Confused with culinary schools

[Ajoke Azeez]

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.

[Daniel Kangiser]

I will just say that I have never landed a job because of my formal culinary education. Unless you have experience with that education it does you very little good. Upon graduation you are more likely to get a line cook position then a chef position that the school promised you when you signed up. These schools are promising the world to new students, and many of you will be disappointed when reality sets in after graduation and your student loans come due. If you can get education for free do it. Certification is not the key to landing a good job, knowledge is. When I went through Chef's school in 1990 the cost was 10k, now that same school costs you 57k, that is over a 500% increase in tuition in less then 20 years yet wages have decreased in the area by over 20% in the last 20 years. They are offering the same curriculum as when I went through, but they were taken over by the Cordon Bleu. Nothing changed, but the name and what they think is a prestigas name. So now the French are trying to take over NW Regional Cuisine by buying the major culinary institute in the area. They want to have a hand in developing the future of NW Regional Cuisine, and their influence is obvious.

[Ajoke Azeez]

well said Daniel!!!

[Daniel Kangiser]

Thank you Chef Azeez, but I am sure that many on this site feel differently then I do, only to find out that when they go to get a job, most of it is about you and how you handle the first interview. Education helps, but so does knowledge, which you can get many different ways and for free. Every single thing the culinary schools teach you is available in the library and it costs nothing.

[Jennifer Ginette Michel]

In my personal opinion, Culinary School is a door - either you walk in, take a look around and say "Gee, this is nice" or you back out the doorway and say "This isn't what I'm looking for." What you put in is what you will get out - there are many fantastic programs but it's only if you have the dedication and willpower. It's a competition everywhere. Johnson & Wales and CIA is all good and dandy if you have bucko bucks lying around in your pockets or have the government fund for the entire thing. Debt isn't a promising future and like you, Azeez, I am more practical then classroom (when it comes to the culinary world that is.)

The school I go to, Lincoln Culinary Institute (formerly known as Connecticut Culinary Institute) has decent programs. Look everywhere. There's bound to be an interesting place or two or even go for apprenticeship. Also, never stop learning - I definitely won't.

No one can tell you what School is best for you. You'd have to figure it out on your own. Goodluck and I hope you get somewhere.

[Ajoke Azeez]

Thanks Jennifer.....Good luck to you too?

[Daniel Kangiser]

Yellowstone National Park has an apprenticeship program, you can work in the most beautiful place in the world and get educated with them, not have any student loans, and get paid at the same time. A win, win, win situation for anyone thinking of going into the culinary field. If you are interested in the program contact CEC Mike Dean, a member of this site. He is a very knowledgable Chef, and a great guy to work for.

Chef Daniel

[Kirk Kief]

Look for a school that is ACF acredited.

[Cathy Nance]

Look for ACF to be a part of the school you decide to attend. I suggest you join the ACF for networking. I also definately suggest you get a job in a kitchen to decide if that is your passion before you go to school. There are people who start school and drop out after they find out what it is really like or don't use the skills to work in the field.