“Does my daughter need to go to a “big” named culinary school?”

Because of the number of popular culinary arts schools I have posted on my web site, a lot email is sent my way from high school students and their parents wanting to know more about attending culinary school.

One of those emails was from Vicky, whose daughter is interested in going to culinary school for pastry/baking. Here’s what she wrote:

 Hi RG! I have a 16-year-old daughter who’s interested in cooking school. We’ve started to look at this a bit and are curious if it’s necessary/best to go to one of the “big” schools–such as CIA or Le Cordon Bleu. She’s interested in pastry/baking and her goal would NOT be to work in a big name restaurant, but probably something smaller. Do smaller schools, tech schools allow people to get the necessary skills–and a job! — or is it a situation where you must go to a “name” school. Thanks for any thoughts you can share.

I immediately sent this email to Chef Leslie Bilderback, Certified Master Baker and author of Success as a Chef. Not only did she attend a “big name” culinary school, but also taught at the California School of Culinary Arts in Pasadena, CA and then was the Executive Chef at CSC when it partnered with Le Cordon Bleu.

As she mentions in her response, her book Success as a Chef was written with questions like this in mind. I really appreciate her honesty in her reply. Chef Leslie doesn’t candy coat a career in the food industry. Just the opposite, she comes right out and states culinary school is not right for everyone and “most students are not the right type” to go to one.

Read her response to Vicky to see why and whom the “right type” is who will do well in culinary school and be successful in the food industry.

(more…)

I want to introduce you to Chef Leslie Bilderback, Certified Master Baker and author of The Complete Idiots Guide to Success as a Chef. She is an amazing person who has accomplished an incredible amount in the culinary industry.

A graduate of the California Culinary Academy in San Francisco and then one of the first instructors at the California School of Culinary Arts in Pasadena, CA, Leslie has written a book specifically for anyone thinking of a career in cooking. 

You can learn more about Chef Bilderback at my Novice to Pro interview with her including

5 baking mistakes she sees home cooks making
How to get over your fear of cooking
Leslie’s favorite style of cooking
Favorite cooking gadget
And her signature dish

What About Going to Culinary School?

Young people considering going to culinary school everyday ask me how important is it and is it right for them. There are so many important issues to think about so not being a professional chef I asked Leslie what she thought and here is her reply in form of a letter to anyone interested in attending culinary arts school.  And don’t forget to check out my Culinary School Resource Guide too.

Dear Food Lover and Potential Chef,
 
I spend a lot of time talking to people about culinary school.  I was a student at one, a teacher at one, and the Executive Chef of one, so you might think you can guess my opinion.  But I am not so sure that these schools are for everyone. 
 
The culinary education business is booming now.  Food TV, and an increase in the frequency Americans eat out, has generated an interest in food.  That part is good.  But people are entering the business for the wrong reasons, and without enough knowledge.  And unfortunately, not all schools are stepping up with the best interest of the student or the industry at heart.
 
If you are thinking about life as a chef, please consider these five points before you do anything with permanent or financially serious repercussions.
 
1.  Be realistic. Being a professional chef is not glamorous.  It’s hot, and dirty, the hours are awful and pay sucks.  Chefs on TV look like they’re having fun, but they rarely show all the prep work that goes on behind the scenes.  Remember, slicing a case of onions is part of cooking for a living too.  Everyone has to work his or her way up, regardless of education.  Landing a chef or sous chef job right out of school is EXTREMELY rare.
 
2.  If you still think it sounds fun, get a job in a restaurant and test your hypothesis.  Regardless of your skill level, there will be a place for you somewhere.  Only 30% of culinary school graduates stay in the field 6 months after graduation.  The jobs are never what they hoped for.  This leads to high job turnover, and lower pay and benefits over all.
 
3.  If you still want to pursue a culinary career after that, then you need to consider how to go about it.  Can you afford school?  Are you sure?  Remember, student loans must be paid back, and you will likely have to do it with your $9.00/hour salary.  Visit as many schools as you can, and talk not to the admissions staff, but to the students and teachers.
 
4.  If you want to go it alone, it is certainly possible.  Many great chefs have.   Find a chef you respect and work for him or her.  You’ll learn the real-life restaurant lessons that they never teach at school, while still learning the basics, and getting paid!  You should also supplement your education by serious at-home book learning.
 
5.  If you choose school, take it seriously.  Get A’s, and impress your teachers.  They are your first chance at a reference and a culinary network.
 
Regardless of your culinary path, I have provided a step-by-step plan to help you become a chef in The Complete Idiots Guide to Success as a Chef (Alpha Books, Feb 2007).  Each of these topics is examined in depth, as well as how to make a success of it once you’re out there.  I hope it helps you realize your goals!
 
Sincerely,
Leslie Bilderback, CMB
 

I been asked by several high school students interested in going to cooking school about Le Cordon Bleu’s Culinary Arts school and various programs so I thought I would write a little about their history and philosophy.

The school dates back to the end of the 19th century when a French journalist by the name of Marthe Distel started La Cuisiniere Cordon Blue, a weekly publication about cooking. She would ask famous chefs to offer up their recipes and teach their subscribers the art of French cooking by following along with the recipes and cooking tips. This cooking magazine continued for over 70 years and became one of the biggest French recipe collections in the world.

Marthe Distel realized her subscribers wanted more so she started live cooking classes for them. Now they had an opportunity to learn from the Chefs in person watching the chef’s every move. The first class was held on January 14, 1896 at the Palais Royal and the classes were an instant success.

As the reputation of the school grew, students from everywhere wanted to enroll. In 1897 they had their first Russian student and then in 1905 their first Japanese student. As the popularity grew, the demand for schools outside of France grew. In 1933, Rosemary Hume, a graduate of Le Cordon Bleu, opened a school in London.

After World War II, Le Cordon Bleu was accredited by the Pentagon for training GI’s in culinary arts after their tour of duty. One famous graduate from this program was former OSS member Julia Child who graduated in 1950 and we all know what she went on to create.

Growth & New Schools

The school continues to grow around the world especially in the United States. There are now 13 Le Cordon Bleu schools scattered around the US. You can see all of them at US Le Cordon Bleu Culinary Schools.

There are also Le Cordon Bleu schools in Australia, South Korea, Canada, Japan, and Peru with a school opening in Bangkok in this year and New Zealand in 2009.

Famous Alumni Chefs

Besides the 18,000 students who go to Le Cordon Bleu each year, there are a few famous chefs who have graduated. Did you know that besides Julia Child, Mario Batali, Bobby Flay, Nacy Silverton, Giada De Laurentiis and Ming Tsai are some of the many notable Le Cordon Bleu alumni?

So Where Does the Name Come From

Translated from French, Le Cordon Bleu means Blue Ribbon and comes from a group of elite knights who called themselves L’Ordre des Chevaliers d’Saint Espirit  or The Order of the Holy Spirit who wore a sash of blue ribbon to let everyone know who they were. They would throw huge dinner parties where nothing was too good for them and over time, the term Cordon Bleu was associated with anyone who excelled in their individual field. Who hasn’t heard of a “blue ribbon” award? In France, the term became associated with top chefs and has become the symbol of excellence at Le Cordon Bleu. 

If you are interested in learn more about any of the Le Cordon Bleu schools in the US, please visit my Le Cordon Bleu web page. Click on a school, read about it and if you would like a representative from the school to contact you to answer questions or send you an application, just click on the “For More Free School Info” button.