Culinary schools - which do you recommend?
There are highly talented, experienced chefs on food52. I have been considering going to a culinary school because there are so many gaps in my cooking education. Any recommendations? Thank you for checking in with the question!
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As for getting more knowledge, I've been cooking all my life (since age 3) but professionally only for 29 years. I seek out knowledge whenever and wherever I can find it. Right here on food52 is a good place! and there are many avocational schools where you'll find excellent teachers for courses that may interest you. One can never know too much about a subject, especially when one is passionate about it!
As far as schools for professional training, well, they also abound all over the country. And like going to university, it is frequently not so much about where you go, as it is about how well you apply yourself and do while studying there. A culinary degree will not guarantee you a job in a professional kitchen at a higher rate of pay than any other beginner. And the beginning pay in professional kitchens is painfully LOW. (Not to mention that the work is long, hot and tedious.)
So get a culinary degree, or professional training if you want it, and if you want to cook in a professional kitchen, I recommend getting a (part-time, maybe) job to see what it's like before you invest your hard-earned $$$.
There's the full-on 2-4 year professional course for folks who really are going to make a career out of it. It's damn hard work and really not appropriate for someone who's not ready to forsake all other things in life for the duration. Generally includes an intern period in a restaurant. If you have a life already and things like young kids, forget it unless you have the resources and inclination to have your children raised by a nanny. You might as well do it somewhere other than where you live now, you're not going to be home much anyway.
There're the longer courses designed for people with lives who are looking for something different to do with their lives, or just something to do with their lives. I dated a gal who'd done this, thinking she might go into 'catering'. Her food really wasn't that interesting and she hadn't really earned her chops. I could be wrong, but impression is that these courses are generally a waste of time and money and give people the false impression that on graduation they'll be able to go out and hold their own on the line in a professional kitchen. What say ye, Chefdaddy? Ever have someone from a course like this end up in a kitchen you were in?
There are shorter, 1-4 week courses, often taught out of season at professional schools, for non-professionals. These are often targeted on specific things, like making pasta or baking. These can be seen as a form of tourism, but if you take it seriously and go with the right person, you'll learn a hell of a lot in a week. I mean, what I wouldn't give to have been on one of Marcella Hazan's week-long courses! I did one in 2002 in Spain at the Irizar school. In one week Visi Irizar
taught me more about how to manage a kitchen effectively than I can believe.
Have I ever glove boned a chicken? No. But would that make my life any richer?
I see in your profile you want to learn how to make cheese. Why not do a short course from some folks who really know the subject and get a feel for it? http://www.abcheesemaking.co.uk/
About eight years ago I met a chef who was the department head/ instructor at a local culinary program at our community college. Being a CIA graduate he modeled his program after CIA and is turning out some great new young chefs. I have taken it upon myself to be a liason for the program and I am constantly trying to funnel young cooks that are working dead end jobs to the program. So, when it comes to education and self improvement I try to be as positive as possible. So, when someone asks for culinary school advice and I hear a negative tone. I speak up. Sorry.
First of all, you should be able to tell from my answers to questions that I have no insecurities. Limitations, yes. Insecurities, no.
Second, sons #2 in IL and #5 in WA are chefs. They went to school. They make more than $12 an hour deciding menus, dealing with vendors, hiring and firing, etc. and it was all my fault: They started cooking in junior high so that they could have dinner at a decent hour instead of at 9 or 11 when I got home from work, and they liked it and were so good at it that I ENCOURAGED them to go. (On second thought--strike the title of "chef" from son #2--he works at a hospital, and we all know that hospital food comes out of cans, right?)
Third, as I stated in my very last paragraph, if I had the money, I'd go back to school. I would love to be one of those chefs who chide people for not knowing how to make headcheese. I think I'd be good at it. ; )
Culinary school will only take you so far. Yes, there are a few people on this site who have been to culinary school and who get paid for cooking for others. A very few. A very, very few. Most of us learned how to cook (and how NOT to cook) by actually cooking. And by asking questions, and by reading, and by watching TV and by talking to friends and neighbors and co-workers about what to make for dinner. And by experimenting. . .Hmmm--what would happen if I combined a little rosemary with a lot of mint in this teeny lamb chop?
I received most of my professional training at an Illinois truck stop in the 80s from Mrs. C and Ruthie, prep cooks who were an American version of England's Two Fat Ladies. They were so knowledgeable and opinionated and funny that after a year of working in the business office, I asked if the restaurant would hire me. I was lucky enough to be paid for learning what they taught me, and they taught me a lot.
I never attended culinary school but I've cooked at a fast-food place in high school, was a prep cook, line cook or pastry chef at a truck stop, a cafe and a restaurant; I've been a production baker and now I'm a cake decorator. None of that matters here. Scroll down to the bottom of this page and click the "About food52" tab. I'll wait while you count the number of times the word "home" or the phrase "home cook" appear. Pay particular attention to the words "love" and "care" and "passionate." Those words are what I signed up for when I joined food52. This place reminds me of hanging out in the back prep kitchen with Ruthie and Mrs. C. I'd rather hang out here with regular people who went to "been there, done that" school than with snooty Anthony Bourdain-wannabes who spent $40,000 to get a job that pays $12 an hour but who deride me because they know how to make headcheese and I don't.
I certainly hope that you, in a fit of introspection, came to the realization that there are "so many gaps in your cooking education" because you have found, here, so many recipes and ways with food that your head is swimming and there's so little time in the day to try them all. I would hate to think that you think we think you're not capable of developing a winning recipe or worthy of responding to someone's dilemma just because you haven't been to culinary school.
That said, if I had an extra $20,000 for tuition plus another $20,000 or so for living expenses, I'd sign up at the San Francisco Baking Institute. Or Ballymalloe, if Rachel Allen is teaching. Or a class with Patricia Wells in Provence. (I can dream, can't I?) There are also many very highly-regarded and affordable culinary arts programs at not-for-profit community colleges, such as Joliet Junior College or Kendall College in Illinois.
http://blogs.mspmag.com/chowandagain/2011/03/the-culinary-sc.html
The reason I ask these questions is that culinary school is a physically demanding education. One that requires hands on learning. Don't get me wrong you will have lecture classes and lots of homework or projects and events. But this will be an undertaking of a huge magnitude. And the only reason I say any of this is because you said " for personal reasons". I don't mean to scare you but I just hope you know what your getting yourself into. And the only reason I say this is because so many people quit the first six weeks because they didn't have anybody tell them how hard it is.
I wish you good luck!