Culinary Schools

You think you got what it takes to cook with the best?  Or maybe you’ve just seen too many episodes of Hell’s Kitchen.  Either way here are some great reasons to pursue a dream of becoming a great chef. 

· Economy.  It’s the economy baby! Lets face it, as more and more manufacturing jobs are shipped off to other places, service industry is what we will have left.  Good luck trying to get someone in India to express mail you that Crème brulee.

· Money.  Show me the money.  The base salary of the head chef in a casino is about 85 k per year, starting, without bonuses or benefits.  Sounds like a heck of a living to me, and school will give you that edge to get to the top.

· Satisfaction.  When was the last time you looked in the mirror and said, I’m great, a champion in my field and appreciated for my real worth.  Yeah right, few of us live that dream, and only those willing to go out and grab it by the nose will ever know the kind of passion that comes with having such a career.

· Versatility.  What a thing, to be able to just say, I’m bored with this sushi gig, I’m going to go work in a rib shack! From pastries to southern cooking the choice is yours.  Seriously, with the right education, you can do just that and always move on to greener pastures and brighter skies instead of being locked into the same boring job forever.

· Personal Challenge.  Don’t underestimate the value of a good challenge, nothing feels better at the end of the day than working hard and knowing that you get paid the big bucks for  a reason.

· A REAL Team.  Feel like if you have to sit through one more of those four hour “What animal are you?” management exercises that your going to stick a mechanical pencil in your eye?  Come out and get the opportunity of a lifetime with a squad that knows the value of real teamwork.

· Craftsmanship.  For those of us not content to rot the rest of our existence away behind a desk staring at our boss’s forehead for the rest of our working life, getting out and getting our hands dirty can be a must do thing.  Just knowing that you made something well and can do it every time is a fabulous feeling.  Also, you get to define what doing well is from tasting great to heart healthy cooking.

· Service.  My father always said serving others was it’s own reward, and it take a few years under your belt to learn the truth of this.   When you do it’s better than the six figure salary.

· Be your own boss.  No one has to tell you why this is the perk of a lifetime.

· Your good.  You know you are, everyone believes you have talent( which is why your stuck making vats of meatballs for family weddings) so go get the deed that proves it!  Or suffer the consequence of never knowing if you might have made it or not for the rest of your life.  Have fun in those meetings…

Maybe you’ve got what it takes to play with the folks at the top…

The Hobbyist… 

Homemade pies, cookies, and tacos for the family.  Tried and true recipes handed down through the years, mother to daughter. These are great ways to prepare food, and very rewarding for the cook.  Tons of resources are available for free online, more recipes than can be counted, online cook books, blogs with every shred of information one could want.  Great for those of us that just love to cook in general, but have a real life out side the kitchen, with families and careers.  For the aspiring amateur, cooking clubs and farmers markets are all that is needed to put us in a heaven all our own.  The best advice for people in this category is fresh fresh fresh!  There is a big difference, for example, in pre

frozen meat and flesh that has never been frozen before, or in vegetables picked and shipped locally, over ones shipped from out of the country.  It is amazing to me how may cooks overlook this simple fact, but no matter what you are preparing, without exception fresh is always better.  Also, I love things that are in season, it insures, if nothing else, a great variety in your diet year round.  Nothing frustrates the pleasure chef worse than cooking the same five dishes week after week.  So get out there, try some great dishes, (and some not so great ones).  Take advantage of all these great free resources online and maybe even discover a passion that propels you to…

The Enthusiast…

Culinary enthusiasts with a day job but a serious passion for cooking will want more than a few regurgitated recipes and tattered old pans.  We want real food, new food, exciting possibilities and a recipe or two that will blow minds and win hearts.   Wanting to try ever new and exciting possibilities, pushing foreword and drinking up the knowledge they come across-.  We want more than the endless maze of untested, random recipes the internet has to offer, we want hands on experience we can sink our teeth into.  For people who are this deep into the cooking fervor, they will find local classes, clubs, and maybe even a job cooking in a steak house if they are devoted.  All are great physical ways to get better at cooking and pursue the passion.  I recommend a start at the local community college, and a bite into ethnic foods.  Anything you find interest in will do, just get outside your comfort zone and try some new things.  Community collage is inexpensive, easy to get into, will have tons of time slots available, and will have a variety of different culinary options for you to try out.  If you enjoy your play time there, and you truly have a passion to be one of the best,( and the steakhouse job isn’t cutting it.) you can move on to the bottom rung of the top ladder.  A bona fide, for real Culinary Arts School.

 Culinary Artist…

If your insatiable appetite for other people’s appetites can not be satisfied with casual encounters at your local community college and nightly flings cooking at your local steak house, consider culinary school.  A great school can make possible a dream of a life time in the culinary profession, at the top and with the best.  Learning not only fine food, but wines, people, language, you name it.  The world of possibilities in this arena is only limited at this point by your education in such matters.  There is so much to learn you will never master it all, and even if your dream is to run a rib shack, the experience you will get from cooking school is a must.  New perspectives, and the connections you will make will help you become a success in your endeavors.  I know 2 people who made their partnerships while in school and opened successful restaurants after graduating.   Here is a list of culinary arts schools that will help you pursue your fame and fortune.

