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Culinary Schools

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Early days of pastry school

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by santango 2 months ago

I started pastry school a couple of months ago and keen to hear advice on whether my expectations are realistic. So far, I've found the classes quite disorganized, and my teacher is absent a lo...

WoW (Worth our Weight) in Santa Rosa to close

Melanie Wong
by Melanie Wong 1 year ago

Sad to read about another casualty of the changes in Santa Rosa after last year's wildfires. "Worth Our Weight, the visionary, nonprofit Santa Rosa café and catering enterprise that prepares at-...

Grenoble Lesdiguieres

sarafinadh
by sarafinadh 1 year ago

A friend who lived in France for many years has fond memories of visits to Lesdiguieres. Any contemporary comments? We will be in Lyon May 14th thru the 20th and are putting together an Itinerary. ...

Calling all chefs!

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by ChefAnthTO 1 year ago

Hey, I'm new here! I wanted to say hello to everyone and introduce myself. I'm a self-taught chef that loves cooking and eating amazing food. I also run a software company and I'd like to use te...

I've come a long way

YAYME
by YAYME 2 years ago

About eight or nine years ago, I started reading posts here and posting as well. I was enthusiastic home cook eager to learn about everything related to food. Now, I'm culinary student about to gra...

Looking for pastry school... CIA or Le Cordon Bleu Paris?

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by prettyjthings 9 years ago

Hi, I'm considering getting a pastry diploma from either the CIA (NY) or Le Cordon Bleu Paris... But not sure which program will give me more foundation and an advantage later on when I get a job i...

Merging Passions: Cuisine and Management

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by LorenzoFrancescani 2 years ago

Hello Everyone, I am currently writing my thesis that consists in merging the culinary art world (which is my father’s passion) with the business one (which is mine). My aim is to gather as much ...

Shoemakers

Gastronomos
by Gastronomos 2 years ago

I know, this: http://www.newsday.com/lifestyle/restaurants/feed-me/hush-bistro-opens-new-location-in-huntington-1.14085843 was published about a month and a half ago, but it's been interesting try...

Looking for a pastry school... École Gregoire Ferrandi or Le Cordon Bleu Paris?

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by miah_d 2 years ago

Hello! I'm having a hard time choosing which of these pastry schools to apply to, considering both are pretty good. I've heard positive and negative things about both schools, which is making it to...

Would you attend a culinary school to become a better home cook?

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by ehAllison 4 years ago

There's a culinary program offered through a community college in my area. It's designed for students who want to work in the restaurant industry, but there's no requirement to attend full time, s...

Online Cooking Classes

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by bsobel226 3 years ago

Anybody have thoughts on cooking classes? A few months ago I signed up for Chef Todd Mohr's program and just recently I got the discount for the Great Courses/Culinary Institute of America "The Eve...

Looking for a nutritional culinary school

ombra
by ombra 3 years ago

Outside of the Natural Gourmet Institute in NYC and Bauman College in California, can anyone recommend a program for nutritional consulting or culinary training that doesn't feel fluffy (non-scienc...

Travel Recommendations: San Antonio to the CIA in Hyde Park, NY

PennyG
by PennyG 3 years ago

I am interested in signing up for one of the CIA's Boot Camps in Hyde Park, NY and want to start pricing out my trip. Was thinking of flying up myself for the Boot Camp then having Mr. PennyG meet...

Culinary restaurant

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by ginta 3 years ago

I would like to have names of culinary schools in Montreal that serve their food in a restaurant setting

Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

The Chowhound Team
by The Chowhound Team 3 years ago

Welcome to our sixth Table Talk episode! In this occasion, we're delighted to host Nicole Plue, Director of Pastry Arts at San Francisco Cooking School. A James Beard Award winner for Outstandin...

should I go to LCB in Ottawa ?

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by sepash 4 years ago

I already have my degree in Dental field , cooking is my passion since I was a little kid . I am from Montreal , would like to change my career and become a Chef. There are two other good schools i...

Le Cordon Bleu Is Closing Its U.S. Cooking Schools

MplsM ary
by MplsM ary 4 years ago

It's about time. "...The company cited "the impact of the federal government's new regulations on career colleges" for its decision, referring to "the Obama administration's gainful employment r...

Help! Pastry degree?

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by marahmarsh 4 years ago

Hi, I'm planning to get a degree in baking and pastry next year and I need opinions on where to go. I know that I should work first (I did) but I want to get a degree in case I ever want to become ...

Pastry schools in France! HELP!

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by imprimez123 10 years ago

Hi! I'm looking for some advice! I want to go to France to learn to make sweet sweet pastries. But I'm a little at a loss for what school I should be going to. Le Cordon Bleu is of course hug...

How old is too old to be admitted to cooking school?

sequins
by sequins 12 years ago

And for those Chowhounds who've attended, how much experience would you say is prerequisite for top (full-time) culinary degree programs?

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