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My son wants to go to culinary school. Where should he go?
Posted on 9/26/24 at 9:36 pm
Posted on 9/26/24 at 9:36 pm
We live in Texas but I guess he could go anywhere. CIA is in San Antonio, Escoffier is in Austin or Culinary Institute LENOTRE in Houston. Any ideas? Money is not a real concern but under $120k is the limit for a two year Associates degree. Any other pathways to the kitchen is apprecriated.
34
Posted on 9/26/24 at 9:41 pm to NBR_Exile
quote:Waffle House
Any other pathways to the kitchen is apprecriated.
This post was edited on 9/26/24 at 9:43 pm
Posted on 9/26/24 at 9:54 pm to NBR_Exile
If he is at the point of going off to school, he can get a degree in Hospitality, hopefully with some business courses thrown in. I think Southern in Hattiesburg, MS offers the degree, but other schools also offer it. Then he needs to go to CIA of he can. If there is any way, he needs to work in the field now to make sure he is willing to take the abuse and workload in that business. If you want to be successful it can't be a 9-5 40 hour a week job. See if Robert St.John in Hattiesburg would be willing to meet with him. The guy understands the business and likes to help people.
Just saw you are in Houston. There are probably people there that would talk to him. It really is a high pressure occupation. with many ways to become successful and a worrisome probability of failure.
Just saw you are in Houston. There are probably people there that would talk to him. It really is a high pressure occupation. with many ways to become successful and a worrisome probability of failure.
This post was edited on 9/26/24 at 9:57 pm
Posted on 9/26/24 at 10:43 pm to MeridianDog
Dog, Thanks for your reply. He is a good student at but wants to cook for a living. He has realized science is not his futiure. What school is best for him?
Posted on 9/26/24 at 10:49 pm to MeridianDog
quote:
with many ways to become successful and a worrisome probability of failure.
This is my concern. Being a Chef is loaded with concerns.
Posted on 9/26/24 at 10:53 pm to NBR_Exile
He does not need to go to culinary school to become a chef.
He needs to go to 10 diff, high end restaurants in Houston. Speak with the owner/chef. They’ll give him a chance to work with them.
Based on your op, I’m presuming he isn’t currently working in a restaurant.
He needs to go to 10 diff, high end restaurants in Houston. Speak with the owner/chef. They’ll give him a chance to work with them.
Based on your op, I’m presuming he isn’t currently working in a restaurant.
Posted on 9/27/24 at 12:02 am to NBR_Exile
I can’t speak as to which school might best suit his needs, but I’d strongly suggest he at least visit the CIA’s main campus in Hyde Park. It’s the most idyllic setting on the bank of the Hudson River and is everything that San Antonio isn’t. That’s not to discount the coursework at CIA-SA one bit as I’m sure both campuses are aligned in that regard. The grandeur and allure of the Hyde Park campus is indelibly etched inside the part of me that enjoys cooking. Its proximity to NYC provides a wealth of externship opportunities that can’t be found anywhere else. Having said all of that, lots of chefs will suggest trial by fire in the restaurant kitchen instead of wasting time and money on school.
It’s hard to say which route might be most beneficial for your son but I, personally, would study at culinary school only if I could graduate without any loan debt. Thirty years ago I debated which route would best kickstart my culinary career. Alas, life chose a completely unrelated path for me. Just some food for thought.
It’s hard to say which route might be most beneficial for your son but I, personally, would study at culinary school only if I could graduate without any loan debt. Thirty years ago I debated which route would best kickstart my culinary career. Alas, life chose a completely unrelated path for me. Just some food for thought.
Posted on 9/27/24 at 1:03 am to NBR_Exile
Nicholls in Thibodaux, LA has a culinary school. No idea how how good it is.
Posted on 9/27/24 at 3:42 am to NBR_Exile
quote:
$120k is the limit for a two year Associates degree
I guess I never thought about the cost of this but holy shite that seems mind blowing
Posted on 9/27/24 at 4:38 am to NBR_Exile
I’m not in the field, but I don’t see how school prepares you for that environment. The cost also seems excessive, for that price you could travel to France and work for free at high end French restaurants and learn more in three months.
