Culinary School?

[vicky]

So, my mother and my sister have been suggesting going to culinary school. Honestly, it wasn't something I had considered before. 
There is a city school that offers a culinary arts and hospitality management degree.
They have direct admissions and walk in hours until August 23. I'd have to pay tuition on the spot, but that isn't really a problem at the moment.
I'd like to move further in the baking world, and becoming a Pastry Chef seems fulfilling.
It's a long way from Nursing, but I really enjoy what I'm doing now. 

Does anyone have any experience with culinary school? Is it worth it?

[bonquiqui]

I do not, but I think this is a fabulous idea!!!  *hugs*

[ElizabethBennet]

You should totally do this!

My sister only did a semester at pastry school (she ran out of money) but she loved it and learned a ton.

[W.T.Faulkner]

Now is the time, lady

[sawyerthedestroyer]

You gotta do what makes you happy. Go for it!

[Deleted]

A few of my friends are Le Cordon Bleu trained chefs; one went on to become a pastry chef and loves every second of it.

[speckledfrog]

If I say yes will you mail me free samples?

It sounds like a great step if that's what you want to pursue. I'm thrilled that you have your family's support.

[Deleted]

I'm a lurker, but my brother just finished culinary school about a month ago. It was really good for him, and he learned a lot. I'm seriously amazed at the way his skills have grown in the 19 month program. He didn't do the pastry side, but he had friends that did, and really enjoyed it. His school was also able to help with job placements, and had a relationship with a company that does job placements in Australia (where he wanted to go work), so he leaves for a job there in a couple weeks. It's a great starting point if that's what you want to do!

[winecat]

It is a public school? How much is tuition? How large are classes? What are the classes they offer? what do yiu want to specialize in and how do the classes fit your goals? I'd ask them how many of their students are still in the industry 5 years after graduation.

I wet to culinary school and would not recommend where I went and it didn't serve what I wanted to do. I believed the admissions people and they were full of shit. That said, there are some good programs depending on what you want to do.

[beefcheeks]

I have no experience in this area, but I think it sounds like a good idea! Like PP said, now is the time! Good luck!

[PeonyParty]

It depends on the area in which you live, etc. When I moved to Charlotte (already wanting to get a degree in baking and pastry arts) JWU had just started their pastry program and it was pretty elite. So in order to have any kind of job in the field they wanted at least someone who was a student if not degreed in the program. It also made me realize that if I did get my degree at JWU I would inevitably have to move as so many people got their degree and settled in Charlotte. (First world problems, too many good bakeries and patisseries).
If it's an area where the degree is not very prevalent, it should be easier to find someone to take you on as an apprentice and you could learn that way.
I will say that depending on the school offering the program, the opportunities afforded you in the way of intern/externships is worth going through all the schooling. A friend of mine completed her degree here at JWU and received an offer within weeks of graduation to be a head pastry chef for a fairly high ranked restaurant in Indiana where she was moving back to. That's not the norm but it does open up doors.

[lilafowler]

My brother was lost in life and started at Le Cordon Bleu-he's always loved to cook and he's finally happy he's working toward a career in what he loves.

Do it!

[winecat]

To be clear, I'm not saying to not pursue your dream. I just have learned a lot and there are more effective ways to pursue what you want for the money and support your long term goals.

[vicky]

Aug 16, 2013 22:10:48 GMT -5 winecat said:

It is a public school? How much is tuition? How large are classes? What are the classes they offer? what do yiu want to specialize in and how do the classes fit your goals? I'd ask them how many of their students are still in the industry 5 years after graduation.

I wet to culinary school and would not recommend where I went and it didn't serve what I wanted to do. I believed the admissions people and they were full of shit. That said, there are some good programs depending on what you want to do.

It's a CUNY school, public city school. It is on par with the CIA. I want specialize in Pastry. Ialready work  full time as a baker, and I'm hoping this will provide me with more... Idk, oomph? Knowledge? Experience?

[winecat]

Aug 16, 2013 22:24:49 GMT -5 vicky said:

Aug 16, 2013 22:10:48 GMT -5 winecat said:

It is a public school? How much is tuition? How large are classes? What are the classes they offer? what do yiu want to specialize in and how do the classes fit your goals? I'd ask them how many of their students are still in the industry 5 years after graduation.

