My son is planning on attending a community college to do his basics or there is a small college nearby that has a good culinary arts program that he plans on attending, but I think that will only be a start. He wants to someday be a world renown chef so I’m wondering if anyone out here who has attended such a college can recommend one.
KMS: thanks, although i would love to keep my son in american i think he would prefer to study in europe, but again I’m not sure which would be the best.
My fiance is going to the Art Institute of Houston Culinary school. The Art Institute system is one of the best in country. Johnson & Wales and the Culinary Institue of America (CIA) are two of the absolute best and most prestigious in the country though. There are a few other very prestigious schools, but they don’t come to mind right now. Actually, I think that if your son wants to be a great world renowned chef that he go to Europe and train under the top chefs there. My fiance is working at a nice restaurant in Houston and he is working right alongside a guy that graduated from the Culinary Institute of America. That guy shelled out a lot more money to go to that school and yet he is still in the same exact position as my fiance. Both of them are managers in training and won’t even be cooking that often as managers. Sadly, that’s where the money is.
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I haven’t attended, but my niece went to the Culinary Institute of America. It’s in NY, near West Point. It’s supposed to be the best in America.
References :
My fiance is going to the Art Institute of Houston Culinary school. The Art Institute system is one of the best in country. Johnson & Wales and the Culinary Institue of America (CIA) are two of the absolute best and most prestigious in the country though. There are a few other very prestigious schools, but they don’t come to mind right now. Actually, I think that if your son wants to be a great world renowned chef that he go to Europe and train under the top chefs there. My fiance is working at a nice restaurant in Houston and he is working right alongside a guy that graduated from the Culinary Institute of America. That guy shelled out a lot more money to go to that school and yet he is still in the same exact position as my fiance. Both of them are managers in training and won’t even be cooking that often as managers. Sadly, that’s where the money is.
References :