Culinary school a waste of money?

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Permalink Reply by susan holaday on October 15, 2008 at 5:22am

Aren't there community colleges that might teach the same basic classical cuisine skills less expensively? Those skills - using knives effectively, making the "mother" sauces, are still useful, I think as a groundwork on which to overlay your particular style of cooking. I have no firsthand experience but I've watched talented chefs and when you have those skills under your belt, it makes a difference.

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Permalink Reply by Dan Ettling on October 15, 2008 at 10:29am

Wow, what a great topic.

I will have to be careful how I address this. I have taught for the American Institute of Baking (the premier baking school in the world), helped develop, start and teach the International Bread Baking curriculum at the French Culinary Institute in New York City, taught at the Guelph Food Technology Center and Saint Hyacinth Food Technology Center both in Canada in addition to Center for Culinary Arts Philippines and Sino American Baking School, Guangzhou China. To the restaurant discussion, I was the baking liaison for many culinary schools in question.

Good news, bad news!

Bad news:
Some of the great Northeastern culinary schools (US), which shall remain unnamed for libel reasons, have in the eyes of many become tuition fleecing human pumps. The trend has become to suck students in with promises of everything they need to know, strip them of their tuition and pump them out the back door. The result is that many of these graduates have a difficult time adapting to the real world and I have personal knowledge of some of the largest kitchen chains and catering operations in the world not even entertaining their graduate applications anymore. One exception in my view was the French Culinary Institute in NYC. They had, at the time, a very refreshing open mindedness and focus on the quality of their product which is of course the student. I thought the Canadian schools I prior mentioned were good also, more for technical training along the food science side.

Good news:
Susan is spot on! There are courses at the local level in community colleges etc., which have well rounded programs and don’t require refinancing the home.

Bottom line:
Attitude is key! Nothing turns prospective employers or business patrons off faster than someone that thinks they are owed employment or patronage at their restaurant or bakery just because they come from a fancy school or are credentialed. Like all school, it is a beginning, and not an end. We must humble ourselves and never stop learning. I have seen far too many graduates come to the restaurant industry thinking they are ready to manage.

Once there is a basis for understanding the kitchen, foods, tools, elements after some schooling, which ever school is chosen, there is no substitute for getting a job in a restaurant and working our way through the stations thus applying what has been learned at school to the real world. This is especially true if one wishes to invest in a business of their own. Much more will be learned this way as application of basics to the real world is far more important than where we learned the basics.

Next, spend time with those that are respected by consumers. I jumped jobs many times, usually at a pay cut, to spend time with industry experts that were where I wanted to be in life. This applies whether wanting to be employed or wanting to own a successful business.

Concerning the schools, when I was offered a position on the teaching staff of the American Institute of Baking, I turned to the VP of Education and asked him one thing. I said, “promise me that at no time will we ever promise a prospective student that when they leave us they will know everything they need to know to successfully navigate the industry because I will not be involved in something unethical like that”. He said “I promise”. He was a man of his word, and I stayed five wonder filled years.

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Permalink Reply by Adam R. Cox on October 17, 2008 at 7:53am

Both Susan and Dan have the right responses. But, I will add mine since I went to Western Culinary Institute in Portland, OR graduating in 1991. It was a 12 month process and back then was about 13-15K. I got the basic's and then some. Plus Culinary School was a trade school so you can write it off as education.

I had the option of going to the CIA, SF Culinary and New England's schools, but did not. I did not want 2 years and $40k worth of bills. Does this school get you more of a degree than just culinary? Is there college credit? Restaurant management?

I would investigate all of this.

Be careful of the schools that get you into a loan and you end up charging more than you agreed to. If your really good, then you can earn a lot. However starting out you might get $10 an hour. Which would make you get a few jobs just to survive.

