Too Old For Culinary School?
Can you start culinary school in your 40’s?
Timing is essential when cooking but it’s also great when you are responding to visitors call out for some help. Yesterday, I received an email from Chris asking for some advise & encouragement he could give his wife, Patty, before she starts culinary arts school at The Orlando Culinary Academy this October.
Patty is nervous because she is starting school at 45 years young and concerned about her age and if she has the necessary skills. A couple of hours after I received Chris’s email, I received an email from Chef Jenni Field, a graduate of The Orlando Culinary Academy who started school at age 40. Perfect timing!
I asked Chef Jenni for some help and she sent me a thoughtful, informative response to send to Chris & Patty. By the way, Chef Jenni has just built her own web site for home bakers called www.pastrychefonline.com. It’s in the early stages but worth a look.
Here’s the email I received from Chris :
Hi, my name is Chris and I writing you from Orlando Fla. My wife Patty will start classes at the Cordon Blue Academy here in town. She is 45 years old and she is “frightened” about her age and very concerned if she will understand the course…like afraid of the high skills needed. I am helping a lot by encouraging her. I think she is a very smart person and she absolutely loves food and cooking in the kitchen…but classes start October first and I really need somebody to help me here. She is an extremely responsible person and extremely concerned. Any help? Is it a real rocket science class?
Here is Chef Jenni’s response:
Chris, can I just say that it is lovely of you to seek some help and guidance for your wife. I attended The Orlando Culinary Academy myself as a 40-year-old “freshman.” Like your wife, I, too was extremely nervous. “I’ve baked for years, but will I be lost in the professional arena? Can I keep up with the young guns? Will it just plain be too hard? Will I feel old and dumb?” I stayed up many a night with my supportive husband patting my back. If this sounds at all familiar to you, I think I might be able to help.
Tell Patty to take heart. If she is passionate about cooking (I’m not sure if she will be taking the Culinary or Patisserie and Baking Program), it will shine through. The chefs at OCA are, for the most part, very supportive and will certainly go the extra mile for the motivated student.
Just like at any school, the people attending come into the program with a broad spectrum of experience and expertise. I met Executive Chefs, Sous Chefs, line cooks, bakers and many, many people with no culinary background at all. It was my experience, entering as a passionate amateur with 20 years of reading/experimenting under my belt, that my self-taught skills placed me towards the head of the pack from the beginning.
Once in school, I was able to build on my existing skills, and I came away with a well-rounded background in Patisserie and Baking.
I found that the older students were generally more serious about their studies, since most of us had already had a career and were serious about making a change “later in life.” And most of us were paying out of our own pockets! I also found that, (again, this is a generalization) because we had more life experience, as well as cooking experience, that it was easier to build a good working relationship with the chef instructors.
I hope that this has helped to quell some of your wife’s fears and apprehensions. You might also look on the home page of my website, Pastry Chef Online, in the “So you think you wanna go pro?” section for more insight into working in the restaurant industry and attending culinary school. Best of luck at OCA!
Sincerely,
Chef Jenni Field
By the way, we are hoping Chef Jenni will participate in my Novice to Pro interviews and she said she would be available to answer some of your baking & pastry questions at my Ask A Chef page.
on September 26th, 2007 at 5:36 pm
I know a ton of people that went back to culinary school later in life.
on December 18th, 2007 at 8:34 am
I just read your concerns about your wife starting Culinary School in her 40s and the response from Chef Jenni. I attended the Orlando Culinary Academy; graduated May, 2007. You know how old I was when I started? 59 years young and finished at 60!!! So, tell your wife she can do it. I was concerned when I started of my age, but I have a good rapport with people in general, and soon all my fears were allayed. I found it to be a great experience. I’m busy now getting my Catering business started and loving every minute of it. I wouldn’t have changed that experience for anything! God Bless both of you.
on January 5th, 2008 at 1:57 pm
I’m almost 57 and thinking about going to the Art Institute of Atlanta’s culinary school…..a career change. Am I crazy? I don’t want to be a line cook at a local low-end steakhouse or waffle place! What are the possibilities? Any encouragement? Thanks.
on January 11th, 2008 at 11:50 am
Hello;
I went throw the same question to myself after my 33 th birthday & just think been one of the best challenging desicion seens then; had started in Barcelona & now will continued my career in beatifull SYDNEY…so give it a go…you will love it!!!
on January 31st, 2008 at 11:47 am
Because I live in a remote area, I haven’t had any decent internet access until recently so I’m just now learning about all these great sites with loads of quality information and valuable to me. This one is awesome and I LOVED this article as well as the interview with Jenni.
