I was laid off from my job and am considering a career change. I was thinking of going back to school to be a chef. Have checked out several schools in Manhattan and am interested in
either the Chef's Program at the Natural Gourmet Institute (I like that it emphasizes health
supportive cooking and is mostly plant based. I am not into meat cuisine.)
or the Pastry Arts and Baking Program at the ICE (my friends tell me there are better income opportunities for pastry chefs) . The tuitions costs are steep so I want to make sure I make the right decision.
1) Which program do you think is better? 2) Is it too old to be a chef in your mid 40's?
Thanks for your feedback.
Natural Gourmet Institute
48 W 21st St, New York, NY 10010