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Personal Chef Industry

quote:

was just speaking specifically about the Art Institutes, as I went to the Art Institute of Atlanta

Both of the ones discussed were an academy...not the Art Institute. Greekchef, I think you said it best ...go to a school that is ACF accredited. Now, if the bigger known schools (like Johnson & Wales etc) or CAI (culinary arts institute) is not in the budget or not available in your area etc, then check into your local community colleges. A lot of them offer culinary training/education that are also ACF accredited.

The main "theme" is understand what you are buying and what you are paying for.

Virtually all of the critiques of "corporate owned" culinary schools seem to concentrate on the "cost" versus the potential earnings capability and rarely complain about the educational benefits. So it really comes down to what is best for you, once you understand the facts.

Will a "name" school provide a better education? Maybe, maybe not, it really depends on the individual instructors as well as the student's motivation.

Will a "name" school enhance your "earning power"? That gets a little trickier. Networking in a "name" school may provide better opportunities for externships, apprenticeships, and job opportunities. A "name" school MAY open a door or two, but the "proof of the pudding" will be the first 20 minutes in the kitchen!

Read, search the net, ask questions, talk with graduates, talk with cooks and chefs and restaurant owners, mull it over, and pick what works the best for you.

Thanks, Greekchef-

I wanted to follow up to see what you were thinking. Yes, that CCA article upset me very much too.

I think too many kids watch Food TV etc. All the glamour of cheffing but don't understand the true brutality of the industry as a whole. Expecting glory for themselves shortly after receiving a diploma!OInly to find they haven't truly learned squat. Then being in debt on top of it with no professional hopes in the long run.

Take care. - John

I totally agree with you, John. While the Food Network has done great things for the hospitality industry by creating so much interest in people who now love to eat what we cook, it has also created dreams that are easily dashed.

No matter what school anyone goes to, Pete's right, the first 20 minutes in the kitchen tell the tale. You can go to school, be certified, etc. and still not be able to cook. When it comes down to it, you have to be able to hold your own in the kitchen. And a lot of people who watch t.v. don't realize how tough it really is. Forget the hours-- nights, weekends, etc.-- it's a physically grueling business! It looks incredibly glamorous, but say that to me after an eight hour shift with one 5 minute potty break, I smell like fish, my legs, feet, and back are aching, and I'm driving my hour and a half commute home at 3 am (because the last customers didn't feel like leaving until 1:30 in the morning) and I have to be back at 7:00 in the morning...

I think it is absolutely criminal to build these people's hopes up about being a chef the day they graduate and then assess them for $80,000 in loans when, in reality, they're lucky if they can get a job on a hot line at $10 an hour. The best thing anyone can do for themselves is find a chef who is also a mentor, willing to teach them the ropes and willing to let them watch and learn, who is supportive of their education. That was the greatest blessing I had- a chef who supported my education and taught me every night that I was there.

You hit the nail on the head about leading culinary students to believe they can make x amount of money upon graduation! The proof is in the pudding - like you said, the first 20 minutes in the kitchen will "tell all."

quote:

I think the CCA situation is sad, and I get really upset about that kind of thing, because it brings down the reputation of all culinary schools, especially private ones

AND

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You hit the nail on the head about leading culinary students to believe they can make x amount of money upon graduation!

Hate to tell you this guys...but it's not just culinary school. I went to a travel academy owned by Continental Airlines, & we were guaranteed that we would get jobs. I did get hired by Delta...but not as a reservation agent. In fact, very few of the students got reservation positions much less any higher (I worked ramp...which is the lowest on the ladder, then moved to air cargo/air freight).

So many times, students graduate from the best of universities or colleges...with at least a BA, & they still can't get a good paying job. Why? Face it the work force yes, smiles greatly about edcuation but they still want experience. So that is the catch-22 there...you can't get experience unless you are hired. Furthermore, You can't get a "top" or executive position until you are hired, & work your way up.

Top chef & FN show doesn't depict the work of a chef. Now Hell's Kitchen does to an extent (as far as the attitude, bashing etc)...face it though, they are not putting in 70 hours a week, 52 weeks a year....they get to "divorce" the show for a while each day.

I would tell any person wanting to attend culinary school to go work in a restaurant first, even if it's as a server position....eyes start opening up even then...go work in any kitchen (dishwasher, expeditor, or if lucky enough as a line or fry cook) and most come out changing their minds of being a chef. Seriously, the only job I can think of that is just as stressful & demanding, is being an air traffic controller!

