179816 Tue Jan 14 11:07:12 -0800 2003 12 15 Pennsylvania 0 966726 Hi folks, I am looking into culinary schools and was wondering if any of you go a school or have friends that go to one? Just doing some research and would like to get a feel of what's out there around the tri-state area. Thanks for the help. Tue Jan 14 11:07:12 -0800 2003 0 vinn_215 1 966729 Hello, Your two most solidly reputable schools are CIA and Johnson and Wales. They have a bit of rivalry going actually. Look into both of these. Johnson and Wales is in Providence Rhode Island. They are well known for a few majors. Equestrian riding is one of them I believe. But their culinary school is well reputed. I am partial to this school over CIA. CIA is also very reputable. It is the Culinary Institute of America. Until only a year or two ago, culinary degrees were only two year programs. This school now boasts the only 4 year program around. Silly but I can't remember where this one is based. I am guessing it is closer than JW. Good luck, chef. Tue Jan 14 12:58:20 -0800 2003 966726 0 Jennifer 2 966731 CIA is in Hudson Valley NY, J&W is out in the boonies of Rhode Island. Tue Jan 14 13:14:34 -0800 2003 966729 0 SG 3 966847 I wouldn't exactly call Providence "out in the boonies." Fri Jan 17 16:08:39 -0800 2003 966731 0 Jennifer 2 966734 Most "in the know" believe you can get everything you need classroom wise out of the 2 year program. any more is irrelevant. what's needed at that point is experience and on the job education. even better, screw education. start working as dishwasher somewhere, work your way up. eventually you get your butt kicked enough you can't help but learn, assuming you have the right temperment. CIA is in hyde park, north of NYC a ways. Tue Jan 14 13:34:56 -0800 2003 966729 0 herbalicious 2 966761 CIA is in Hyde park, it is about 1.5 hours north of NYC on the hudson. I am going there in 2 months and have done some research on schools. CIA, like any other school will give you the basic tools you need to LEARN. Many people are under the assumption that coming out of Culinary School means you can cook. This is false. The same is true for people earning bachelors degrees in (put major here) or earning a black belt in martial arts: it prepares you to begin learning. The restaurant is where you will REALLY understand the aspects of both cooking and being a chef (if you so desire the responsibility) which are two very different things. So make sure you work in good places with people who get it. As for schools, CIA has the best reputation. It also costs alot of money ($50K for an AOS if you live on campus). This is alot of money and is disproportionate to what you will be earning if you decide to work in a restaurant. But like anything else, you get what you pay for. There are several places in the area, including Art institiute, Restaurant School of philadelphia and Atlantic community college. It is my understanding that ACC is better than the other two schools in the area. But CIA and JW are supposed to be the best. The one in vermont is supposed to be good too, maybe number 3. And French Culinary academy in NYC? I dont know. If you are unattached (wife, kids house) you might want to go to Cordon Bleu in Paris. There is one in Florence(?) which I think is also a good school. Wed Jan 15 10:01:58 -0800 2003 966729 0 Matt Kantor 3 966848 I think stating that CIA has the better reputation against Johnson and Wales might be a bit off. I think they hold equivelant reputations and opinions vary slightly because of personal biases. I do agree with herbalicious in that a 4 year program seems a bit of a waste since this industry can best be learned from experience although I would caution against canning a formal schooling experience entirely and believe that the learning process from a culinary school can be an invaluable part of your learning structure if you plan on pursuing a certain type of career. Fri Jan 17 16:14:32 -0800 2003 966761 0 Jennifer 1 966735 Hi Vinn: What was formerly Peter Kump's cooking School in NYC is now the Institute of Culinary Education. I've taken a couple of wine classes there. Excellent staff (i.e. Nick Malgieri, former Executive Pastry Chef at Windows on the World, is Chairman of the Pastry Dept.; Daniel Johnnes, Beverage Director of the Myriad Restaurant Group teaches wine classes), lots of guest chefs visiting and teaching seminars, and they're basically hooked right into the New York City restaurant scene since so many of their graduates either went there or teach there. Externships are a requirement, so this is a very good thing. A chef friend of mine graduated from the French Culinary Institute, also in New York City. Their website is: http://www.frenchculinary.com/ His training seems to have done him well, as he's worked in New York City as well as some of the best restaurants in Philadelphia and the Jersey shore. Best of luck, Chef! Link: http://www.iceculinary.com/ Tue Jan 14 13:48:41 -0800 2003 966726 0 Katie 1 966737 Thanks for the responses guys, appreciate it. I looked at the French Culinary Institute, why does it cost so much? Is it like college where a certain name can get you in the door? How about the Restaurant School on 42th and Walnut, JNA Institute of Culinary Arts, and Art Institute of Philadelphia School of Culinary Arts? Tue Jan 14 14:40:06 -0800 2003 966726 0 vinn_215 2 966849 In kitchens, a certain brand name of education is never a free ticket into the job you want. Experienced kitchen people know that your education is never truly completed and culinary school is merely an excellent way to begin learning. Like any other industry though, your application/interview process (let alone your skills) can never be damaged by boasting places like French Culinary School in NY or Johnson and Wales. If you were interviewing attorneys would you be more eager to interview a graduate of Harvard Law or the University of West Virginia Law? Know what I mean? Anyway, you want to begin your path with the best foot forward you can get. There certainly are differences between good culinary instruction and bad culinary instruction. Fri Jan 17 16:21:44 -0800 2003 966737 0 Jennifer 1 966739 Check out the link below. Link: http://www.culinaryschools.com/ Tue Jan 14 16:32:44 -0800 2003 966726 0 Ellen 1 966742 The Art Institute of Philadelphia is the only one I know personally. See the link... Link: http://www.aiph.artinstitutes.edu/programs_degrees.asp Tue Jan 14 18:49:05 -0800 2003 966726 0 Kevin 1 966856 Want to know where to go? Think about where you like to eat, and where that chef went. You will find most of the good ones did not study it. the ones that did, mostly went to either CIA or noplace. But look at the people who are really successful (partly from their food): -Thomas Keller: no school -Charlie Trotter: no school (dropped out) -Mario Batali: No school (dropped out) -Emeril Lagasse: Johnson & Wales -Alfred Portale : CIA -Mark Vetri: No School (?) -Daniel Stern : No school -Brian Sikora : CIA -Todd Gray: CIA -Todd Enlish : CIA -Daniel Bouloud : No School (?) -Michael Romano : New York City Technical College -Craig Shelton : No School -Norm Van Aken : Unknown -Alice Waters : No School -Rocco Dispirito : CIA -Gary Danko : CIA -Charlie Palmer : CIA -Bradely Ogden : CIA -Patrick O'Connell : No School -Dan Barber: French Culinary Institute -Hubert Keller: No School (?) -Eric Ripert : Perpignan -Gray Kunz : Unknown -Lacroix :Thonon-les-Bains This is not an exhaustive list. I got these names form Starchefs and JamesBeard.org. And Paul Bocuses son and TroiGros grandson go/went to CIA. I couldnt find anyone famous from JW save Emeril. It is considered a good school nonetheless. Check out starchefs.com for more info. You can skip the ones who are just stars and not good cooks. And do this exersize for yourself - maybe go talk to some of these people - I did, they all told me to go to CIA - not that I had to, but they thought it was a good idea. http://alumni.jwu.edu/car_stories.htm Link: http://www.jamesbeard.org Fri Jan 17 18:40:12 -0800 2003 966726 0 Matt Kantor