This is for PastryDiva and all the others out there who have attended/graduated from culinary school. How did you choose which culinary school to attend? Is there a list of the best culinary schools in the country? Are the skills and knowledge that you have acquired worth the amount of money you have paid? And any other pluses and minuses that you would like to share. I think many of us on here dream of having the opportunity to attend culinary school one day.

bikegal

ditto that question....I found out that there's one in Austin also...how do choose? What distinguishes one from another? etc, etc, etc

Thanks in advance.

I went to California Culinary Academy in San Francisco..enjoyed every minute of it very good school, instructors we're all very nice..provided everything including breakfast and lunch ..these schools are not cheap, but it 's worth every penny..I learned things that I never knew before..but what I know now is mostly self taught for me. I can do what some of those instructors had no knowledge of.. but I'm still very satisfied and glad that I went there..no regrets..go for it...

you go by reputation, and then by what you can afford.

But don't be put off by the cost, there are many financial aide programs out there.

Check everything out and just make sure they are acredited.

if you don't have the financial means nor the time to get a culinary degree, see if they have Continuing Education classes or offer something like a "chef's choice"...that's when they have enough interest in something and they bring in a chef to do a class.

I'm in both categories. I went to culinary school for Pastry & Cordon Bleu for Breads, but also worked full time in the Pastry Dept. of a big restaurant.

School was okay, but the information was so old and dated. (yawn!) Creativity wasn't encouraged. The chefs were so old-school and ancient. Doing anything "differently" was discouraged and questioned.

I'd say I learned 80% of the skills I use now at the restaurant job...AND I got paid at the same time.

antonia

you're so right, I'm having such a headache at school with all the day to day BS. The chef's look down on me because they classify me as ONLY a CAKE DECORATOR.

The kids pick up on this disdain and I get no respect. I feel like I"m putting in my time in a prison, I count the days that I have left.

I was talking to one of the YOUNGER, more approachable chefs today..( I've seen some cakes that he's done...

*DIVA sticking her finger down her throat..lol) and was talking to him about MMF and he was like what the heck is that?

I not only was explaining what it was, but how much more cost effective it was to use as a teaching tool since all they want is for us to master the TECHNIQUE....

he was looking at me while I guess I was growing a horn in the middle of my forhead!..lol

I am constantly taking classes on my own to update my skills..these guys have this "cushy" job and they are soooo stuck in their little "BOX".

when I was first asked why I was there, I happily told them that I wanted to get my degree and teach there...they scoffed at me and said that I needed to get a MASTERS in education...

HELLOOOOOO!!!...most of those Chef Instructors do not even have a degree...just experience and a friend on the inside..lol

And if I wasn't a "GOOD ENOUGH" teacher...why would I have been offered a job at a competing culinary school, when I went down as a Guest Chef Instructor...( I couldn't take the job as it was for the bread instructor and me and breads have an understanding...that I will never make bread again and they won't turn out like bricks..lol)

*Diva pulling out her hair..


As soon as I get my degree, guess who will be the first to get my resume? hahahaha!

I am here in New York City and I was considering it but was so discourage by comments I heard from other people here already attending. I got the feeling like they already started so they might as well finish,but they will still have to take classes on their own to be "Up to Date"

Just my 2 cents.

I attended a culinary institute in the local community college because it was close and affordable. I went at night for 2 years learning all different aspects of the baking profession. I thought it would be more detailed but looking back I feel that it was a good foundation for working in the industry. We learned a little about everything - sanitation, proper cutting techniques, prepping and cleanup as well as plate presentation, pulled sugar, buttercream, fondant. Chefs for the night classes were hard to come by but we did have some nice chefs from the Atlantic City Casinos that could give more insight to the industry than the full time teachers.

I'd love to take some of Colette Peters' classes one day.