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Permalink Reply by James Passafaro on October 17, 2008 at 10:25pm

ok there is a really good school it is the Mid West Culinary Institute in Cincinnati Ohio. You can go there even if you are out of state just don't stay on University of Cincinnati's campus I have gone through it and it is very rough living on their campus. And yes it is a community college but incredible instructors.

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Permalink Reply by James Passafaro on October 17, 2008 at 10:30pm

ohh yeah and it is very inexpensive

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Permalink Reply by susan holaday on October 18, 2008 at 4:35am

In Cambridge, MA, there is Cambridge School of Culinary Arts - I believe for the professional chef program it's around $25,000 a year but there are interest free payment plans and schedules - it's excellent and worth exploring.

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Permalink Reply by Paul Green on October 19, 2008 at 12:44pm

Erin,

There are many celebrated Chefs who worked their way up the ladder instead of attending a school. As you have observed the cost of a formal culinary education is steep. For some chef jobs CMC certification is mandatory, for others an Associates Degree will suffice.

I think the larger issue, given the rigors and demands of the profession, is where you wish your career to lead you.

You might consider looking for the absolute best restaurant in your area, ask for an interview with the Chef, and explain your goals and ask for a job to learn about the kitchen and culinary field. A year in a professional kitchen would help you decide how to proceed.

I would also check to see if there is a chapter of the ACF in your area. The members would be a great source for you. Look into Women Chefs ,too. You may find someone willing to hire you and be a mentor as well. These professionals are always looking for someone with fervor and dedication.

DO NOT go into this field if you aren't prepared to put everything you have into it and stand out. It demands nights, weekends, and holidays and is highly competitive.

It can be highly rewarding and satisfying. I would do it all over again !!

The best of luck to you,

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Permalink Reply by Frank C on October 21, 2008 at 8:50am

Get a job in a kitchen, wash some dishes, chop veg for three days straight, move thru different kitchens always one upping. If you have the talent inside you, you'll be at the same place in twenty years, if its not in you anyway, school won't put it there. That only cost 2 cents!! FC

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Permalink Reply by Morgan on October 21, 2008 at 10:36am

the school of hard knocks has not failed in my personal experience. However people do love that piece of paper! Good luck.

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Permalink Reply by JoLene Pavelka on October 21, 2008 at 3:39pm

I struggled with this very same thing. I did decided to take the plunge and do it and I can say I enjoyed it but do I think it was worth it?? Probably not. I think it depends on what your after and what you may already know. I will tell you I believe I gained significantly more information then the 20 year olds that were there because of my age and experience in the working world. Cooking was something I was able to do but I did learn many tricks and techniques along the way but probably could almost do the same watching the food network.... the business aspect of it was more worth the buck... When I completed the course what I learned quickIy was I NEVER want to work the line again but maybe that is the age factor as well? did decided to continue on and persue my business degree because like you I would like to own my own someday and I think that you need to know more then how to cook to succeed at that business. I think you need to be well versed in all aspects of the business to make it work...but that is just my two cents worth.......

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Permalink Reply by susan holaday on October 22, 2008 at 4:44am

There is a lot more to run a business than most people think. I have a publication, not a restaurant, and my partner handled most of the "business" side until his death two years ago. Believe me, any courses you can take on the business side will be more than worth what you pay for them. If you are the sole owner of a business and have never used Excel, think math is for geniuses and don't have a clue about cash flow, you need education! Learning it on your own through trial and error is the hard way to do it.

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Permalink Reply by Deb Scott on October 22, 2008 at 5:46am

I'd ask for $47K what (or who) are you getting for your money. Check into the school - who's teaching and where their students are right after graduation.
For example In our area we have a community college where exceptional local talent teach classes enhancing the experience for half the price of a private culinary school. It does usually takes longer to get through the full course at a community college than through a private school due to curriculum availability. We also have a private culinary school headed by another fabulous talented chef and for the price you will finish sooner.

I'm a big fan of adding a little school of hard knocks - finding a good mentor and adding an internship for a more well-rounded experience.

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