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re: My son wants to go to culinary school. Where should he go?
Posted on 9/27/24 at 7:57 am to gumbo2176
Posted on 9/27/24 at 7:57 am to gumbo2176
quote:
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.
He has no experience in a professional kitchen but tons of self teaching. He loves to cook and wants to learn from pros. Can't find a job in BCS, even as a dishwasher. Super intelligent but is a poor student. Something that will keep his hands busy sounds about right.
This post was edited on 9/27/24 at 8:05 am
1
Posted on 9/27/24 at 8:00 am to GynoSandberg
quote:
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.
Hiring in his small town has been tough. Maybe a trip to the grandparents is good idea. Thanks for that thought.
Posted on 9/27/24 at 8:44 am to NBR_Exile
Tell him to get a normal degree first then go to culinary school. That way he'll have something to fall back on when he inevitably burns out.
Posted on 9/27/24 at 9:00 am to Trout Bandit
quote:
Tell him to get a normal degree first then go to culinary school. That way he'll have something to fall back on when he inevitably burns out.
Thanks but that has not been successful so far. Telling him what he should do might not be an option this time. He knows what he wants to do.
Posted on 9/27/24 at 9:08 am to NBR_Exile
My ex gf went to ICE in NYC and that bitch could cook. Like you could bring her to the grocery store and pick out a bunch of random shite and say "make something good with this" and she'd be able to without even thinking about it.
ETA: Guess I should also mention that she left the industry after working in some famous NYC restaurants. Decided it wasn't for her and dipped out. She's a hotshot attorney now. Make sure your son actually loves restaurants and BOH culture and pressure first. It's really really hard
ETA: Guess I should also mention that she left the industry after working in some famous NYC restaurants. Decided it wasn't for her and dipped out. She's a hotshot attorney now. Make sure your son actually loves restaurants and BOH culture and pressure first. It's really really hard
This post was edited on 9/27/24 at 9:07 pm
Posted on 9/27/24 at 9:35 am to Carson123987
I don't know how good it is, but Auburn has put a lot of emphasis on hospitality/culinary arts in the past few years, including a nice new facility.
AU Culinary Arts center
AU Culinary Arts center
Posted on 9/27/24 at 9:51 am to WillFerrellisking
quote:
Nicholls in Thibodaux, LA has a culinary school. No idea how how good it is.
It’s pretty good. I know two chefs that went there, one is sous chef at Emeril’s, the other was exec chef at August a while back.
Posted on 9/27/24 at 10:04 am to jordan21210
quote:
It’s pretty good. I know two chefs that went there, one is sous chef at Emeril’s, the other was exec chef at August a while back.
Thanks guys. I’m at the vet for my dog’s annual check up. My son might not be open to leaving Texas but I’ll see what he has to say.
Posted on 9/27/24 at 10:14 am to NBR_Exile
My wife went to culinary school, Le Cordon Blue. She never worked in the industry, went back to her corporate job. The pay and hours were too good to give up. That said, her classmates ended up getting good starting jobs skipping the years of washing dishes and doing menial prep work.
Any decent program should have a placement program for getting a job out of school. As to the costs, in addition to the usual school costs you're also paying for all of the food you'll be working with. It's not grocery store pricing but it isn't cheap either.
She's glad she went and is a fantastic cook. The allure of cooking for a living is a strong pull but the reality is quite harsh. You might make a deal with your son. Come home and work in a kitchen for 6 months or something. If he still wants to do it then invest in the education. We don't regret my wife's experience but the cost was much cheaper 20 yrs ago. Loans are now paid off.
Any decent program should have a placement program for getting a job out of school. As to the costs, in addition to the usual school costs you're also paying for all of the food you'll be working with. It's not grocery store pricing but it isn't cheap either.
She's glad she went and is a fantastic cook. The allure of cooking for a living is a strong pull but the reality is quite harsh. You might make a deal with your son. Come home and work in a kitchen for 6 months or something. If he still wants to do it then invest in the education. We don't regret my wife's experience but the cost was much cheaper 20 yrs ago. Loans are now paid off.
Posted on 9/27/24 at 10:27 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.
Right? Seems to be a very high investment into a career that for the vast majority of folks that try it, never pans out.
Posted on 9/27/24 at 10:31 am to NBR_Exile
quote:
Flitting around France is not covered by his 529 plan. Going to a school he can use the money we saved for his education.
It may be worthwhile to do a cost benefit analysis of just using the funds for whatever he needs and take the penalty, rather than trying to spend a fortune on culinary school that is covered by a 529.
I think you can also transfer those 529 funds to just about any other family member, including his kids if he ever has them.
Posted on 9/27/24 at 10:48 am to NBR_Exile
I have visited the La. Culinary Institute in Baton Rouge, I have heard very good things about it.
