Tag Archive for 'cooking school'

Salaries in the Culinary Industry

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on September 22, 2009
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Salaries in Culinary FieldMoney seems to be one of those topics that all culinary students want to know more about. How much does culinary school really cost? How much can I expect to make after culinary school graduation? Exactly how much money does Rachel Ray bring in every year?

These kids of questions are valid ones; after all, becoming a chef is a life-long dream for many people, and it’s important to know exactly what to expect in pursuing that dream. Although salaries in the culinary industry vary depending on where you live (for example, a job in New York is going to pay more than a job in Iowa, simply by virtue of cost-of-living) and what type of restaurant you’re in, there are a few averages that can help you in making a decision.

  • At one end of the spectrum are the line cooks and sous chefs, who make among the lowest incomes in the culinary industry. Entry-level positions begin at $18,000 a year and work up to $28,000, depending on whether or not you have a degree and/or experience in the kitchen.
  • Baking schools tend to be less popular than culinary schools, and the starting wages in this field reflect that. That’s because those who do the hiring (commercial baking kitchens and bakeries) don’t always have as many opportunities for career growth. Graduates can expect to make between $16,000 and $26,000 to start.
  • The field of hospitality management typically offers a higher starting wage, though it often requires an Associate or Bachelor’s degree prior to hire. Most professionals can expect to make between $25,000 and $45,000 for working either directly with the food or in a more general manager’s role. Career advancement in hospitality management tends to be higher than what you can find in a more traditional culinary role, with top hotel managers exceeding the $80,000 mark.
  • At the higher end of the spectrum are the Chefs and Pastry Chefs, who can pull anywhere from $30,000 to upwards of $60,000 per year, depending on how successful they are and where they work. For those interested in opening their own restaurants, the pay can range anywhere from a modest $40,000 to over $100,000 per year, though the amount of hours worked a day (at least in the beginning) can be grueling.

Of course, there are exceptions to any and all of these rules – and there are other benefits to take into consideration, as well. Many culinary professionals find that the creative license given at a smaller restaurant makes the lower pay acceptable, while others find the weekend and evening hours at a hotel are a great trade-off for a higher income.

How Important is ACF Accreditation?

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on September 4, 2009
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ACF AccreditationAlthough there are many different types of accreditations for cooking and baking schools, the most well-known one of all is the American Culinary Federation (ACF) accreditation. The American Culinary Federation is a professional organization for chefs and cooks. In operation for over 90 years, there is no higher place to look for quality in training, professional development, and apprenticeship programs.

If you’re serious about your culinary career, it’s probably best to look for the ACF stamp of approval on any culinary school you’re considering. This ensures that the culinary program:

  • Meets a minimum of standards
  • Is recognized by almost all employers
  • Is held accountable to a higher organization
  • Offers a curriculum that includes up-to-date practices
  • Is qualified to offer students federal funding opportunities
  • Hires faculty members who are proven professionals in the culinary field
  • Is recognized by the Council for Higher Education

A culinary school that boasts an American Culinary Federation accreditation also comes with a higher level of prestige. Students who graduate from a recognized program are usually considered more marketable from an employment viewpoint, and are more likely to work among peers of similar stature.

While it isn’t absolutely necessary for a cooking school to have ACF accreditation to be a good program, it does come with an extra layer of protection. After all, the investment in culinary training is one that can cost upwards of tens of thousands of dollars, and a program that is recognized by the culinary community as a whole can go a long way in opening doors for your future career.

If your school does not have ACF accreditation, there are other accrediting bodies that do carry some weight, including regional accreditation. Always be wary of accreditations that are funded and operated by for-profit organizations, since these types of organizations are of in the business of selling accreditations rather than enforcing quality.

Benefits of Getting a Culinary Education from Community College

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on August 23, 2009
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Community College Culinary SchoolGoing to community college for your culinary school degree can be a great career move – provided you know how to leverage your assets for the best post-graduation job. Like all education and career decisions, it’s up to you to determine how important issues like price, prestige, and preparation count.