At 53, I’m planning what to do when I retire from my “regular” job and because we’ve “accidentally” started a very small catering (legally “cook-for-hire”) business, I’ve thought I should go to a cooking school.
Your insight into the lifestyle and struggles that accompany being a chef has convinced me I am not the right person for a restaurant job. But, I’m GREAT at catering - 20 hour days for short periods are fun. I love to organize and plan big events and don’t think I should change a thing. I’ll stick to the simpler fare and save my money. Thanks for the great advice.
on March 1st, 2008 at 12:44 am
Looking to take a cooking school vacation. Any ideas! Cooking is a hobby for me.
on April 22nd, 2008 at 10:51 am
I cannot tell you how much I appreciated this article. I have wanted to become a chef for years but settled for the office life and, finally sick of feeling unfulfilled, at the age of 37 with a husband, family and friends all telling me “Are you barking MAD?” I have enrolled in a pre-apprenticeship course with a view to getting an pprenticeship (in Australia you go to culinary school once a week and work the remaining four or five days for three years).
I’ve had a lot of people attempt to put a real dent in my dreams and I found everyone’s comments on this subject to be truly uplifting at such a crucially important time in my life.
Thank you. Thank you. Thank you. xx
on May 4th, 2008 at 5:12 pm
I am thinking about entering culinary arts at age 43. I work full time as a collector and run a small catering company. I make alot of cakes but am self trained. I want to create all the beautiful cakes and pastries. I also would love to master the sugar arts. I encourage anyone to just do it. We only have one life and how do we know if we would have succeeded if we dont try. I face several challenges as my husband is disabled and I am the one who is responsible financially for my family.So yes this is a little scarry but I will allow my faith to carry me through.
on June 19th, 2008 at 1:27 pm
Will be September 19. I too am considering a career change. Have worked in the finance industry for the past 30 years. Considering eenrollment at the Baltimore institute of Culinary Arts. and securing a position at a restaurant, hotel, or cruise line. Ultimately I want to start a B&B or restaurant onthe Mexican Gulf Coast (Yucatan).
on July 11th, 2008 at 3:24 am
Thank you so much for this uplifting article. I will be starting Culinary school in Aug.2008 at American River College in Sacramento. I am a 66year young girl. I will be taking the baking program . oo la la Patisserie
on July 11th, 2008 at 7:22 am
Hi Joyce,
Congratulations on you back to school experience. I hope you can come back and let us know how your adventure is unfolding. I’m sure a lot of my readers would love to hear about your experiences in culinary school. RG
on August 4th, 2008 at 12:09 am
I’m also glad to here that I,m not the only 40 something year old person deciding to go to culinary school. I was suppose to start in 1-08, things happen, I got discouraged. This is my purpose of my driven life, now I,m enrolled in 11-08, moving to pheonix to attend culinary school
on August 8th, 2008 at 12:11 am
good to read all of your comments. I am 40 and have wanted to go to culinary school for YEARS. I will finally go next year, or so I hope. With a family it may be a bit difficult, but all things are possible. Thanks for the encouragement, and I encourage all of you as well!
on September 15th, 2008 at 2:01 pm
I dig this post! I have an appointment to visit the local CAS in Pasadena this afternoon. I’m in my mid 40’s and have been a Telecom Engineer for the past 10+ yrs. Recently laid off for the 2nd time in 8 yrs. The economy plays a huge roll in that industry.
I’ve always been somewhat of a cook since childhood. Family members have done it professionally: Chef, Seus Chef, etc. in the past. It’s time for me to make the change.
