I applied culinary school today. Just wanted some thoughts from anyone that has graduated or knows anything about it. I applied about 8 years ago but my life took an unexpected turn. Now I am planning on going for it yet again right after I get my AA in biology. After that I will finish up the BS in bio and hopefully get a job in food science. Maybe I can build a better twinkie or something. I was going into genetics previously but this sounds so much more interesting.

Hard work may pay off eventually but laziness always pays off now.

Congrats pmpimbura on Culinary school. I'm starting in the fall at the Culinary school of arts in Colorado. I've always wanted to be a chef.

One of my sons has graduated from New England Culinary Inst. The othe son is in his last tow months before graduation. Any specific questions I may be able to field or get them to weigh in. Good luck - pick right program and both of my guys one 25 the other 28 love their choice.

"A well-chosen cigar is like armor and is useful against the torments of life." Zino Davidoff

My eldest son graduated from the Culinary Institute of America in Hyde Park, NY and then worked in the industry for about 10 years before becoming a chef educator.

He is now teaching at the CIA in Hyde Park.

His wife went to a culinary school in England and became a pastery chef (now retired)

Doc ***** Tobacco is a filthy weed, I like it...

SNOB Member 1033 1/3

Salud PMP! Best of luck to you!

Eddie

"If a body catch a body coming through the rye" - Holden Caufield

Congrats PMP! I missed my calling in life, should have went to culinary school. myself.

B.A.S.E #0000 <(o)>

That's Awesome PMP. I was just talking to a guy here at work about going to Culinary School myself. It's kind of interesting how many of us have similar interests.

Anyway, best of luck.

pmp, good luck to you. i graduated from the acadmey of culinary arts. culinary school can be a lot of fun, it's also a LOT of hard work. they expect you to learn about 1/3 of the information they throw at you. having spent almost 20 of the last 25 years working in professional kitchens, i can tell you that you have chosen one of the most difficult professions in the world, also one of the best. i wish you well.


Alan

I was on Staff at Pa. Culinary School in Pittsburgh , Great place to go to then & now they are Cordon Blue , I havent been there in a few years, but it was a woinderfull place to go, Deter Kesling, one of the First master chefs in the world was director of education there , a awsome man , I love being a chef, even though I have been in a pro kitchen in a few years I have many fond thoughts of a life time in the kitchen, Good luck & I hope you enjoy it half as much as I did ! Enjoy, Vince

S.N.O.B.1012 News from the dining room table, <br> " Pass the gravy please"</br> vince@access995.com

Vinnie, Is Cordon Bleu a big deal? The school I am interested in is the California School of Culinary Arts. They are cordon bleu as well but I don't know what that means.

Hard work may pay off eventually but laziness always pays off now.

Hey Little Paulie!

Good luck at cooking school. I'll never go myself, but I've been thinking about taking some of those laymans classes they have in Denver -- you know, knife skills and basic techniques and such.

I'm mostly intereted in cooking meats since I have a low-carb diet, but for some reason I'd also like to learn how make good pastry.

If they teach you how to compensate for cooking at high-altitude (*#$@!!) please forward some of those tips to me.

Ever since I started watching Alton Brown on Good Eats I've started morphing into a cooking junkie.

~ masher

B.A.S.E. #0004 <(O)>

Thanks alot masher, I'm gonna need it. I know it's gonna be tough. You should takes some classes, it's always good to learn new stuff. I'll be sure and let you know anything they teach me about high altitude cooking.