Posted on 9/27/24 at 4:45 am to NBR_Exile
He may want to read Michael Ruhlman's "The Making of a Chef: Mastering Heat at the Culinary Institute”. Ruhlman enrolled in the CIA and detailed his experience in a fun read. It's from 1997, but I bet it's still relevant.
Kenji said in a review: " The Making of a Chef is required reading for anyone who has ever considered going to culinary school, or who wants a feel for what it's like to dip your toes into the profession." LINK
Kenji said in a review: " The Making of a Chef is required reading for anyone who has ever considered going to culinary school, or who wants a feel for what it's like to dip your toes into the profession." LINK
This post was edited on 9/28/24 at 4:46 pm
Posted on 9/27/24 at 4:48 am to MeridianDog
UofH has a Hilton school of hospitality management also but Johnson and Wales is a good school with lots of paths including bachelor degree programs. I think.
Posted on 9/27/24 at 5:10 am to BamaCoaster
quote:
He does not need to go to culinary school to become a chef.
He needs to go to 10 diff, high end restaurants in Houston
He is in College Station now. He has been unsuccessful so far getting his toe in the door. Maybe coming back to the big city would be a good idea.
Posted on 9/27/24 at 5:21 am to cssamerican
quote:
I’m not in the field, but I don’t see how school prepares you for that environment. The cost also seems excessive, for that price you could travel to France and work for free at high end French restaurants and learn more in three months.
Tuition, fees etc is only about 40k. The rest is cost of living estimates etc.
CIA Cost of attendance.
Flitting around France is not covered by his 529 plan. Going to a school he can use the money we saved for his education.
This post was edited on 9/27/24 at 5:25 am
Posted on 9/27/24 at 5:26 am to Twenty 49
quote:
He may want to read Michael Ruhlman's "The Making of a Chef: Mastering Heat at the Culinary Institute. Ruhlman enrolled in the CIA and detailed his experience in a fun read. It's from 1997, but I bet it's still relevant.
Kenji said in a review: " The Making of a Chef is required reading for anyone who has ever considered going to culinary school, or who wants a feel for what it's like to dip your toes into the profession." LINK
Just purchased for him. Thanks.
Posted on 9/27/24 at 6:41 am to NBR_Exile
Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, La. Great little University, and great culinary program.
Posted on 9/27/24 at 6:52 am to leblanc272
quote:
Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, La
My wife grew up in Houma. In-laws are on the west bank of NOLA. Might be an option to consider.
Posted on 9/27/24 at 6:59 am to NBR_Exile
Chef John Folse Culinary Instutute at Nicholls State
Posted on 9/27/24 at 7:37 am to NBR_Exile
I’d save the $120k and send him to New Orleans. Start applying at some of the best spots. A chef likely won’t have time to mentor a green youngster, so start as a dishwasher or whatever job that gets your foot in the door. You’ll be a better chef for it in the long run anyway.
Emeril’s has job openings on their website for dishwasher. It’s one of the hottest restaurants in the south and Emeril’s young son is in the kitchen. He’s 21 and is the next big chef. Just an example. There are many different cuisines, concepts, chefs in New Orleans where one can find their niche. And I’d bet all are hiring in some capacity.
Emeril’s has job openings on their website for dishwasher. It’s one of the hottest restaurants in the south and Emeril’s young son is in the kitchen. He’s 21 and is the next big chef. Just an example. There are many different cuisines, concepts, chefs in New Orleans where one can find their niche. And I’d bet all are hiring in some capacity.
Posted on 9/27/24 at 7:40 am to NBR_Exile
What is his background in cooking or being in the kitchen doing some of the things a chef needs to know how to do????
Has he ever apprenticed in a working kitchen to get his feet wet and see if that is what he'd like to make a living doing?
That's usually some long hours for nominal pay when starting out and it's not for everyone.
For about 4 years I removed, upgraded and installed commercial kitchen hoods, exhaust and fire suppression systems and working in those commercial kitchen is some pretty hot work when all the burners, ovens and fryers are going full tilt.
Has he ever apprenticed in a working kitchen to get his feet wet and see if that is what he'd like to make a living doing?
That's usually some long hours for nominal pay when starting out and it's not for everyone.
For about 4 years I removed, upgraded and installed commercial kitchen hoods, exhaust and fire suppression systems and working in those commercial kitchen is some pretty hot work when all the burners, ovens and fryers are going full tilt.
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