[fieldbelow]

I'm currently an undergrad at a four year college, woohoo English majors, and I've recently thought about attending culinary school for the past year (patisserie and baking) but I don't know much about it. I've done a little research online for some schools (CIA, Le Cordon Bleu programs) but I still don't really have a feel for it. I've still got some time to think about it, but I was just wondering if anyone out there has attended, is attending, or is planning to attend culinary school. Any words of advice? Stories? Thanks!

[Hannah_]

My college in Dublin, Ireland is the culinary arts school, as well as tourism and events. They have Patisserie courses I'm pretty sure.
Only one in Ireland.
www.dit.ie

[fieldbelow]

It looks really nice. What are you studying there? I never thought of going out of the country for me, but that's sounding like a really cool idea.

[RJet]

If you've got the heart for culinary then do it! though I don't think there is a lot of money in the field itself.

[KidRobot]

Originally Posted by RJet

If you've got the heart for culinary then do it! though I don't think there is a lot of money in the field itself.

Uh.


Pretty sure people need to eat.

[Michifoxx]

Ive been kinda thinking aboit this as well...not sure if id actually go through with it though.

[fieldbelow]

Originally Posted by Michifoxx

Ive been kinda thinking aboit this as well...not sure if id actually go through with it though.

Really? Yeah, it kind of is a leap of faith for me...I don't know many, if any actually, who have gone through culinary school.

Originally Posted by KidRobot

Uh.


Pretty sure people need to eat.

Haha, this is my argument to most people. I think if it all works out, the goal for me is to be able to open my own place. But that's years down the road assuming culinary school becomes a reality.

[Michifoxx]

Originally Posted by fieldbelow

Really? Yeah, it kind of is a leap of faith for me...I don't know many, if any actually, who have gone through culinary school.



Haha, this is my argument to most people. I think if it all works out, the goal for me is to be able to open my own place. But that's years down the road assuming culinary school becomes a reality.

Yea its kinda like you cook a really good meal and you think hey, maybe i can do this. I'll be a chef. But then you actually think about it..and its like nahhh.

[KidRobot]

Originally Posted by fieldbelow

Really? Yeah, it kind of is a leap of faith for me...I don't know many, if any actually, who have gone through culinary school.



Haha, this is my argument to most people. I think if it all works out, the goal for me is to be able to open my own place. But that's years down the road assuming culinary school becomes a reality.

Not quite culinary school but my brother in law has been a chef at Friday's since he was 18 and went to school for hotel and restaurant management. Now he is now the executive chef and owns 60% of a pretty upscale place in Jersey City and makes quite a bit. It seems like he went a much less risky, but similar path to what you're suggesting.

[mike25]

I started at Le Cordon Bleu in Boston at the beggining of January. Its kind of hectic at the moment due to them changing the way they're doing the schedule but i hear good things about the other ones. So far its been pretty easy, the one i go to has a block system where you have a class or two for three weeks straight, from 7- 12, 5 day a week, for 12 months straight then a 3 month externship. I wouldn't reccomend it if you heart isn't fully in it. I breezed through the first Culinary class but some people have taken it 2-3 times, but they're clearly there for the wrong reason. Also it is quite expensive, I'm paying $38,000 but that includes all you books, your knives, and your uniform. The people i go to school with are quite diverse, Ranges from ages and ethnicitys, people who have worked in the industry for 20+ to people who wanted to change jobs. It's what I'm truely passionate about so i think the money and intense schedule will be worth it.

[bstthngunvrhd7]

A friend of mine started out at C.H.I.C. in Chicago (before I met him) and he decided it wasn't for him part of the way through and because he had to pay the entire year up front, he was not able to get his money back. So if you are unsure of if you want to be there the entire year, make sure that you know what the refund policy is because he is paying for an education he never got.

p.s. and yes I do realize that it is something he should have looked into before doing it....

[suchatragedyx]

I love to cook and bake, and I'd love to be a pastry chef, only thing is I'm a super dedicated vegan, and I feel like the only way I could get a proper education in the field would be to sacrifice my ethics. Would there be any way to avoid that while attending a cooking school?

[fieldbelow]

Originally Posted by mike25

I started at Le Cordon Bleu in Boston at the beggining of January. Its kind of hectic at the moment due to them changing the way they're doing the schedule but i hear good things about the other ones. So far its been pretty easy, the one i go to has a block system where you have a class or two for three weeks straight, from 7- 12, 5 day a week, for 12 months straight then a 3 month externship. I wouldn't reccomend it if you heart isn't fully in it. I breezed through the first Culinary class but some people have taken it 2-3 times, but they're clearly there for the wrong reason. Also it is quite expensive, I'm paying $38,000 but that includes all you books, your knives, and your uniform. The people i go to school with are quite diverse, Ranges from ages and ethnicitys, people who have worked in the industry for 20+ to people who wanted to change jobs. It's what I'm truely passionate about so i think the money and intense schedule will be worth it.

This was really helpful. Thanks! And you're liking it so far? You're not doing baking though, right?

[mike25]

Originally Posted by fieldbelow

This was really helpful. Thanks! And you're liking it so far? You're not doing baking though, right?

I'm going for an AOS in Culinary arts but I'm required to take Intro to Baking and Adv Baking, which im happy about. I start my second cooking class tomorrow!

[anon4321]

Culinary is a great way to go if you can cope with all the stress.