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Posted at April 26, 2014, 7:51 am: I have recently been laid off and am looking forward to a career change by taking a year-long culinary arts program. I am very inspired by Ruhlman's 'The Making of a Chef' and Ruth Reichl's writing. I've worked in kitchens and bars, but never felt 'qualifed' to work in the kitchen as a cook; always the bartender, never the chef....*sigh* My question: There is a very nice local school here in Austin that accepts 8 to 10 students every class and teaches students basic culinary curriculum whilst allowing students internship experience working for the catering company that also uses the schools' kitchen. The staff is very nice and helpful, the chefs are well known and highly respected in the community, and I am likely to get very personal attention and good recommendations for work. I don't get an Associates degree in culinary arts, but a certificate of completion of the one-year program. Then there is the Cordon Bleu culinary academy here in town. I will learn a very broad curriculum including Garde Manger, working in the 2 school-owned public restaurants, and a nice long baking and pastry class. The staff is very nice, but not as responsive to questions, perhaps due to volume of calls, and I am not assured that job placement is as personal an experience. My fear here is that I will be 'just a number', like I was at The Univeristy of Texas when I got my bachelor's, and I'm going to have to really pull teeth to get the attention that I want. But, the curriculum is awsome and I will probably get to experience 'fancier' food than that the local culinary school. Does anyone have any insights or thoughts into this that might assist me in making an informed decision on which school to choose? I am also asking everyone I know for thier opinions and keeping in pretty close contact with the the respective school's admissions department. (I think I am driving them a little crazy with all my questions) Le' mi 'no Aaron Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Hi, Aaron! You've come to a good place with your question.Le Cordon Bleu is a great program. Aaron- I would suggest you ask both schools if you could take a tour... Other Topics of Chef Talk:fumaric acid and adipic acidAbout David Joachim New Girl The Learning Curve An Introduction of myself Catering dream. A Shy Hello to Everyone NYC French Culinary institute Rumpus in the Big Easy (and a Sazerac recipe) e-coli outbreak My style is so yesterday :( Pulled Sugar for Dummies Blue Pepsi and Vanilla Coke?? So many leftover muffins! Books on Laminated Dough What book is next? Boonie Pepper Any hints for keeping your coats clean? Bread Advice.... Loans for overseas education Cabbage roll Thermometer or timer? New in Greece From British Columbia, Canada Charlotte NC No wonder its the recipe of the MONTH Local Food in Iowa Zojirushi Home Bakery Supreme Aloha Sleepyheads Lava Rock where to buy spices cheesecake on a stick substitution -- why? Sugar Class Catering Insurance Best Teriyaki Help With Clam Chowder GReen tea candy Nerve wracking job Interview Pet Pics... Squash Bisque - bitter squash - need help!!! Seasoning issues.... copper question becoming a personal chef. Is CHOCOLATE better than SEX? No, but it tastes great with pork. ROCK> me <HARDPLACE |