Culinary Art Education

Which Is The Best School For A Culinary Arts Education In...

New postby Delsie » 29 Oct 2012, 14:57

Which is the best school for a Culinary arts education in Dallas area? El Centro or Dallas Arts Institute?

I am considering a new career as a chef.

I would like to be a line cook working on edible art and eventually run my own kitchen.

Does anyone knows which is a better culinary school or if there is another one, local, that is better?

I am stuck in Dallas, and I know the schools in Houston and Austin are better, but my current career is here.

Any information or advice would be very much appreciated!

Thanks!
I would add that I am planning on moving to New York in about 5 years and want to get started here in Dallas on my chef career. I figure I can start my education and career here and continue on with better education in New York.
Delsie
 
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New postby Dona » 29 Oct 2012, 14:57

First - if either of these have sister schools in Houston or Austin - then go with that one. You never know what happens in life and may get to transfer - never say never right?

If no sister schools - then go for the Art Institute. My husband got his degree from the Art Institute and has proven to be a value in his career.
Dona
 
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Which is the more valuable culinary education (salary...

New postby Filiberto » 29 Oct 2012, 14:57

Which is the more valuable culinary education (salary wise), pastry or culinary arts?

Which specialty typically gets you more money at restaurants that hire culinary school grads?
Can you give explain how you know? Are you a chef, or restaurant owner or just someone with access to this kind of info etc.
Filiberto
 
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New postby Edmundo » 29 Oct 2012, 14:57

There about the same. They pay will really depend on how talented you are.

*******************************************
I graduated from a vocational school that is top in the state for it's Culinary Arts curriculum. I had planned on futher study in pastries but eventually changed my mind and started studying computer science instead.
During school and for some time afterwards I spent my time working as both a commercial baker and a line cook.
In my estimation the biggest problem you are going to face is that the top jobs will be taken by the most competitive and skilled students. The food industry is a LOT tougher than most people believe it is and sadly the pay just didn't make up for the long hours and erratic schedule.

I agree with the poster below. Choose whichever area you will be happy in and make pay a secondary priority.
Edmundo
 
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