Which culinary school do you think is the best?

Question

I am thinking about going to culinary school. I have been looking at Le Cordon Bleu in Las Vegas, Nevada and at Culinary Institute of America in St. Helena, California.

Le Cordon Bleu is 15 months and of course cheaper but a great location. CIA is 22 months and much more expensive but is a nicer looking school and actual college campus.

I've heard people say it doesn't really matter that employers are more interested in work experience than eduation. What do you think?
P.S. I have no experience other than cooking for family and friends and small gatherings.

Answer 1

Both have good reputations. Many of the popular TV chefs have a background from the CIA (the NY campus).

The St. Helena campus is very beautiful.

Do you have an idea of where you want to work or what type of restaurant?

Maybe you can go to a few restaurants (High-End) and ask what they look for in a chef and if they have a preference in schools.

Also, why is there a 6 to 7 month difference in curriculums?

Also, I agree with the comment about work experience vs education. You'll get a solid education from both schools. It's up to the individual to make the most of it.

Answer 2

I am a former chef from Canada, I would talk to both colleges and find out there post course hire rate, if they can place you within a few months of the course ending and some involve an internship.

The one in Las Vegas would most likely give you an opportunity for quick employment, but I know and worked with people who did the CIA courses in New York at the original campus, and they allow you a retraining and updating of your skills for a lifetime.

And while the Cordon Bleu course many give you more hands on work, the CIA gives you more management and business background.

Answer 3

in no way bypass to a culinary college that admits pupil who have not any actual eating place adventure. those are rip-off colleges out to get your money. the excellent education starts in the dish room.