May 08

Culinary School Mistake – Not Visiting the School

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Mistake #7: Not Visiting the School

Perhaps the most important step in the decision-making process – and the one most often overlooked – is visiting the school’s campus to get a first-hand glimpse of how things run. In many cases, going to culinary school means packing up your life, moving to a new city, and starting all over again. In other cases, you’re simply taking time and money away from your current life in order to make room for new changes. In either scenario, you’re taking a very important step – and the only way to make sure the step is the right one is to go and see for yourself.
Visiting Schools

It’s best to narrow your list of potential schools down to two or three that really pique your interest. Any more than this, and you might be facing thousands of dollars in travel expenses in order to check all the schools out. Any fewer, and you might be more apt to “gloss over” the school’s drawbacks since you don’t have any alternatives on the horizon.

When you do set up a school visit, make sure they know you’re coming and that you intend to do a little investigating. But no matter what else you do, don’t spend all your time in the admissions office listening to what they have to tell you about the program and the school – go out there and see it for yourself. If they don’t allow you to sit in on a class or are otherwise hesitant to let you really experience the school from the inside, it’s best to be cautious, since they may be hiding something.

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Apr 11

Culinary School Mistake – Not Looking at Accreditation

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Mistake #6: Not Looking at Accreditation

In culinary education, the value of accreditation is much like the value of a diploma program. Some accreditations mean quite a bit, and should be a standard part of any school you consider. Other accreditations mean little more than that the school pays an annual fee to an “Accreditation Body” that comes up with its own guidelines and qualifications that may or may not be important.

For example, some schools will make a big deal out of their accreditation page on their websites, but they never elaborate as to what that accreditation means. Before you take any school’s word for it, make sure you know what the accreditation is for, and how it ranks with the U.S. Department of Education.

Culinary Accreditation that Counts

The largest and most important accrediting institution is the American Culinary Federation Foundation Accrediting Commission (ACFFAC), which is recognized by the Council for Higher Education Accreditation. If a school has this seal, then it is most likely one of the better culinary institutions in the United States, and you can be guaranteed one of the higher quality educations available.

However, a school without ACFFAC accreditation may still be reputable. Other accrediting bodies that are generally accepted in the food and restaurant industry include:

Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT)
European League of Institutes of the Arts (ELIA)
International Council on Hotel, Restaurant, and Institutional Education (CHRIE)
National Restaurant Association Education Foundation (NRAEF)
Retailers Baking Association (RBA)

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Mar 18

Culinary School Mistake – Not Understanding the Differences in Degrees

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Mistake #5: Not Understanding the Differences in Degrees

Whether you put in nine months or four years, you should have something to show at the end of your culinary education besides stellar knife skills and a knowledge of food. Although a degree or certification won’t guarantee you a job or a great future, they can go a long way in helping you land the job of your dreams or being qualified for promotions as you grow and develop in your career.

Perhaps more importantly, however, is knowing what the differences between degrees are and what they mean for your future. Otherwise, you might spend too much time and money on something that means little more than a pat on the back.

Different Schools = Different Degrees

In many cases, private culinary institutions don’t offer traditional Associate or Bachelor’s degrees – the kind of degrees that are recognized nationwide and by all types of institutes of higher education. Instead, they offer “certifications,” “diplomas,” and other esoteric labels that are affiliated only with that school. The programs last anywhere from nine months to several years, and depending on the quality and reputation of the school, these labels can mean a lot or very little within the food industry.

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Mar 15

Culinary School Mistake – Not Applying for Grants and Scholarships

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Mistake #4: Not Applying for Grants and Scholarship

The costs of culinary school – though notoriously high – don’t have to be overwhelming. In fact, the majority of students receive some sort of financial assistance, whether in the form of loans, scholarships, grants, or work-study programs.

Learn What Grants and Scholarships are Offered through the School

Almost every culinary school has a financial aid department. Most of them offer financial planning services that provide advice and assistance on identifying and applying for financial aid of all kinds. However, while this can be a great resource, don’t rely solely on the department to help you finance school. Their first goal is to get you to sign up for their school; how you pay is really up to you.

