  2. wakeandcake

    wakeandcake

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    Professional Pastry Chef
    Bro, this is culinary school not MIT. No one cares about that other stuff. Your fine. You will get it. Just know that school does not make you a baker, you need experience first and foremost go snag a job in a bakery. Also check out the french pastry school in Chicago. They do all that showpiece shit there. Watch the documentary pastry kings or kings of pastry. There are a bunch of ppl that are in the doc that are from the french pastry school in Chicago.
    Good luck.
     
  3. flipflopgirl

    flipflopgirl

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    Retired Hospitality
    Welcome to Chef Talk matt!

    You have certainly come to the right place for answers to your questions.

    CT is unlike any other industry forum I have been a member of.

    The accumulated years of experience reflected by both pro and cook at home members is staggering.

    This experience is shared freely with anyone who asks.

    So get something to drink, find a comfy place to sit and dig in!

    mimi