Only today did I ask my self the the question of being too old. Found this blog and it helps me with the answer - NOT I’M NOT. So Thank’s Y’all!
on September 24th, 2008 at 12:31 pm
Tomorrow is my big day I sign up for my schooling here in Indiana.I am 55 years old and don’t know what the future holds but I’m sure gonna give it a try.School starts in one week but after reading your articles from Chef Bilderback I’m not sure if I want to start as a Pastry Chef or go into Culinary. Great insight from a pro!It’s just getting started and proving ones self no matter what the age.I finally set a goal that started from passion and now the dream is about to come true!
on September 25th, 2008 at 12:52 pm
Hi Charles,
Congratulations and good luck with your first day of culinary school. Please be sure to come back or send me an email to tell us about your experiences.
RG
on October 30th, 2008 at 8:50 am
Congratulations to all of you who follow your dreams! I have had a love of cooking my whole life. As a teen I would bunk school to go home and make apple dumplings, shortbread cookies and cake for my friends. I married and stayed at home to make sure the family had nutritious meals but loved to bake more. Soon I found that my home was full of people two to three times a week because they wanted what I was making. However, I chose Nursing school as a career becuase family members said culinary was too risky and there was no work in the field. I also worried that my age of 35 was too old to start. I too thought I would not be able to hang with the young ones and would be overlooked for a job. I hate Nursing school. I feel miserable and all I want to do is bake beautiful pastries and cakes and feed people. Now at age 38, I have started the process to go to Culinary school. With all the positive input, encouragement and feedback here, I feel more confident that I made the right decision. Thank you all for commenting and sharing your stories!
on November 26th, 2008 at 4:31 am
I would need an infinite amount of fingers to count the times I’ve thought about trying to become a culinary professional. But at 32, and on my third different career, I’m frightened by making another wrong career decision and living with more years of student debt which I already have from working as an engineer, and which I abosultely cannot tolerate any longer. I am not myself at work, I am miserable inside but put on a face for the people around me. Saying I feel like a fish out of water is an understatement.
Can I cook or bake? Yes. Do I love what I’m doing when I’m in the kitchen? Yes. Is it fulfilling? Yes. Almost everything turns out the way it suppose to.
I guess it really boils down to how I am sitting on the fence, waiting for someone else to decide for me if I should become a chef or not.
Anyone else felt this way? Nonetheless, its awesome to read about people doing what they want to do!
Jason
on January 4th, 2009 at 9:18 pm
I myself started culinary school at the Art Institute of Alanta in Jan/06 after being laid off (fancy word for being fired) from IBM after almost 17 years. I was 41. I took a weekend class at the Viking Culinary school to see if I really wanted to do it. I did it and graduated in June/07 with a 3.8 avg. and Summa Cum Laude distinction. I only struggled in one class. The rest were a breeze. As some of the others have already said, age does work out as a pretty cool advantage. You have commonality with the chefs and life experience is definitely on you side! Use it, you will be surprised how much the others will respect you for it. Believe it or not, even the “kids” will ask you for advice. Do it and enjoy the ride. Don’t worry, you will be opened up to a plethora of culinary career options. Chekc out the school job fairs (if they have them there). Great way to find out whats available out here, and its good interview practice. Alle Cuisine!!!!
on January 4th, 2009 at 10:20 pm
Hi Roger, thanks for your great input about starting culinary school as a second career. I receive emails all the time from people who want to start a food industry career later in life. I hope this gives them some extra encouragement. RG
on March 29th, 2009 at 12:07 pm
at 49, I want to go to culinary school and start my next career, too. I am scared to death that I can’t hack it and will be laughed out of the classroom by the young ones. I love to cook and try every kind of cuisine and recipe I can get my hands on. doing it all with 3 kids in school will be a supreme challenge, but I feel in my heart it will be worth it and will open up a new life for me. any ideas or comments?
on May 22nd, 2009 at 2:49 pm
Thank you! this is amazing! it actually seems like late 30’s to 50 years old is the PERFECT age to go to culinary school ’cause look how many of us are doing it or WANT to do it! I just have to convince my husband now. My big question is…will a local community college certificate be okay to do or do I need to shell out the big bucks and go someplace like the French Culinary Institute. I live near both but still paying off my student loans from years ago and cannot possibly consider taking on more debt.