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Feb 20

Culinary School Mistake – Not Being Aware of Costs

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Mistake #3: Not Being Aware of Costs

If you’re like most students, money will probably play a large role in your decision of where to attend culinary school. As with any educational investment, there are factors related to tuition, housing, and fees to take into consideration. However, culinary school adds another layer of challenge simply because the options are so diverse. From community colleges to private, four-year universities, you can complete culinary school for as a little as a few thousand dollars or as much as over one hundred thousand. Read the rest of this entry »

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Feb 14

Culinary School Mistake – Not Doing Your Homework

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Culinary School Mistake Not Doing Your Homework

Mistake #2: Not Doing Your Homework

Once you know what you want out of your culinary education experience, you must find the right school to get you exactly that. Unfortunately, for most of us, this isn’t as easy as opening the Yellow Pages and seeing what schools are located within city limits. Choosing a culinary school that offers all the right qualifications – and at the right price – can be a time-consuming process. Read the rest of this entry »

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Feb 10

Culinary School Mistake – Not Knowing Your Goals and Aspirations

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Culinary School Mistake Not Knowing Your Goals and AspirationsMistake #1: Not Knowing Your Goals and Aspirations

When it comes to the culinary world, not all schools are created equally. Some programs are meant to provide classical training for use in top-tier restaurants, while others take a look at knife skills and basic nutrition education as a way to start working in the fast food industry. Before you even start looking at schools, you should outline what it is that you want out of your culinary career.

Match the School’s Focus to Your Culinary Style

List your three most important culinary goals. Do you want to work with traditional Italian cuisine or classic French techniques? Would you like to become more adept at Thai cooking as a way to expand the menu in your current restaurant? Do you simply want to learn basic knife skills and learn about the science of baking? Read the rest of this entry »

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Feb 07

What To Expect From Culinary School

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What to Expect From Culinary School

What Do You Expect?

Top names like Rachel Ray, Emeril Lagasse, and Anthony Bourdain seem to have it all: massive wealth, culinary empires, and an easy lifestyle. Who doesn’t want that, right?

Unfortunately, making it to the top of the culinary ladder is more difficult than these professionals make it seem. In reality, working in a kitchen is hard, time-consuming work, and although many people try to get there, the chances are very low that they ever will. While it’s important to hold on to your dreams, it is important to ensure that these dreams are realistic.

Fame isn’t the only challenge to overcome, either. Other common misconceptions about the culinary world include things like pay, schedules, and the amount of stress involved in working in the field.

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Feb 04

Why Choose Culinary School

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What is It That Drives You?

i_restaurant_teamThe culinary world is a diverse one, and there is no one-size-fits-all career option once you graduate and enter the workforce. It doesn’t matter whether you want to bake cupcakes in a local grocery store or become a contender on Top Chef – there are a multitude of options out there.

As long as you have an interest in learning the physical skills involved in cooking, want to know the basic science behind food and nutrition, and are willing to learn from others, you are in a position to take advantage of culinary school.

Of course, having a history in the food world helps, too. Many culinary school students bring some of their real-world experience with them to the first class, having spent years as dishwashers, line cooks, or even as caterers.

Because there are so many types of culinary schools, you can either go to one that teaches skills at the beginning level, or go to one that specializes in a certain technique or type of cooking. Read the rest of this entry »

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Jan 31

Hospitality Careers for Older Workers

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Hospitality Careers for Older Workers

If you look at the demographics of culinary students and working cooks/chefs, you’ll most likely see that the field is populated primarily by young professionals in their twenties and thirties. The reasons for this are varied, but are due in large part to the demanding nature of the job. Chefs are notorious for working long days (and nights) on their feet, often to the tune of 60 hours a week and without weekends or holidays off. This lends itself to a younger workforce, since they are more likely to be able to handle the physical aspects of the job—and they might not yet have a family that requires more stable working hours. Read the rest of this entry »

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