I'm interested in doing a pastry arts course in the Bay Area and am now torn between the programs offered at Tante Marie's and the California Culinary Academy. Tante Marie's is a smaller school but seems to have a fairly good reputation. The CCA program is a Le Cordon Bleu program (the name!) and is more pricey, but I've also heard comments about how it's not worth the $$$. (Personally I feel that I'm grilled by the staff at CCA ... they call me incessantly.)
I am more for the experience (acquiring skills in baking and pastry arts) than seeing it as a career. Has anyone had experience with the two programs or heard any comments about them? Recommendations/opinions much appreciated.
Oh, and by the way, I'm an international student studying in the Bay Area right now, but will be graduating this summer. Thanks.
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