on May 26th, 2009 at 8:31 pm
this site has been very encouraging, i want to master the art of the pastry world, i like to play with all sorts of reciepes no matter what, i’m considering the french culinary school if i can get the financing and because i can complete the course in 6 months going full time during the day, the living expenses is what is so so scary, any advice you could give me or someone else could give me
on August 11th, 2009 at 9:45 am
I turned 50 and decided to attend the Culinary Arts program at my local community college, I still wonder why I didn’t do this earlier in my life! I am having a blast, and finding I’m not the only ‘older’ person in my classes. I decided to go the jr. college route because of fiances, but the program is highly recognized, and I feel I am getting great education here. I hope to find a job in the field when I have completed the required course, after 30 yrs. of being out of school, I have to work hard at getting my A’s, but I am so proud of myself when I do it! “Go for it”!
on August 11th, 2009 at 11:28 am
That’s great Vicki and thank you for sharing. Please keep us informed with your progress through culinary school. What is the name of the community college? If you have time, let us know what a day in the life of a culinary arts student is like. RG
on August 15th, 2009 at 3:04 pm
thanks Vicki for the “food for thought”. I am 60 and didn’t know which way to go with this but the idea of community college is a good one and I will further investigate the community college in my back yard. thanks for the positive outlook. sounds like fun to me!!
on August 26th, 2009 at 5:30 pm
First I would like to commend Chris for showing great support to his wife. Patty understand you are never too old to do what you are most passionate about. Keep good people in your immediate circle, lean on your husband and most of ALL prayer! I am 32 year old woman working toward my ultimate passion of food and creating smiles! I truly wish you well and take a deep breath!:)
on September 2nd, 2009 at 5:55 pm
Wow I’m not alone, After years of dead end manufacturing jobs and never truly being happy with what I have done in my life. At the age of 33yrs old I asked myself what is it that I would do for free. Thanks to my girlfriend for her wonderful encouragement I will start Le Cordon Bleu in Nov. I’m scared at what might happen but I’m going to jump right in and grab life by the spoons. To those of you who have done it God bless and to those of us that are about to. Good luck!
on September 5th, 2009 at 9:34 am
Hi Carmen, great to see you are trying something you really enjoy. I worked on Wall Street for years and hated it. Now I’m writing about food and cooking, meeting all sorts of great people on line and enjoying every minute. Which Cordon Bleu are you going to attend? I would love to hear from you when you get started and if you like and have time, get a weekly, monthly update. I’m sure the people who visit this blog would enjoy hearing about your adventures in culinary school. Good luck and have fun. RG
on September 7th, 2009 at 2:01 pm
I graduated culinary school last December at age 58. Best move I ‘ve ever made. I was a cook in the Army at 25, so I’ve finally come full circle. I enjoyed every minute of it!
on September 7th, 2009 at 5:33 pm
Hi Carolyn, that’s great to here and I’m sure an inspiration to other people thinking of going to culinary school.
on September 9th, 2009 at 11:21 am
This site has been a god send. Some of the messages I’ve read are “my messages”. I am 53 and have been in the corporate world all my working life. I have an undergraduate degree in computer science. Did that for a little while and did not like it. I always wanted to teach school so I went back to college and got my graduate degree in Instructional Design and Development. I enjoy the field but don’t like doing it in a corporate environment. It leaves me very unfulfilled and frustrated day after day. I am constantly trying to determine what it is I want to do when I grow up.
I remember when I was young my mother who was the best cook and baker taught me how to bake cookies. I loved it so much that one summer a friend of mine and I baked cookies almost every day and sold them around the neighborhood. The money we made from the cookies we donated to CARE. That was the best summer. While working I often would make cakes, cookies and pies and take them into the office. It got to the point that people would ask me all the time to bring goodies. In my most resent job I have not done that because I don’t have the time with a 90 minute commute each way. I am desperately looking for a way out and finding that one thing that is my passion that I can do basically until I leave this earth. I like many others on this site have felt that I was too old. My other obstacle is trying to find a program that I can enroll in and still work. I am also trying to determine if this is truly my passion. It is!!!! My dream is to be able to open up my own small bakery selling specialty items. Because I love animals, I thought it would be fun to also include dog and cat goodies. I guess the first step though is going to school.
