What should I be looking for in a Culinary School?

Question

I am looking at a couple culinary schools right now. The New England Culinary Institute which is rated as one of the best in the country, The Scottsdale Culinary Institute in Arizona, and the Art Institute of San Diego. Right now I live in Massachussetts but my dream is to work in San Diego. The best school is probably the one in New England but it is all the way up in Vermont. I guess what I want to know is, is there really that much of a difference between schools?

Answer 1

Yes, there are some which are more known for creating hobby cooks and others which have a better reputation in the culinary world. As with any university or post-secondary school, some schools have national reputations, while others are only regionally recognized. There are also some which are better-respected in other regions of the country (where people assume that if they have heard of it, it must be good) than they are in their own. In each case, I would find out where their graduates have gone. I would want to know about intern/externships, since many restaurants really only respect on-the-job training (even if they will hire someone with credentials). Find out about the credentials of the instructors; some schools offer very classical French training, while others are shifting more to other forms of cuisine, and that might make a difference in the range of retaurants for which you would be qualified. You also need to think of your education as the first step in networking in the culinary world (assuming you haven't had a lot of experience in it); who your instructors and fellow students are might make a difference in your ability to fit into the industry in the long run.

Answer 2

Look at their placement statistics. You go to a school like that because you want a job in the field.