  • In most cases, community colleges carry less prestige than their culinary counterparts like the Institute of Culinary Education, the Culinary Institute of America, or Le Cordon Bleu. These “big name” culinary colleges continually churn out top contenders in the world of cuisine, and many of the celebrity chefs we know today came from a higher-end educational facility. However, this isn’t to say that you can’t get good training at a community college. In many cases, your culinary education is only as good as the effort you put into it; for example, excelling at a community college program can be much more beneficial than struggling at one of the more expensive schools.
  • One of the best perks of community college training is the price tag. Community college culinary programs are the least expensive ones out there. Although you can almost always expect to attend classes for two years, most annual tuition costs fall at or under $3,000. Because community colleges are geared toward adult learners, there might be greater flexibility in class times for working professionals, too.
  • Community colleges also tend to be vocationally-minded, which is a benefit for any culinary student with employment on the mind. These types of educational facilities strive to give graduates the tools they need to find jobs, even if that means sacrificing a little bit of the “art” side of a culinary arts degree for the more practical applications in commercial cooking.

The most important consideration in determining where to go to culinary school is the path of your future career. Community college training is ideal for those who want to start working in entry-level kitchen positions or other commercial-type kitchens, or those who want an Associate Degree that might be applicable for cross-career opportunities.

The Best Age for Going to Culinary School

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on August 5, 2009
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Best Age for Culinary SchoolMany culinary schools make it a point to target a young demographic. They may offer scholarship programs with affiliated high schools or dormitory housing for students just making their first solo forays into the world. However, culinary colleges are unique in that they draw students of virtually any age. From teenagers excited to begin their lives to adults looking to change careers or even find an enjoyable way to spend retirement, there’s no such things as the “wrong age” for entering a culinary program.

Post-High School

Students entering culinary arts schools immediately after high school have the benefits of low responsibilities on their side. Going to culinary school can be expensive, and having no fiscal responsibilities (such as a mortgage, kids, or other bills) can help in making culinary school more affordable. Younger students also tend to have more stamina and flexibility, which means you can handle the more strenuous and time-consuming aspects of culinary school that much easier.

Cooking School In Your Twenties

Most twenty-somethings in culinary programs enjoy the same benefits that new high school graduates do: more time, fewer bills, and more energy. However, they also have the added benefit of more advanced palates and a stronger sense of where they want their careers to head. You have had time to determine what type of culinary career you’d like to have (e.g., hospitality, baking, classical French, catering), so you can direct your education in the right direction from the very start.

Culinary Training at Thirty and Beyond

While the percentage of older culinary school attendees is certainly smaller, there is no age cap. Many of the culinary students in their thirties, forties, or even fifties have decided to either change careers or finally fulfill a lifelong passion. This makes them the most dedicated of the bunch, and the ones with the most emotional investment in the culinary education process. Many of these types of students also gravitate toward more specialized cooking programs (such as Thai cooking or advanced knife skills), since you can develop certain skills in a condensed format, rather than take on several years of comprehensive training.

No matter what your age, culinary school can be the type of decision that will change your life forever. You should always map out your future career path and find the cooking school that will best suit your age and your goals.

Classic French Culinary Training

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on July 24, 2009
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Benefits of Classical French Training

classic french trainingFor as long as there have been culinary schools in the United States, there has been an emphasis on classical French culinary training. France has long been hailed as the forefather of all things culinary; gastronomes and chefs have been traveling there for centuries to get the most delight for the palate as possible. As such, classical French training – especially when it comes from direct travel to France or classes at the prestigious Le Cordon Bleu – has become synonymous with class, taste, and just great cuisine.

French Cuisine’s Popularity

The reason French cuisine is such a staple of the top culinary schools is that it is at once deceptively simple and decidedly complex. Overall, French cooking is based on very rudimentary concepts that have been perfected over the years. Rich sauces, specialty cuts, and robust ingredients have always played an important role in French training, but using them well requires a good knowledge of the culinary field as well as basic skills not taught everywhere.

For example, the soufflé has long been a staple of French training. The ingredients are few and the steps simple, but actually getting the soufflé to rise and become the perfect texture is something that many culinary students never really can master. That’s because it takes a certain finesse and connection with the ingredients. Baking schools with a French flair have an additional draw, as well. Known as a country where the pastries are rivaled only by the wine, France has a reputation for being a gourmand’s dream.

Choosing a Classic French Culinary School

While having classical French training can go a long way in lending you the prestige you need to land a great culinary career, it tends to come at a higher price and require a little more dedication. If you really want to be steeped in the methods, than a school that focuses solely on French techniques might be for you. Other schools, including the Institute of Culinary Education, offer French training as one of the many components of a great culinary education. Either way, you can develop the skills you need to break away with your own signature flair.