I know that I like to bake because I have a personal chef business that has not been very productive lately. Although I enjoyed cooking when I had clients, what I really enjoy is baking.
on September 18th, 2009 at 9:13 am
I just wanted to know being 59 yrs old and going to culinary school what are my chances of being hired, I was told that businesses don’t like to hire older people is that true.
on September 18th, 2009 at 12:30 pm
Hi Karen,
I can’t say if restaurants do or don’t hire older people and maybe some professional chefs can weigh in on this subject but I guess the question really is what do YOU want to do with your culinary education.
on September 18th, 2009 at 12:40 pm
I would like to open my own business, but I would have to work for awhile to put funds together. If I could find a website to acquire a govt. grant that would be the answer to my prayers.
on October 16th, 2009 at 1:07 pm
thanks everyone for the insight.I’m a 42 year old single dad and my 4 year old son told me to go to cooking school instead of audio engineering because i like to cook so much! I’ll post again and let ya know how I’m doing!
on October 17th, 2009 at 8:14 am
Patrick, please let us know how it is going. What school are you enrolled in?
on October 19th, 2009 at 10:08 pm
I’m considering going to La Cordon Bleu Atlanta in January and wanted to know if any graduates can give me any reviews of this school, it’s placement program and the overall experience, thanks for any comments.
on October 20th, 2009 at 7:55 am
Hi Derek, I would contact The International Culinary School at The Art Institute of Atlanta directly and ask them for a list of graduates who would be willing to speak with you. I’m sure they get asked for this kind of information all the time. And hopefully a past graduate will read this post and leave a comment for you.
on November 3rd, 2009 at 2:14 pm
I’m going to do this for all the reasons in all the comments and more. Thanks for everybody’s imput and sharing. I would say more, but I gotta get cooking.
on November 12th, 2009 at 1:03 pm
I’m not enrolled yet. I’m going to an info session next week at Hudson county community college in jersey city, NJ. They’re supposed to have a very reputable culinary arts program!
on November 23rd, 2009 at 3:24 pm
Hey everyone, went to info session, I will be applying for the spring semester at hccc culinary institute. Hopefully the financial aid will go through! I am worried about the college placement test! I’ll keep ya posted!
Good luck Patrick - RG
on January 4th, 2010 at 11:30 am
Well, You go ! guys and gals. You have a passion? Heck with the age. For myself, A BIG 59 and heck with it all I’m going to pastry school. To old to get a job? Oh watch me! You young ones can also learn from us. So live once and going for my passion, young or old.
You go Val, congratulations and please keep us up to date with you progress. We would love to hear about your adventure. - RG
on January 7th, 2010 at 6:30 pm
I’m with val i think if you have that passion then go for it. I have been cooking for over 30 years got out of the business to have kids,now they are gone and i am back. Now i am teaching culinary arts and love it more than ever before. good luck to all
Hi Val, that’s great. Where are you teaching culinary arts now? - RG
on January 17th, 2010 at 8:02 pm
I feel like I just hit the jackpot with this site. I’m 46 and have been wishing that I could go to school to be a chef for so long! After reading all of your posts I want to enroll in culinary arts schooling to study. When I mentioned this to my husband he said, “but honey, you already ARE a chef” ….because cooking has always been my passion. I’m always in the kitchen every spare minute. It’s “therapy” for me. I have worked a lot of different jobs in my life to make ends meet..and haven’t really enjoyed any of them. So now (late in life) I want to “make ends meet” doing the one thing I love the most. Cooking! I live in Minnesota…So the question now is, where do I start???
Hi Mia, congratulations on deciding you want to do what you love most. I would start by looking at my culinary school resource page and looking at all the articles about going to culinary school, read the chef interviews filled with good advice, go to the library or buy some of the books about becoming a chef and then going to the Minnesota Culinary School page where you will find a couple of great culinary schools including The Art Institutes International Minnesota Minneapolis, MN and Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul. Read about them and if you are interested, fill out the form and a representative from the school will contact you.
Mia there are lots of other ideas and tips in the articles and interviews, but this would be a good start. Good luck and please keep us up to date on your new adventure. - RG
on January 19th, 2010 at 11:50 am
Just an update letting you all know i’m starting classes on friday! I’ll keep ya updated about this 42 year old freshman single dad of a 4 yo who turns 5 next month!thanks and best of luck to everybody!