My granddaughter has just been accepted into the Disney Culinary Program, very few spots, competition to get in is brutal. I think you have to have at least an associate's degree in culinary arts.
To go far, you don't HAVE to have formal culinary training, but it opens a lot of doors.
My granddaughter has just been accepted into the Disney Culinary Program, very few spots, competition to get in is brutal. I think you have to have at least an associate's degree in culinary arts.
To go far, you don't HAVE to have formal culinary training, but it opens a lot of doors.
Posted on 9/27/24 at 11:00 am to jordan21210
Who was chef at emerald?
Posted on 9/27/24 at 11:03 am to NBR_Exile
quote:
He knows what he wants to do.
Then maybe the best thing for him is for you to back off and let him forge his own path.
Just sayin’
Posted on 9/27/24 at 11:07 am to WillFerrellisking
Posted on 9/27/24 at 11:23 am to NBR_Exile
I hear Sowela in LC has a decent Culinary School
Posted on 9/27/24 at 11:56 am to NBR_Exile
My kid has started his journey to be a baker. We tried college and it didn't work out. He's currently the manager at a well known bakery here in Bham and recently started a second job at an up-and-coming bakery here in town. He's paying his dues and learning a good bit. He's making enough to have his own place, but not much more than that. Love to see him get the experience to be able to start his own place one day.
Posted on 9/27/24 at 12:05 pm to NBR_Exile
Have him watch all 3 seasons of The Bear on FX first.
Posted on 9/27/24 at 12:55 pm to BamaCoaster
quote:
He does not need to go to culinary school to become a chef.
Of course he doesn't, but it sure as hell isn't going to hurt in helping him get his foot in the doors of top restaurants.
School will inevitably put him above unschooled young people due to CIA drilling into his head the importance of precision cuts, use of heat, flavor combinations, incredible knowledge of the 5 mother sauces and the many dishes using different versions of the mother sauces, as well as the science behind much of the cooking.
Who you going to hire if you run a fine dining establishment? Some schlub who has worked in 7 restaurants by the time he's 21 or a graduate from CIA who, from day 1, is going to understand much of the kitchen terminology and thoughts behind each dish?
Posted on 9/27/24 at 2:24 pm to NBR_Exile
I'm a has-been line cook that used to pretend to be a chef. Now I teach culinary arts to high school kids. They graduate from my program with enough skill and knowledge to get an entry level cooking job.
I give the same advice to the students that want to go to culinary school. Culinary school is not required but it can open doors a little wider for you. I enrolled in culinary school at 24 because I felt it would help fast track my career. All of my skill came from industry experience and most of my knowledge came from books. Culinary arts school afforded me the opportunity to experiment and learn from failure.
If he's really wanting to explore this path, he should consider the following;
First: get a cooking job. Make sure you really want to cook & can handle the torture.
Next: go to school. I usually recommend local in-state options for their affordability and proximity to home, but a couple of students have ended up in Hyde Park @CIA or ICE in NY. A few go to JWU in Charlotte and Florida. Kids going out of state usually have strong financial situations.
Finally: get a Bachelor's degree. I know most CA degrees are A.A., but a lot of schools offer hospitality or food service management degrees that metriculate from culinary degrees. This helps differentiate them from their peers.
As far as the schools you listed...
CIA in San Antonio is a good option. It's has is own restaurant where the students get tall world experience and the name has strong pedigree.
Stay away from Escoffier. Do not even consider this as an option.
LENOTRE. Had to do a little research but seems like a good school.
Hope this insight helps.
Also consider that he's going to get out of it what he puts into it.
I give the same advice to the students that want to go to culinary school. Culinary school is not required but it can open doors a little wider for you. I enrolled in culinary school at 24 because I felt it would help fast track my career. All of my skill came from industry experience and most of my knowledge came from books. Culinary arts school afforded me the opportunity to experiment and learn from failure.
If he's really wanting to explore this path, he should consider the following;
First: get a cooking job. Make sure you really want to cook & can handle the torture.
Next: go to school. I usually recommend local in-state options for their affordability and proximity to home, but a couple of students have ended up in Hyde Park @CIA or ICE in NY. A few go to JWU in Charlotte and Florida. Kids going out of state usually have strong financial situations.
Finally: get a Bachelor's degree. I know most CA degrees are A.A., but a lot of schools offer hospitality or food service management degrees that metriculate from culinary degrees. This helps differentiate them from their peers.
As far as the schools you listed...
CIA in San Antonio is a good option. It's has is own restaurant where the students get tall world experience and the name has strong pedigree.
Stay away from Escoffier. Do not even consider this as an option.
LENOTRE. Had to do a little research but seems like a good school.
Hope this insight helps.
Also consider that he's going to get out of it what he puts into it.
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