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re: My son wants to go to culinary school. Where should he go?
Posted on 9/27/24 at 3:02 pm to TCO
Posted on 9/27/24 at 3:02 pm to TCO
quote:
Then maybe the best thing for him is for you to back off and let him forge his own path.
Just sayin’
Duly noted. He's a smart kid that needs to find his way. As a father I understand the role of letting him make his choices to fail or not. I have many more years of experience and so far he is still asking me for my advice. I'm lucky in that sense.
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Posted on 9/27/24 at 3:06 pm to NBR_Exile
quote:
Flitting around France is not covered by his 529 plan.
The penalty may not be as bad as you think. You would pay federal taxes + 10% penalty only on any gains, not your contributions since you already paid taxes on that.
I don't know about your state, but if I recall, Texas has no state income tax.
If he wants to go the experience route, I would pull that 529 money and send him to a country with an interesting food scene to learn, then come back and open a food truck serving that cuisine. Less pressure than a restaurant kitchen and he could work for himself much earlier in life.
It would also be a hell of a life experience.
This post was edited on 9/27/24 at 3:08 pm
Posted on 9/27/24 at 3:09 pm to BigDropper
quote:
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.
This was very helpful. Thanks for that. He's currently enrolled in his 2nd year of community college but hasn't found his calling. He loves to cook though and wants to make it a career.
Posted on 9/27/24 at 3:14 pm to BhamTigah
quote:
The penalty may not be as bad as you think. You would pay federal taxes + 10% penalty only on any gains, not your contributions since you already paid taxes on that.
I don't know about your state, but if I recall, Texas has no state income tax.
If he wants to go the experience route, I would pull that 529 money and send him to a country with an interesting food scene to learn, then come back and open a food truck serving that cuisine. Less pressure than a restaurant kitchen and he could work for himself much earlier in life.
It would also be a hell of a life experience.
Thanks for the thoughts. One point is you do pay tax on the gains plus a 10% penalty. These funds were largely put in almost 20 years ago. Every withdrawal is over 50% gains. Tax prudence cannot be overlooked.
Posted on 9/27/24 at 4:01 pm to NBR_Exile
quote:this sounds familiar. I went off to school only to return the next semester to enroll in CC. The good news is that his credits may transfer, especially in-state, so all is not lost for the work he has completed.
He's currently enrolled in his 2nd year of community college but hasn't found his calling
Posted on 9/27/24 at 4:51 pm to BigDropper
Cooking for a living sounds fun and interesting, until you actually get into the business.
Long hours, hot kitchens. Working for certain chefs who think abuse is part of the job. LOTS of drug/alcohol abuse with your co-workers. Often little to no benefits. And a transient workforce who quits at a drop of the hat threatens to leave you shorthanded at any time.
Bourdain and his team struggled with drug/alcohol abuse. He admitted that before he became famous with his book and tv shows that he never had a checking account. He and his team just bounced from one restaurant to another living from paycheck to paycheck.
He can certainly be successful. Gordan Ramsey started as a dishwasher, now look at him.
But have him look at the statistics on how long a new restaurant tends to survive. It’s a tough business.
If he can shadow a chef in a busy restaurant, or even get a job, even if it’s washing dishes, it’ll open his eyes.
Long hours, hot kitchens. Working for certain chefs who think abuse is part of the job. LOTS of drug/alcohol abuse with your co-workers. Often little to no benefits. And a transient workforce who quits at a drop of the hat threatens to leave you shorthanded at any time.
Bourdain and his team struggled with drug/alcohol abuse. He admitted that before he became famous with his book and tv shows that he never had a checking account. He and his team just bounced from one restaurant to another living from paycheck to paycheck.
He can certainly be successful. Gordan Ramsey started as a dishwasher, now look at him.
But have him look at the statistics on how long a new restaurant tends to survive. It’s a tough business.
If he can shadow a chef in a busy restaurant, or even get a job, even if it’s washing dishes, it’ll open his eyes.
Posted on 9/27/24 at 4:59 pm to NBR_Exile
Nicholls State in Thibodaux has Chef John Folse Culinary Institute. Good school for learning to be a chef. Note: I received 2 degrees from there, but not in the kitchen.
Posted on 9/27/24 at 5:45 pm to NBR_Exile
I went to French culinary (now ICE) in NY and had an unbelievable experience. I still talk to mentors & teachers on a daily basis and feel like I know someone in every major city in the country.
Honestly, culinary school is more about connections and access to industry folks than cooking. Anyone can learn to cook online these days, but culinary school teaches you proper kitchen etiquette and you make connections that last a lifetime and come in handy down the road.
Honestly, culinary school is more about connections and access to industry folks than cooking. Anyone can learn to cook online these days, but culinary school teaches you proper kitchen etiquette and you make connections that last a lifetime and come in handy down the road.
Posted on 9/28/24 at 1:36 am to NBR_Exile
quote:
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.
Do not waste your money.
He doesn't even know if that's what he wants to do.
