Chef Schools Blog

Archive for November, 2009

I don’t want to work in the food industry, but man would I like an education to do some of the things like on Top Chef or The Restaurant. Any ideas? Has anyone out there learned in an unorthodox way?

I love to watch those shows, and that’s one of the ways I have learned many techniques. Also, I read a lot online about preparing and cooking food. Books are also helpful, especially the ones for new cooks (even though I’m not really a "new" cook).

When im older i want to become a Professional chef, go to culinary school and go into business and own my own chain of restaurants.
how much would this profession i want to per-sue would make a year would u say.

Depends on the type of restaurant. Restaurants are very, very hard to open and get going. A large number of them fail within the first year. It’s best to work for another successful restaurant for a good many years, and then take your good reputation on to another, and even then it’s still a crap shoot. I am an executive chef and do pretty well for the area I live in.

regular cooking courses,.they just eliminate the meat section,.

http://www.vegan.com

I’m doing a project about my top 3 careers for school and I need any information about culinary possible. I’m supposed to write about character traits, and employability skills needed to get into that career choice. But anything on culinary would be a big help. I’ve already looked at bls.gov so.. please help?

just suf the net u will get all the information u needed. it is easiest and time saving method.

I am thinking about going to culinary school and subsequently working in the restaurant business. As a chef fresh out of school without any other experience, how much can I expect to get paid? What do celebrity chefs get paid?

check www.salary.com

Hey People,

I’m Looking Into Cooking School Starting Next Semester, So That I Can Be A Chef, But I’ve Searched For Ones In Montreal And I’m Mostly Just Getting Results For A Quick Lesson Or Two On How To Do Things, Nothing That Actually Certifies Me. I’ve Found Pearson Cooking School, But It’s Kind Of Out Of My Way. Does Anybody Have Any Suggestions Of Other Schools I Can Possibly Look Into?

Thank You,
Tyler

have you checked ITHQ — Institut de tourisme et d’hôtellerie du Québec
http://www.ithq.qc.ca/en/index.php

I just asked a few questions about the salaries of graduates of Top Culinary Schools, and a lot of people seem to think that It would be wiser to just skip culinary school and start selling pies out of my basement or something. Based on what I’ve always heard, the vast, vast majority of home businesses fail, and usually after loosing a lot of money for the owner. Is there really a good reason to believe that starting a home business is a better idea than going to culinary school? I mean, you wouldn’t tell someone skip college and sell handmade wreaths. It seems like most of the well-intentioned people on answers, and friends, and relatives who have told me to start my own business, are speaking from their own desire to be self-employed. Anyway, I’m just ranting.
All I really want to know is, how much money you made from your business, how big of an investment it required, what tips do you have for beginners, and do you know where I can find some more (reliable) information?
How much related experience did you already have when you started your business? Did you have to hire employees? I’m very young and have absolutely no experience that might actually help me with this sort of thing. I’ve been an office assistant (who mostly answered phones and made coffee), a cashier, and a daycare worker. Even my mom thinks I should start a catering business, but she’s never owned a business either.
I should point out that I will still be going to culinary school no matter what, since I found a way to go to a very well respected culinary school for free, if everything works out. I’m just not sure I’d make more money catering from home than I would working my way up in a restaurant with a culinary school degree in hand.
Joe T (and anyone else who answers), there’s no reason not to tell me more about your earnings. What could happen? You make "enough", enough to eat ramen noodles and keep a roof over your head (your own, not your parents) , or enough to out-earn a culinary school grad working at a restaurant. I just can’t compare the two without more info, but thanks anyway. I hope you succeed.

Well I make enough, thats all that you need to know LOL. But as far your business you can start it with no training from school, but the question is how good are you at the service? If you feel you lack some skills go, and if you do have all the skills still go youmay learn something new!!!! But that does not mean you have to wait to complete school to start your business. Earn as you learn, thats my motto. I have several business projects I am working with that are doing quite well but I go to school to learn what I thought I knew or not and to become a master at what I do.

I am planning on after I get out of high school getting a degree in being a pastry chef. I still have a couple years before I graduate but I thought i’d start looking now. After I get my degree in that I hoped to get whatever degree you need to own a bakery because I plan on owning a bakery so if you know anything about that answer.

If you’re serious about a career as a pastry chef, you’ll want to choose a school that will teach you not only about the equipment and how to use it but the theory of baking. The typical pastry chef curriculum should include lessons on working with many types of dough making cakes for all occasions, hot and cold plated desserts, making candy and other assorted sweets that can satisfy the most discerning palates. Graduates of the top schools will walk away with the knowledge necessary to plan menus, train others, work with restaurant and hospitality managers, and most of all create truly magnificent pastries and desserts that make mouths water and send taste buds to overdrive. San Francisco’s California Culinary Academy can help you gain the skills you’ll need for a successful career in the culinary and hospitality industry. Founded in 1977 as one of the West’s first culinary training institutions, the Academy is passionately dedicated to providing the highest standard of education to all students in preparation for careers in the culinary and hospitality industry. The Culinary Academy has centers in various locations in the Untied States so you can pick a location near you. They do have an excellent reputation going back years. Here’s a link to gather further information: http://www.shgresources.com/colleges/culinary-schools/baking-pastry-schools-from-the-culinary-arts/

Thanks

Supposed to be, but not really.

High school we got whatever we wanted. I got fried burritos with chili and cheese.

So far, I’ve either applied at, or am waiting for the admissions call to begin applying at, several culinary schools. They are..
Le Cordon Bleu in Atlanta.
The Art Institute in Las Vegas. (One of my top two!)
Institute of Culinary Education, in NYC. (One of my top two!)
And considering applying for the New England Culinary Institute in Vermont.

I was really just wondering, if anyone had opinions of any of these schools, and could tell me which they thought were the best, and why. I’m incredibly nervous about starting culinary school.
I’ve also been applying for the Pastry and Baking programs, but I may switch to the culinary program, and then come back later and take Pastry and Baking. I’d like opinions on the best course to follow as well.

Those are all top schools but I’d also look at Culinary Institute of America. The main campus is in New York and one each in Texas and California. But, back to your question. Of the options you are looking at, I would go with Institute of Culinary Education. It has the broadest base of available instruction and you will get an outstanding, well-rounded, culinary education. If you have the inner desire to be a great chef (or baker) it will come out no matter where you are. Good luck!