When I graduate from high school, I want to go to culinary school. Does anyone have any advice for me?

Answer 1

Executive chefs and head cooks who work in fine-dining restaurants require many years of training and experience and an intense desire to cook. Some chefs and cooks may start their training in high school or post-high school vocational programs. Others may receive formal training through independent cooking schools, professional culinary institutes, or 2- or 4-year college degree programs in hospitality or culinary arts. In addition, some large hotels and restaurants operate their own training and job-placement programs for chefs and cooks. Most formal training programs require some form of apprenticeship, internship, or out-placement program jointly offered by the school and affiliated restaurants. Professional culinary institutes, industry associations, and trade unions also may sponsor formal apprenticeship programs in coordination with the U.S. Department of Labor. Many chefs are trained on the job, receiving real work experience and training from chef mentors in the restaurants where they work.

People who have had courses in commercial food preparation may start in a cook or chef job without spending a lot of time in lower-skilled kitchen jobs. Their education may give them an advantage when looking for jobs in better restaurants. Some vocational programs in high schools may offer training, but employers usually prefer training given by trade schools, vocational centers, colleges, professional associations, or trade unions. Postsecondary courses range from a few months to 2 years or more. Degree-granting programs are open only to high school graduates. Chefs also may compete and test for certification as master chefs. Although certification is not required to enter the field, it can be a measure of accomplishment and lead to further advancement and higher-paying positions. The U.S. Armed Forces also are a good source of training and experience.

Although curricula may vary, students in formal culinary training programs spend most of their time in kitchens learning to use the appropriate equipment and to prepare meals through actual practice. They learn good knife techniques, safe food-handling procedures, and proper use and care of kitchen equipment. Training programs often include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food. Training in food service management, computer accounting and inventory software, and banquet service are featured in some training programs.

The number of formal and informal culinary training programs continues to increase to meet demand. Formal programs, which may offer training leading to a certificate or a 2- or 4-year degree, are geared more for training chefs for fine-dining or upscale restaurants. They offer a wider array of training options and specialties, such as advanced cooking techniques; cooking for banquets, buffets, or parties; and cuisines and cooking styles from around the world.

The American Culinary Federation accredits more than 100 formal training programs and sponsors apprenticeship programs around the country. Typical apprenticeships last three years and combine classroom training and work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction. The American Culinary Federation also certifies pastry professionals, personal chefs, and culinary educators in addition to various levels of chefs. Certification standards are based primarily on experience and formal training.

Vocational or trade-school programs typically offer more basic training in preparing food, such as food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking methods, such as baking, broiling, and grilling.

Important characteristics for chefs, cooks, and food preparation workers include working well as part of a team, having a keen sense of taste and smell, and working efficiently to turn out meals rapidly. Personal cleanliness is essential because most States require health certificates indicating that workers are free from communicable diseases. Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant�s clientele.

Advancement opportunities for chefs, cooks, and food preparation workers depend on their training, work experience, and ability to perform more responsible and sophisticated tasks. Many food preparation workers, for example, may move into assistant or line cook positions. Chefs and cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may move up within the kitchen and take on responsibility for training or supervising newer or lesser skilled kitchen staff. Others may move from one kitchen or restaurant to another.

Some chefs and cooks go into business as caterers or personal chefs or they open their own restaurant. Others become instructors in culinary training programs. A number of cooks and chefs advance to executive chef positions or food service management positions, particularly in hotels, clubs, or larger, more elegant restaurants where they may oversee operations in a number of kitchens or restaurants. (See the statement on food service managers elsewhere in the Handbook.)

Answer 2

I suggest you contact several of the head chefs of the top rated restaurants in your area for their opinion. This will serve two purposes; 1) it flatters the chef that you respect his/her knowledge and will get you the best insights & 2) it will provide you with opportunity to meet a potential future mentor. Both are important to your career.
When my son wanted to pursue a culinary career, he asked me to invest 10k in a local culinary institute. I contacted several clients of mine who were top rated chefs in Arizona and was given the same advice from both. For best results, my son should apprentice in a commercial kitchen for at least a year before going to school. Get in good with the head chef and do anything to work for them...wash dishes, prep, whatever they would let you do. Ask questions, observe and shadow them. The culinary arts is a lot of hard work and devotion, so this can save you money, time and get you ahead of the game before you invest in culinary institute training.
Good luck.

Answer 3

It is a good idea check into your community colleges. I don't know where you are located but you can search online for them or even go there. You can enroll now if you really wanted to see what it's like and your high school should pay the tuition.

Answer 4

IT&T has a school for that & hotel managment in one ! it takes 1 1/2 years and you get a degree.

Answer 5

once you get there..DROP OUT!!