The Culinary Institute of America

http://www.ciachef.edu/

The French Culinary Institute

http://www.frenchculinary.com/index_noflash.html

The California Culinary Academy

http://www.baychef.com/

I sincerely hope anyone wishing to pursue a career in the field of the culinary arts does so, and also, would take a business class or too as well.  Serving others is it’s own reward.

The city of Baltimore, according to residents the “greatest city in America”, is Maryland’s largest city, and is not part of any county.  John Hopkins University and John Hopkins Hospital are the city’s biggest employers.  Students will enjoy Baltimore’s humid, sub tropic climate.   A cute city with over 300 identifiable districts, residents are not far from Mount Vernon and the Washington Monument.  Home also to a rabid selection of fans, both the NFL’s

Ravens and the MLB’s Orioles are lucky recipients of the adoration denizens lavish upon both teams.

Baltimore International College sports a highly decorated staff from around the world, notably Global Master Chef Jan Bandula.   Their goal is to prepare students for a diverse career  in hospitality from brittish classics to french cooking.  They also offer shadow days for prospective students, as well as several good open houses.  The staff averages over 25 years of experience for each chef instructor.

Not bad for a not for profit  private college, Baltimore International College is accredited through the commission on Higher Education of the United States.  They offer a Masters in Hospitality, which is a completely online program, and also pride the small classes.

Degrees offered at BIC range from certificate programs to an online masters degree.

Contact Information

-Website: www.chic.edu

-Phone: 1-800-624-9926

-Email: Admissions@bic.edu

-Address

BIC Admissions Department

17 Commerce street

 Baltimore MD 21202

Situated in the beautiful city of Scottsdale Arizona, Scottsdale Culinary Institute is in a great location for unique culture.  A warm (literally) and lively city, with a unique quality one has to experience first hand to understand. “The west’s most western town” is today a booming city boasting over 240,000 people,  and with tourism being the city’s biggest employer, there are tons of great opportunities to get out and have some fun.

Executive Chef at the culinary school is Jon Paul Hutchins.  Hutchins has hosted the Iron Chef competition, was formerly Chef Instructor at the New York Restaurant School, was educated himself at the Culinary Institute of America (1983-1985), and has been on television a number of times.

Fostered at this culinary school is an atmosphere of professionalism in their learning

environment, with students having the freedom to express their talent and creativity.  SCI touts a real world experience so as to ensure fluidity as the student progresses from the classroom to the kitchen.  Limited class sizes and modern equipment all make this easier, and no one can deny that time served in the prestigious 3 Star (3 Star is the highest rating given to a student run restaurant.) L’ Ecole will have you on the top of your game when you are ready to make your big break and graduate.

Programs featured include the Bachelor Programs:

Le Cordon Bleu-Culinary Management

Le Cordon Bleu– Hospitality and Restaurant management

Also several Associate Programs

And two Certificate Programs:

Le Cordon Bleu– Patisseries and Baking

Le Cordon Bleu– Culinary Arts

Contact Information

-Website: www.Chefs.edu                         

 -Phone: 1-800-848-2433             

-Address:

Scottsdale Culinary Institute

8100 East Camelback road, suite 1001

Scottsdale AZ, 85251

Parked in one of the most desirable cities of the U.S., Orlando Culinary Academy is like a vacation while you are being educated.  Orlando keeps a playground of familiar faces, such as Walt Disney World Resort, Seaworld, Universal Studios Resort, the Epcot Center, and more gorgeous golf courses than can be counted.  A 13.4 Billion dollar technology industry piled on top of the ample tourist economy makes for a great place to learn the high end food business.  Nicknamed “the beautiful city” for good reason, Orlando is home to well over 227,000 people, and still has room for the NBA team The Orlando Magic.

      The staff at Orlando Culinary Academy work personally with the students there, and actually tutor them when necessary. They themselves are experienced professionals, and understand the career needs of the students they teach.  OCA’s Director of Career Services helps approaching graduates achieve the career they deserve, and the OCA boasts a staff with many connections and recourses for their alumni.

      The Orlando Culinary Academy wears it’s tradition of ethics, challenge, and practical application proudly.  Topics of science, culture, and history alongside the culinary arts, make for a well rounded and balanced education which prepared it’s students for whatever may come their way.  High standards, and an expectation of student involvement keep Orlando Culinary Academy running with the best.

The list of programs featured at OCA:

Le Cordon Bleu Culinary Arts (Associate of Applied Science Degree)

Le Cordon Bleu Patisserie & Baking (Associate of Applied Science Degree)     

Le Cordon Bleu Culinary Arts (Diploma)

Contact Information

-Website: www.orlandoculinary.com

-Phone: 1-888-793-3222

-Address

Orlando Culinary Academy

8511 Commodity Circle, suite 100

Orlando FL 32819