The Truth about Culinary Student Loan Debt

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on July 15, 2009
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Culinary School DebtCulinary schools are famous for being among the most expensive types of education out there. Although the costs are actually quite similar to what you can expect to pay at other private, vocational training centers and public institutions, it seems to be a running gag that going to culinary school is akin to financial disrepair.

This reputation isn’t completely deserved. While culinary school debts can be difficult for graduates to face right away, there are actually few differences in these types of student loan debts and the more traditional student loans most of us are familiar with.

  • If you borrow from the government, you get the same locked-in rate and repayment plans as students in other fields. You also get the same annual caps and qualification criteria as other students.
  • Private loans are where the real danger lies. Avoid taking out loans affiliated with the school you attend, since they might be more interested in getting you financed rather than getting you the best possible deal. Look instead to options in work-study or even scholarships.
  • One of the main reasons culinary student loan debt seems so high is the post-graduation expected income. While a business school graduate might expect to make $35,000 his or her first year out, most culinary graduates can expect somewhere closer to $20,000.
  • You may be entitled to a “grace period” for at least six months following graduation. This gives you the chance to get a job and get settled before you need to start repaying your loan.
  • Federal and state student aid never goes away. Even if you file for a bankruptcy, student loans granted from the government are going to stick around. Always be sure and borrow as little as possible, even if you’re promised low rates.

Student loan debt isn’t pleasant no matter what you study. For culinary students, however, it can be an added burden due to the low starting wages associated with the culinary field. Be sure to ask questions and pursue all your options before taking on more debt than you can handle.

Related Articles

Finding and Applying for Culinary Scholarships and Grants

Unique Culinary Jobs

Published
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on June 28, 2009
in Culinary Schools
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Unique Culinary JobsMost students who have graduated from top culinary schools or cooking colleges know the direction their career will take. Maybe you’ll start as a sous chef and work your way up through the ranks at a four-star restaurant in New York. Perhaps you’ll work as a line cook until you save up enough money to open your own place in downtown Seattle. In most scenarios, the end goal is the same: that prestigious Executive Chef title.

However, one of the best things about getting a good culinary education is the incredible variety of options available to you. If you finally get that culinary arts degree and aren’t quite sure if you can handle the next few years in the kitchen, here are a few positions you might want to consider:

Culinary Adventurer
Despite how it sounds, this isn’t a fictional job. Made famous by Anthony Bourdain, who travels around the world experiencing first-hand the cuisines of the world, culinary adventurers (or culinary travelers) usually work for commercial food manufacturers or retailers. The purpose of this job is to explore foods in their natural environment, learning how to use existing exotic ingredients and even discovering new ones.

Food Writer/Photographer/Artist
These days, you can take almost any of the classical arts and put “food” in front of it to create a new kind of career. Food writers provide content for magazines and review books. Food photographers make culinary creations look good for the camera. Food artists mold, shape, and carve foods to create visually stunning pieces that are more art than cuisine.

Corporate Executive
Although donning a suit and working a traditional 9 to 5 schedule doesn’t necessarily sound like a culinary career, the line between business and cuisine is not as firm as you might think. Many large corporations have branches that deal in food manufacturing and production, and having someone on staff who knows food is the way many of them try to gain an edge. This is an especially lucrative field, particularly if you’ve got a business background to go with it.

Of course, if you have your heart set on becoming a personal chef, opening a bakery, or running a catering business, there’s no reason why you can’t use your culinary education to get as close to the food you’ve learned to cook as possible. Just remember: one of the best assets of a good chef is creativity, and getting creative in your culinary career can open doors you never knew existed.

How to Tell if Your Culinary School is Good

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on June 20, 2009
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Note: Students should determine if their culinary school is a good one before they attend. One of the biggest errors prospective cooking school students make is not taking the time to investigate if all aspects of the culinary program are right for them.

Culinary SchoolGetting a quality culinary education is the first big step in landing the career of your dreams – and a big part of that quality education is going to a quality school. The good news is, students can now get a good education virtually anywhere in the United States. However, as with most types of schools, your education is only as good as what you put in it.

