Interested in Your Thoughts on Culinary School(s)...

[mishquilt]

Hello all.
I'm toying with the idea of attending either a two-year culinary program (Associates in Culinary Arts) or an intensive Certificate Program in Pastry and Baking Arts, which requires 500 hours of hands-on instruction. I have so many questions/concerns, that I'm not sure where to begin. Ultimately, I would love to hear from those of you who have been down this path. As I see it, there is merit to each program individually. My goal is not necessarily to be a chef. I know that I would like to be marketable in the food industry and I have always leaned towards the baking side of culinary arts. At this stage in my life, while employment is necessary, I would like to do something I enjoy. Title/position is not as important to me as the opportunity for growth. If I could own my own establishment, that would be ideal but I must start somewhere. Where to begin? I spoke to a chef recently--he is in the process of opening a new restaurant not far from my home. He has a long list of credentials as "Executive Chef of..." and he basically stated that he would rather hire someone with experience and not necessarily someone with a degree. He also had negative things to say about the local community college and the culinary program offered. He is the one who suggested the certificate program at a not-so-local college. While this program sounds great, it won't allow me the flexibility to take courses that fit in with my family and my commitments. It would require my attendance every weekend (both Saturday and Sunday) for about 14 months.
I'd be interested in your thoughts.

mishquilt

[Jessnc]

I'll let you know what my decision was with my Culinary school experience and where I'm at now and how I feel about the industry in general and I hope it will be of some help to you.

I decided to go to a community college culinary school (not necessarily because I was striving to be a chef - just cause I love food and always wanted to go to culinary school). I decided to go with the Culinary Arts Associate Degree program as opposed to either certificate program (culinary or pastry certificate). Though I did know that once I was in the workforce I would want to be involved solely in the baking/pastry aspect.

How much did I learn while in Culinary school? I can say that I absolutely learned most of what I apply on a day to day basis through working, hands-on at my job. I'm sure that is the same for most occupations. I learned a lot of the basics and had a great time at school, so now I have the degree to show for it, but I wouldn't say that gives me a huge edge over someone who has been in the industry for 10+ years.

I have a lot of trouble finding work that pays well and offers benefits. I don't regret my decision to go to culinary school, but I regret having unrealistic expectations about working in the industry. If you want to own your own place that's another story. I don't know how much experience you have in the industry. I am not the only one out of my fellow classmates to be experiencing this letdown with work. Most of the girls who were in school are now pursuing other occupations outside of the culinary field. A good friend of mine who is very talented and won competitions while in school can't find anything that will pay him more than $20,000 with benefits. (We went to school in NJ)

It surprises me that a culinary program would require that you attend classes on Sat and Sun. As far as I know, most schools give students off on the weekends so they are free to work when restaurants need them most.

I hope this helped a little bit, if you were able to make some sense out of it. Let me know if you have any questions. Good luck to you!