So I'm about to be a senior and I want to start sending application before winter break. I've been struggling on where to go and what would be the best degree to get. I have recently competed in the ProStart cUlinary competition and won $12,000 scholarship to Culinary Art Institute or Kendall. I was thinking about my local colleg, University of Anchorgae Alaska because they have a study abroad program and I would go to school in Italy for a year, I LOVE that..so I have no clue where to go Art Institute or UAA... I want to get the highest and most out of my education, study abroad would be awesome too. thanks!
Other - Food & Drink - 2 Answers
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1 :
Here is my recommendation....The CIA (Culinary Institute of America ) or Johnson & Wales University is an excellent school, Kendall University in Chicago,IL. is a pretty good school too, but I think I would look into the Le Cordon Bleu program at a culinary college near you or you can contact them on line..They are many schools that offer the LCB program..Their main office is located in Schaumburg, IL. but have many schools across the US. With this school after you graduate the cooking and baking classes, you can also further your studies for higher degrees thru them and they are recognized the world over. They also offer the LCB courses at the Cooking and Hospitality Institute of Chicago, Il. (CHIC),extremely expensive but extremely worth it.You can write your own paycheck after that..seriously...It would also be cheaper tuition if you went to college in your home state,rather than paying twice the amount for out of state tuition.....Are you referring to the Culinary Art Institute in Chicago,IL.?? If so I am not familiar with their programs...DO YOUR HOMEWORK before deciding on a culinary school..MY choiices would be Johnson&Wales, Culinary Institute of America and Le Cordon Bleu.I hope this helps and good luck, if you have further questions, email me.....
2 :
Congrats on winning the scholarship. I would also recommend CIA or le cordon bleu, they are good culinary schools.