In order to get the most out of your culinary college or program, give your school the following quiz (or, if you’re considering prospective culinary programs, ask current students and graduates):

  • Are your instructors willing and able to answer your questions?
  • Do you feel like you learn something new every day?
  • Can you see the path of your own improvement?
  • Is your culinary program progressive (that is, does it get increasingly more difficult with each new quarter or semester)?
  • Are you learning on the same types of equipment you’ll use in the real working world?
  • Do most of the students who begin the culinary program see it all the way through?
  • Are your instructors and fellow students enthusiastic about your culinary job outlook?
  • Most days, are you excited about the things you’re learning and the people you’re meeting?

As far as quizzes go, scoring this one is pretty easy – “yes” answers are good, and “no” answers might indicate that your cooking school isn’t quite right for you.

That brings us to an important point in any good culinary education: the best indicator that your culinary program is going to work for you is you feeling enthusiastic about it. If you’re excited, it will show in your food and in the way you approach your future. While technical training skills and a big culinary school name go a long way, you are the biggest asset you have.

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Is Culinary School Right For Everyone?

Culinary School Financial Aid Tips

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on June 4, 2009
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Culinary School Financial Aid TipsGetting a culinary education can be an expensive undertaking, especially if you’re looking at one of the top culinary schools. That’s because big names like Le Cordon Bleu and Institute of Culinary Education offer top-notch training, but they come with a top-notch price tag, as well. Even if you do look at a more modest culinary arts program at either a private or public facility, you could be facing tens of thousands dollars of tuition and room and board costs.

Fortunately, culinary education is like most other forms of education, and there are avenues for finding and securing financial aid. Any student serious about attending a cooking school or baking school should be sure to check out options in financial aid before applying – the time investment is almost always well worth the financial benefits.

Before you start, however, here are five key tips to keep in mind:

  • File your FAFSA early. State due dates for the FAFSA form vary, but no matter where you live, it’s best to get it in as early in the year as possible. Federal and state funding are limited, so the earlier you get in, the better your chances of getting grants.
  • Don’t assume culinary school is less relevant than any other degree. Many culinary students assume that not going to a university or community college means that they aren’t eligible for grants and scholarships. This isn’t true; in fact, some scholarships look specifically for students in this type of vocational training.
  • Even if your parents aren’t contributing dollars and cents to your culinary education fund, they can still contribute. For example, if you have a parent with a military past, you may qualify for special veteran scholarships. Your parent’s employer might also have funds set aside for scholarships, grants, and work-study programs.
  • Match your culinary school to your unique situation. Your goals, your lifestyle, your location, and your skills are all going to influence where you go to cooking school and for how long. Don’t invest any more money than you need to for what you want out of your culinary education.
  • Beware of scholarship scams. You should never be required to pay a fee for scholarship or grant consideration, and promises that seem too good to be true probably are. Getting financial aid is hard work, and any company that promises otherwise is lying.

As with most things, doing your homework will go a long way in helping you pay for culinary school. Start looking early and take the time to do everything right. It will pay off in the end.

Be sure to read our article Finding and Applying for Culinary Scholarships and Grants

Where are the Best Culinary Schools Located?

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on May 22, 2009
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Best Culinary SchoolsAlthough a good culinary education can be found in schools around the world, there are a few key areas known to be meccas for culinary arts training. In many cases, the best training occurs in metropolitan areas, where the number of restaurants and competition are high.

In the United States, some of the best places to go for culinary programs are on opposite coasts: in New York and California.

New York culinary schools are among the most recognized in the world. The city and many surrounding communities on the East Coast (including Connecticut, Pennsylvania, and Vermont) offer great variation in food styles, program lengths, and even career options following graduation. And because there are over 20,000 restaurants in New York City alone, its no wonder students – and reputable schools – call this place home.

Some of the more recognizable culinary school names in and around New York include:

Of course, you don’t have to go East Coast to get a good culinary education. California is equally well-known for its quality of schools. But don’t expect the exact same kind of training. Culinary schools in New York often center on classical training; schools in California tend to be a little more modern and focused on healthy, alternative cooking styles.

If you don’t live in one of these “foodie” centers, or if you don’t want to pack up and move to go to culinary school, don’t despair. There are culinary colleges in every state in the United States, and big names pop up in Texas, Oregon, Arizona, the Midwest, and the South.