Hi Patrick, first of all good luck and yes I am looking forward to hearing about your culinary classes. Is this the Hudson County Community College culinary program you are attending? Looks like a great school.
Enjoy and keep in touch. - RG
on February 23rd, 2010 at 12:36 am
I’m 49 and have been in the business for years cooking in fish markets to country clubs and I have a personal chef business right now. The goal has always been to receive a degree from a culinary institute. It’s been a long time coming but I’m filling out my application for the CIA in Napa for this fall. I can’t wait!
Congratulations Marci and good luck in school. Please come back and tell about your adventure. - RG
on March 6th, 2010 at 11:58 am
Hello everyone! This is a great site with lot’s of encouragement and support. Myself turned 40 last September and my career within the last 17 years has been in construction, which in the Sacramento area is now nearly non-existing and my company closed it’s doors. I’m enrolled to start Le Cordon Bleu next month for my new career change. It’s been a really tough decision. Starting over is probably the hardest part for me, especially when I worked really hard to make it to the top in my past career, and my age doesn’t help either. However, I’m a type “A” and I’m determined to make it to the top again! I’ve always wanted to become a professional chef and now’s my chance. I’ll keep a weekly update on my progress thru school if anybody out there is going thru the same thing. Life is short, live it to the fullest everyday!
Hey Mike, congratulations on your new career choice. I’m very excited for you and would love to hear about your experiences and progress. Send me an email and we can even set up a special place on the blog for your updates. - RG
on March 10th, 2010 at 8:55 pm
RG,
Sounds great, I’d love to blog my experiences for anybody out there that interested. Let me know. Also, I start on April 5 and end on December 17, and I’m very excited to start. However for some reason, part of me wants to keep pursuing the construction industry, probably because it’s all I know and I’m good at it. I think a lot of people my age that are changing careers due to circumstances face the same fears as I do, which is the unknown. This is the most difficult part of this process and that’s switching back and forth about my decision.
Hi Mike, been there so I know what you are talking about. The good news is you are never going to forget what you already know in the construction business. What would be cool is if you can figure out a way to combine both worlds. - RG
on March 13th, 2010 at 4:33 pm
Like a lot of people on this post, I’m not a spring chicken (52 years old). I was laid off last month, after 21 years. I think I want to follow a passion of mine. I love to cook and try new & different foods. I’ve been looking at a local culinary school, Liaison College. They have small classes and the Chefs (teachers) bios seem to be impressive. I have/had similar feelings as everyone else who posted: am I too old to go back to school, will I feel like a fish out of water with the younger students, can I get a job after paying all that money for the classes? This blog has helped me with my decision. Thank you.
Hi Janet, congratulations and good luck at Liaison. Please keep us informed of your adventure. We would love to hear about your culinary programs. RG
on April 8th, 2010 at 2:37 pm
Great to see there are many out there with the same passions and dreams. After 16 years teaching I was told that my position might be cut due to the dismal budget picture in the district. At first I was angry but after some time I decided to take the lemons I was given and make lemonade. I am going for an admission interview at the Cambridge School of Culinary Art next week for a program that starts im May. This is something that I wanted to do for years. In a way I am happy that even though I may loose my job I will get to pursue a dream. By the way I am 51 and have never let my age come in the way. It is just a number. However, I do hope to get hired when I graduate and that is my only concern. I know I can do the job but I need someone to give me the chance.
Hey MDR, congratulations and good luck with your new career choice. Please keep me informed of your status and I would love to hear from you when you get into school. - RG
on April 16th, 2010 at 3:17 am
Considering going back to school is NOT my problem…..the old mighty dollar is.
I’ve worked in the restaurant/hotel industry my entire life and I’m going to be 49. I live (or try) in Maui and the restaurant trade is down in this economy. I haven’t been about to find a job in 2 years. I’m flat broke and love to cook and bake…..whats a guy to do?