I graduated from AI in Houston and would have to say that I was not too impressed. Looking back on it now, most of it probably was my fault. All I know is that you get out of it what you put into it. The Chef Instructors do make a huge difference in how much you can learn. Also, the caliber of the students makes a big difference. If you are at the CIA, chances are you are among some serious culinarians who are there to be serious and not waste their time, or money for that matter. At the Art Institute there were a lot of 'just out of High Schoolers' myself included, and were not too serious about our education. Our moms and dads were paying for it, so it wasn't like we really understood the importance of getting the most for our money. All that said, I am sure that community colleges offer great programs, just as AI, Johnson and Wales, CIA, CCA, or any others. If you can afford to learn from the best, then do it. If you cant, then learn as much as you can from whoever you can. Remember, a chefs education never ends. Just because I go to CIA or AI, doesn't mean I cant learn anything about cooking from my grandmother. The important thing is, dont get an ego about it. If you look at all the knowledge that is out there, and how little we know as individuals, this will keep things in perspective I think. Also, make sure this is what you want to do. I cant emphasize that enough. If you havnt worked in a restaurant and think you want to be a chef and go to school, then get in a restaurant and work for 6 months first. See what you think after that, if you feel you have to go to school, then go. If you want to go to school to be a personal chef, start volunteering for you churchs' meals on wheels, provide the service you want to do for free and see what people think. See if you like it. Before you invest 30,000 in an education, work in the industry, specifically in the area you want to. If you want to work in hotels, restaurants, country clubs, etc., find one who you can work for and get in and work hard and see what its like. I know many chefs who love for people to come and work for free. If you get in with an awesome well known chef, then you can learn from them personally and dont need to go to school. Hands on education and experience matters more, more often, than does a formal education. If you want the technical skills so you can be a personal chef, then I see no reason why a community college isnt the better choice. I am sure there are many great ones that offer stelar programs. Go to the school, talk with the chefs, talk with the students, see how the environment feels. If you are learning and working with highly motivated people who love to learn and share knowledge, and those people ooze that inspiration and motivation on to others, then that is the place to be. Ego is a killer among young, and old, chefs. I have worked with some very egotistical chefs, and they are annoying because you cant have a meaningful conversation with them. I have worked with humble chefs who share their knowledge and truly want you to learn and grow as much as you can. The biggest thing that I cant emphasize enough is, work in the industry before you invest in an education. Work with a PC, or hotel or restaurant chef before you spend all that money. Trust me, its worth it and will save you huge in the end.

James

I would have to agree with everyone here! I think that going to school gives you the basics in the kitchen,but getting in a kitchen were someone who really teaches you all the ends and outs. I remember my first time on the line with all these guys and the lead was a this girl (who was like a guy) I was so scared....but all of them had about 60 years of experience between them all and I learn from them what I didn't learn in school. And now I hear some of the people who I went to school with aren't even working in the kitchen. It wasn't for them... its long hours,highly stress, you don't get to spend the holidays with family etc. and plus I've met alot of people who drink alot or smoke out. I'm not saying only in this field do you find this,but its not for everyone and I totally advise to really get a part time job in the kitchen and really search for the best schooling for your son. No matter what; everyone starts at the bottom in the kitchen,that degree doesn't mean a lot to those who been on the line,orwashing,or peeling etc.... You to work your butt off to get to were you want to be in this field. I personal love it!!! I totally stress out almost daily,but doing this is my calling,even when my back hurts and my feet are painful...I get up at 3:00 am and head to the kitchen and my day sometimes doesn't end until I put my big fat head on a pillow @ 10:00 p.m. Good Luck tell your son to follow his heart and pray for wisdom and he'll be fine Chef PINKY

Greek Chef,
This is a little late, but you are not the only AIC grad out here. My experience was not at all aggressive by those working in admissions. No matter what the reputation of a culinary institution, the individual campuses should be looked at thoughtfully by the future potential student. I have worked with incredible chefs from both the higher end institutions as well as the lower end institutions. And pardon the expression, I have worked with shoemakers from both ends as well.

Ckgis4me,

Thank you! That's exactly my point! The admissions people that I dealt with at the Art Institute of Atlanta were NOT at ALL aggressive! I fully enjoyed and appreciated my experience with AIA, and that's what I was trying to say. I worked with great chefs and had a very fulfilling experience.

I too feel that the individual campuses should be judged individually. What I didn't appreciate was that because one or two people had an experience with some admissions folks they didn't like, they generalized that the entire Art Institue experience is nothing but a money making gristmill. I'm really glad to see that someone else from the Art Institutes is weighing in here and reiterating what I said!

By the way, welcome to the forum!!!! You're going to meet some great people here!

Hi,

I recently finished the Pastry & Baking program at the California School of Culinary Arts. While I did learn alot, I wish I would have gone to a culinary program at my local community college. The cost is high, the admission counselors are definitely looking to sign up new students and will say what you want to hear especially about externships and the reality of the culinary careers in the real world. Good luck to you and your son!

Before I enrolled into the Culinary Arts I researched into the schools one because I wanted to know where and what my $$ was going into and what I was going to get out of it and as life has already taught me experience is the best teacher youll ever recieve so whereever you recieve your education life and experience teaches you more everyday you will learn something new. I agree with what is said in this topic do your research first, I did and I am pleased with the education I am recieving here in El Paso TX yes it is a community college but I am not going for the name I went for the education it provides the instructors and staff here have been great very one on one, informative, hard on all test LOL they really go above and beyond the call to really teach for the love of the industry, they are up front and honest and have my greatest respect, They listen, watch and advise by your strong points like for me they recommended to look into Personal Chef and a nutritionalist. I chose this area to recieve my education because I talked to students,the staff and the community first, listened to what people were saying about the course and have not heard one negative word come out of anyone. I can afford to go to Houston, Dallas, AZ. if I wanted but I checked on prices and the education I would recieve and it is alot less here but still recieve the same education as I would from anywhere else. I am sure there are alot of great schools out there and alot of bad ones as well but so are jobs as well that just look at the name for bragging rights. What I am saying is one everyone in here has the right advice to give, Second do your research first read, look, & listen to everything and go with what best fits you. Hope this helps and Best of Luck

Great first post crw13755. You can add your signature to the bottom of your posts. So we know what your name is.Also your public profile.

Just a hint, before Jackie nabs you on this!! LOL Trying to bulk up her post numbers again. Hehehe.

Welcome to "THE SHOW" and keep up your valuable contributions as you work through reading our valuable members forums. I suggest grabbing a good glass of wine with a bottle kept nearby for the next couple of days and nights of reading in here.

Enjoy yourself. This is all fun when just starting out. Try to relax, you've taken a bold step. Congratulations and you are going to do well here. Enjoy your time, well spent at school. You sound as though you truly are enjoying yourself and learning there as well.

Best wishes to you. - John