He needs to take a year or two off and get a job at any kitchen that will hire him to work the line and first see if he even wants this life
It's not for everyone and culinary school does not teach you that.
My advice: get a degree in finance and accounting and get a job in kitchens to learn how to cook and run a restaurant.
The accounting degree is more useful for restaurant owners than a culinary degree. And culinary school doesn't teach you about finances.
But he needs to get experience with this industry before he spends the equivalent money of a four year degree on 18 months of school.
ETA: I've been in this industry over 20 years.
This post was edited on 9/28/24 at 1:37 am
Posted on 9/28/24 at 1:41 am to andouille
quote:
La. Culinary Institute in Baton Rouge, I have heard very good things about it.
We refuse to hire anyone from here.
Big heads, little skill.
Posted on 9/28/24 at 4:24 am to NBR_Exile
Chef John Folse Culinary Institute @ Nicholls State University in Thibodaux, LA.
Posted on 9/28/24 at 10:48 am to riverdiver
quote:
Long hours, hot kitchens. Working for certain chefs who think abuse is part of the job. LOTS of drug/alcohol abuse with your co-workers
This is a good point. I already drank a pretty good bit, but when I started working as a line cook, it got worse. Drugs were never my thing, but there was plenty of coke and snorting pills going on.
Posted on 9/28/24 at 2:02 pm to NBR_Exile
Nicholls.
Seriously.
Seriously.
Posted on 9/28/24 at 8:24 pm to NBR_Exile
I'm going to suggest a whole different angle on this. Ever thought of the military? They will pay you to learn the basics, give you a GI Bill and he can reevaluate from there? I was in the Navy and the logistics behind providing food to sailors was mind blowing to me. Plus we got to see a lot of cool countries. He can probably get a 4 year tour of duty and figure out life from there. It was good for me. Good luck man!
Edit: if he graduates with 4 year degree he can become an officer managing logistics. He may enjoy that.
Edit: if he graduates with 4 year degree he can become an officer managing logistics. He may enjoy that.
This post was edited on 9/28/24 at 8:28 pm
Posted on 9/28/24 at 8:33 pm to Alika_kahuna
quote:
Ever thought of the military?
Good ideas thanks. He has never mentioned the military but I will float the idea.
quote:
if he graduates with 4 year degree
This might be an issue.
Posted on 9/28/24 at 8:38 pm to NBR_Exile
Your son's boyfriend can't convince him to go to school and get a real degree?
Posted on 9/29/24 at 8:48 am to TheOcean
quote:
Your son's boyfriend
Screw you.
The closest he has to come to being gay is his current living status in the shadows of TAMU. We spoke at length and he is open to Nicholls. Close to his Grandmother in NO. I floated the military but that probably will not happen. Talked about taking some time off and getting any job in a kitchen. Problem there is he is in a relatively small town and jobs are hard to come by right now.
Thanks for the insights fellas.
Posted on 9/29/24 at 10:35 am to NBR_Exile
My first advice is know what he’s getting into. For most chefs, they work when everyone else is off. That means nights, weekends, holidays. The initial climb is also done earning a low wage. Many people have this perception that you go to culinary school and you come out after 2 years a chef. It takes time to learn how to cook professionally so he should be prepared to put his head down and focus on learning, not on what his title is or how much he’s making.
My advice is go to a good school - JWU, CIA, or something comparable. Then go work for professional chefs where he can learn and grow. He also needs to be reminded that there are many people that go to good expensive schools and aren’t successful so his success really depends on his individual drive to be excellent
My advice is go to a good school - JWU, CIA, or something comparable. Then go work for professional chefs where he can learn and grow. He also needs to be reminded that there are many people that go to good expensive schools and aren’t successful so his success really depends on his individual drive to be excellent
Posted on 9/29/24 at 1:08 pm to TomballTiger
I second Johnson & Wales University.
While famous for it's culinary college, it's a 4-year accredited university offering several degree options, fraternities, sports, etc.
The founding (1914) campus is in Providence RI and an expansion campus in Charlotte NC. I've only been to the former and was impressed.
A very competent scientist friend with a PhD in Biology opted to spend his whole academic life teaching there.
While famous for it's culinary college, it's a 4-year accredited university offering several degree options, fraternities, sports, etc.
The founding (1914) campus is in Providence RI and an expansion campus in Charlotte NC. I've only been to the former and was impressed.
A very competent scientist friend with a PhD in Biology opted to spend his whole academic life teaching there.
Posted on 9/29/24 at 6:09 pm to Tree_Fall
quote:
I second Johnson & Wales University. While famous for it's culinary college, it's a 4-year accredited university offering several degree options, fraternities, sports, etc. The founding (1914) campus is in Providence RI and an expansion campus in Charlotte NC. I've only been to the former and was impressed. A very competent scientist friend with a PhD in Biology opted to spend his whole academic life teaching there.
Charlotte campus is super nice. Charlotte is booming also & food scene is growing
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