Hi Logan, great point and yes the economy is hitting the restaurant industry hard like many of the other national industries. Look what it’s done to real estate and the car industry. Hopefully we are on the way to some sort of recovery. The stock market is almost back to where it was and that is a leading indicator. Have you thought about using your skills in some other area of the food industry besides restaurant work. I thought I had a list of all the other possible careers available to trained cooks like catering, food service, teaching, personal chef, and more. I’ll work on it and post it on my site. - RG
on April 17th, 2010 at 9:07 am
I’m 50 years old and have always enjoyed cooking. I have worked the past 30 years in health care but now forced to make a career decision. Living 20 miles west of Fort Worth, there aren’t too many culinary schools close to home, however Fort Worth does have the Culinary School of Fort Worth (csftw.com) which offers a chef certificate. There are notable chefs teaching but the website did not indicate accreditation. Is anyone familiar with this school and is the program considered to be acceptable and respectable training in the culinary world or must I obtain a true technical degree? I’m willing to commit the time and money if anyone can validate. Thanks!!
Hi Mary, it’s great that you are doing your homework and really checking out this school. I will do some research and hopefully some one will see your comment who has graduated from there and reply. - RG
on April 20th, 2010 at 8:19 am
Thank you so much! I am attending an admission session this week…any advice please on what questions to ask…other than accreditation, placement rate and what type of job I can expect post graduation?
Thank you again!
Hi Mary, congratulations and good luck. Please check out my article on choosing culinary schools and some of the other articles on my culinary school resource page. - RG
on May 16th, 2010 at 9:24 pm
Wow, I’m so glad I found this website. I recently told a friend I was going to go to culinary school to see if I could finally find a career I love to be doing. They told me it’s suicide if you are over your 20’s. I’m 37 and it’s incouraging to see all the posts of people my age and older going to culinary school. I’m glad I found this page. I have two interviews tomorrow with culinary schools in nyc. My ultimate goal is to open my own restaurant.
Thanks for all of your posts. I am now much less fearful of going to culinary school. - D
You are welcome Denise and please keep us informed about your progress. - RG
on May 24th, 2010 at 2:02 am
I was delighted to read such an encouraging letter. Although the advisors at Le Cordon Bleu have been very reassuring, you still have to realize they do want your tuition, so it’s good to hear positive words from someone else. Coincidentally, I too am 45, just as Patty is. My age has been a weighing factor about FINALLY directing my life towards what I’m so passionate about…cooking! Of course, since I’ve lost the bulk of my hearing, a lifechange was sort of thrust upon me, and the worries about a, for the most part, deaf person at my age jumping in with both feet is astronomically frightening. So, thanks for the encouragement, I’m sure I appreciate it as much as Patty does!
Thanks for the letter CJ. Please keep me up-to-date with your decision. - RG
on June 11th, 2010 at 4:30 pm
I am a new student at Le Cordon Bleu in Orlando, I will be 48 this year, I have worked in the QSR industry for the last 30 years, and the last 4 years I was a franchisee but I hated it because it did not allow me to be creative in any way, I love to cook for family and friends but have never worked this side of the industry, I do know where I want to go but without this education it would be difficult, sure there are the younger ones that mommie and daddie are paying their tuition but guess who has the higher grades, besides gaining all the knowledge my experience has been wonderful and I know it will greatly benefit my future business endeavors, you should GO FOR IT, you are never too old to learn and I am currently studying under a Master Chef that has greatly reinforced a lot of the basics you must know if you want a successful business or career in this industry.
Hi David and congratulations for finding your way into culinary school and enjoying your education. And good luck with all your future business endeavors. Sounds like you are off to a great start. - RG
on June 20th, 2010 at 5:31 am
am so glad to read all these comments. am 33 years old and just making a career switch from 11 years of advertising in to the culinary world. am moving to a new country, a new career…its all exciting but at the same time, I’ve been nervous about leaving behind the comfortable life. these comments have really brightened up my day. i truly wish all of us the very best
Good luck Malini. Let me know where you end up going to school or working. - RG
on June 22nd, 2010 at 7:22 am
hi
Its been really inspiring to read all your life-stories. i am 22, working in a software company and am miserable as I find no pleasure in it. I want to go back to my first love, ie., food. I am from India. can you suggest me some good culinary schools in India.? Any suggestions or ideas will be most helpful. Thank You.