I wet to culinary school and would not recommend where I went and it didn't serve what I wanted to do. I believed the admissions people and they were full of shit. That said, there are some good programs depending on what you want to do.

It's a CUNY school, public city school. It is on par with the CIA. I want specialize in Pastry. Ialready work  full time as a baker, and I'm hoping this will provide me with more... Idk, oomph? Knowledge? Experience?


s

There are so many different parts of pastry. Like if you want to do cakes, there is a cake program not to far from your general area which looks amazing. Regarding the curriculum, in my experience each class was group work so nobody mastered anything which was a huge disappointment. Do the classes support the area in which you want to specialize?  In my class, there were so many kids who had never set foot in a kitchen so the classes were very elementary.  I went to culinary school for the same reasons but it did not deliver. Just be sure that you can critically look at all aspects bc it is a lot to spend. And there are other ways to support your dream. What is your end goal?  Work in a restaurant?  Own a shop? A bread baker? 

[goaskalice]

I think even if you're working in the field based off your raw talent going to culinary school would be a good idea. It can give you even more tools and techniques to take you to the next level. My friend went to Le Cordon Bleu and now has a job at a posh restaurant here in town thanks to the connections he made there. It was the right decision for him for sure.

[PeonyParty]

Oh, I'm sorry! I didn't know you already worked in a bakery, so please disregard my last comment about apprenticeship! Of course that makes sense that you already work in a bakery, duh.

[starlily]

I had several friends in college that were hospitality management majors, but mostly interested in the hotel side. Nonetheless, they had to take classes in food cost & restaurant management, which by all accounts was eye opening & informative.

If you think you may ever want to operate your own pastry business, a solid understanding of the financial side would be invaluable.

I think it would also be a great opportunity for networking.

[Mrs.Rad888]

This is the perfect time to do this if that is where your heart leads you.

My youngest brother has been talking for years (like, 10) about going to a culinary school. He hasn't done it, for various reasons, but instead has just drifted from job to job. He's an awesome cook, and I'm sure that if he'd gone, he'd have a good job now that he loves.

Not saying that you are in the same spot, but there's a lot to be said for doing the job that calls out to your heart.

[SKP82]

I'm glad you have people in your life who are supportive of your dream. I would do it if I were you.

[sonrisa]

CUNY sounds like a great way to go. Culinary schools can be very expensive and saddle students with more debt than their careers can pay. That sounds like the best of both worlds (the training without going broke getting it).

[spitforspat]

I used to be in the bakery biz. I think culinary school can be a great investment if you go to the right school. Otherwise, it can be really expensive and not do much to further your career.

Also- I don't want to be a dream crusher, but I recommend waiting a bit and making sure you like the industry before making the investment. Maybe after you've been there a while they'd even help fund your education!

Don't worry about the leap from nursing to baking. Congrats on following your heart and making your dreams happen!!

[pantsparty]

With a lot of these types of careers, I don't know if you need to go to culinary school. I would think employers would value bakery experience more.

I agree with some other posters to stay in your position awhile before making any decisions. Good luck!

[gretchenindisguise]

Aug 16, 2013 22:41:30 GMT -5 peachy said:

How long is the program? Would you get an AS in culinary, or a baking certificate, etc.?

I think it could be great for you. The most valuable thing I got out of culinary school was a network of peers.

I misread peers as peens.

It's funnier my way.

[Booze Raccoon]

I can't think of a single reason not to go.  

[EloiseWeenie]

I have a Baking & Pastry Arts degree from JWU!

I loved it. JWU has an awesome BPA program, and I learned so much. The program teaches you breads, cakes (2 classes, beginning and advanced), french pastry, plated desserts, chocolates & sugar artistry, baking & formula tech, and you take a sanitation course where you get your ServSafe certificate. Baking & Formula tech was a great class, because you learned what each ingredient does, and why it does what it does in baking. The program as a whole taught me so much, and made me more skilled.

[nightandday]

DO IT! You know this is your dream.

[Jalapeñomel]

I would imagine the connections you'll make will be worth it's weight in gold.

Good luck!!

[curtains]

Don't wait it out.. if you can afford it do it! Carpe diem and good luck.

[snickers]

My H actually did it.
He LOVED every minute of the program and had a couple of practicums were he made excellent contacts with professionals. Unfortunately, the pay here for that type of job is not nearly as good as it should be so he didn't stay in the field very long.