Confused with culinary schools

Hi All, I am new to this page and i hoping someone would be able to help me out here. I am very confused as to which culianry school to go to. My first choice is the Art Institute of Vancouver. I actually choose that school because of the courses they offer ( i also want to take courses in entrepreneurship) and i figured they offer more of the practical aspect than the classroom aspect. Lately i have been reading forums about how bad the school is. Some complain about how expensive the school is and how little you learn from the school which i think is a big shame. I also checked Stratford university in Toronto but not sure about that. I was hoping somehow would tell me something about what i have written here. I am so excited about going to cooking school but don't know which to apply to.

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Permalink Reply by Kasey B on April 21, 2009 at 9:25pm: I would look into who the teachers are and what their background is in. They are really the key to a good school. A lot of schools invest all of this money in technology and cools things that you many never see in the industry instead of talented teachers that can teach you anything you need to know.; ▶ Reply to This

Permalink Reply by Ajoke Azeez on April 22, 2009 at 5:14pm: Thanks Kasey for taking the time to reply to my mail. You obviously have a good suggestion but also a difficult one. I don't think its easy scrutinizing all the teachers in various schools when you don't have anyone in that school to talk to.Its also hard to carry out this suggestion if you are not living in a city where you can go into the school and look around to ask questions.I live in Fredericton,Canada at the moment and there are no cooking schools in the city.I would really appreciate it if you can suggest ways that i can go about this. Thank you very much for your help.; ▶ Reply to This

Permalink Reply by Greg Mueller CEC, CCA, WCC on April 23, 2009 at 10:59am: First ofo, have you worked in a professional kitchen before? Most people jump right into school and have not worked in a fast paced environment and find out they really dont enjoy it. It is important to research the instructors at the school and the classes they teach. I graduated from AII of Atlanta. I enjoyed my time there because the instructors were really good. Also look into the class sizes and the equiptment they have. Make sure that you will be able to utilize you time their wisely.
I would strongly reconmend having a full time job while your in school. Find a chef that is talented and has the time to teach you 1 on 1. Look around their kitchen, is it clean, are the cooks wearing clean jackets. More specifically look at their shoes. If their shoes are dirty you can bet that during the dinner rush the kitchen is going to get messy. Its very easy to learn the right way the first time but very hard to break bad habits.
Ivestigate if there is a chefs assosiations or similar ACF chapter nearby. You will find this a great networking tool as well as could help you land a good job. Happy Cooking!; ▶ Reply to This

Permalink Reply by Paul Green on July 12, 2009 at 3:05am: Chef Meuller has great advice. Try it out first. There are cooking schools, academies, technical schools, and apprenticeships. Often overlooked is the armed forces culinary program through which you can get a great education.

The biggest factor is total dedication.; ▶ Reply to This

Permalink Reply by Ajoke Azeez on August 26, 2009 at 11:34am: Who is Chef Mueller? Is he a member of this site too?; ▶ Reply to This

Permalink Reply by Bonny Hayes on November 27, 2009 at 1:18pm: These are great suggestions although I do not think being picky about finding a job in a kitchen will be that easy. You might have to take what you can get, but bear in mind that you have to do your best, even when others aren't.; ▶ Reply to This

Permalink Reply by Danette Griego on May 7, 2009 at 7:51am: Go to a Le Cordon Bleu!!; ▶ Reply to This

Permalink Reply by Ajoke Azeez on August 26, 2009 at 11:36am: Thanks Danette for your suggestion.but why would suggest Le Cordon Bleu? I heard its a good school and all but would love it if you anything specific to say about this.; ▶ Reply to This

Permalink Reply by Michael McCarroll on May 10, 2009 at 5:38pm: This is only my opinion, but culinary school is a huge waste of time and money. I worked in kitchens for ten years under some really amazing chefs. The best way to learn is hands on experience. Just work your ass off for any chef that is willing to bring you in. I went to culinary school, and didn't pick up anything at all except a huge drug addiction. The culinary industry is crawling with drug addicts, alcoholics, etc. I'm not saying that this will happen to you, but it's possible. Save your money and just work your ass off wherever you can get your foot in the door. Trust me, a chef is going to take a well seasoned line cook over a fresh out of culinary school punk any day. Like i said, this is just my opinion. Good luck.; ▶ Reply to This

Permalink Reply by Ajoke Azeez on August 26, 2009 at 11:37am: Thanks for your post Micheal!!!; ▶ Reply to This

Permalink Reply by Bonny Hayes on November 27, 2009 at 1:21pm: I am still in culinary school, and working full time in a kitchen. Right now I feel like I am learning more at work, but that all depends on where you end up working. I think both have their benefits.; ▶ Reply to This

Permalink Reply by Charlie Limoggio on May 18, 2009 at 6:45pm: You have to visit as many schools as you can. The comfort level with class size is important. You have to learn to trust you gut instinct as well. There is someone to complain about every culinary school. Try to ask for references of successful grads and don't listen to the whiners. I taught the Le Cordon Bleu program for 9 years in NH. There were always complainers and the success stories outweigh the whining! Every school will teach you stocks, sauces and the classical techniques. What you do with this is up to you.; ▶ Reply to This