Hi Sagar, this is the first time I have been asked for culinary schools in India. I don’t know of any but will do a little research and see what I can find. - RG
on August 2nd, 2010 at 8:41 pm
I thought that I was going to br the oldest one to ever go back to get my Culinary Arts degree. I’ll be 44 when I start in September. I gave up CA school when I get pregnant with my daughter 22 yrs ago. She is standing behind me giving me the push that I need to do this. I was thrilled to find these posts and proud to add my name to the over 40 list of Culinary Arts students going back to fulfill my life’s dream.
Way to go Dawn! What school will you be attending? Please come back and tell about your adventures. - RG
on August 3rd, 2010 at 1:52 pm
Thanks for this article. I am 34 yrs young and thinking about attending Natural Gourmet Institute in new york. I have worked in finance for past 10 years and have realized it is not for me. Reading this articles makes me realize I am not tool late to switch careers.
You are very welcome Anie. Please keep me up to date with your experiences. - RG
on August 3rd, 2010 at 7:40 pm
I enrolled in culinary school 2 years ago at the age of 32. I will be graduating shortly , I currently work in a restaurant with a big reputation Chef. My body aches and I am always tired. The reality is that the work in the kitchen is hard , the hot line requires a lot of stamina , the heat gets to you and the long hours on your feet can be painful. But i would make the same decision again, because even though I am older than most people in the kitchen, I am passionate about my chosen career and that makes me shine from the younger cooks who care more about going out at night after work then the work that they perform. Someone once told me that you are as good as the last plate you put on the window. That is how I view my every shift.
Hi Marcy, thank you for sharing your experience in the kitchen. I would love to hear more about them and your culinary school experiences as well. I will contact you through your email. When I worked in the film business, we had a saying you are only as good as your last movie. - RG
on August 13th, 2010 at 4:31 pm
I’m 48 yrs. I always wanted to go into culinary arts, but didn’t have the $$. So I was attending a job fair in Riverside, CA and had some time to wonder around the parking area, I walked to back of the building and on the side corner there was small restaurant from the local community college (Riverside Community College/RCC) Culinary Arts/Hospitality Program it was closed for graduation for their students. I went in and the instructor said they were starting another class and to come to the orientation on that day in 2-hrs. I attended and wanted for the next enrollment for period 3-months later, there was a long waiting list and they only could take 40 students for the freshman class. The list went fast cause some students were not 18 yr yet. I was unemployed for already 2 years and my kids always pressured me go back to school already, so while waiting on the list. I took 2 courses of math and english to keep up a little. It really help alot. I also had to get my cost for attending the Culinary Arts program which cost approx. $2000 for 1-year included my uniforms and knives and to start in was about $600 with class fees, books were approx. $300. I apply for scholarship with my church $600 and recieved another $600 from an unknown donor. The program was a one year program, but it took me longer. I stopped attend for 2-semesters, due to my lack of patience and nerves working with young people. But I bounced back had to retake some courses, cause I didn’t learned as fast as my younger classmates and I finished in 2008. I learned everything I would have if I attend those expensive cooking school by world-class chefs and instuctors. I worked full-time as cook while attending school and is still working in the same place for 4 years now and loving it. I got my training at school and work. I started in the front of the house and now I’m in the back of the house. The moral of the story is have lot of patience and before spending all that money, take a course in baking class or take a tour of different school or universities.
Great story Diane, thanks for sharing it with us. Please keep me up to date with your career. - RG
on August 29th, 2010 at 6:27 am
What an intriguing website with perfectly served information and especially exciting reading about that’s almost never late to switch into really matching career, to study and become a professional cook being over 40. I made it to this inspiring website finding first an uncomprehensible word BRESAOLA in Ian McEwan’s book ‘AMSTERDAM’, in that exotic word’s Wikipedia’s explanation found another unknown verb to BRAISE and then thanks to the internet happly ventured here. And already brood on changing career despite being 43. I have to admit I fear losing something, don’t know completely what particularly, maybe some grade of my personal freedom if I won’ t succeed. I can hear you saying look at the bright side of life and see what you can gain instead. That’s right. Thank you for an excellent website and lively and encouraging discussion.
Romsn, Sweden, EU
You are very welcome Roman. Thank you for commenting - RG