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#3
02-06-2007, 06:49 PM
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Re: My education at the Culinary Institute of America (Year One)
[ QUOTE ]
CSC, are you still planning on writing about year 2? [/ QUOTE ] Yes. I've been busy and lazy at the same time. I'll probably write it tomorrow. Worked at Everybody's in Atlanta. 
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#4
02-12-2007, 06:17 PM
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Re: My education at the Culinary Institute of America (Year One)
CSC, what kind of salary can you expect as a graduate of CIA? I realize that this is probably dependent upon many factors but what you you estimate the range and average to be? Also, do you want to own a restaurant some day? If you haven't done an ask me anything about cooking thread already I think it would be a hit.
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#5
02-06-2007, 05:53 PM
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Re: My education at the Culinary Institute of America (Year One)
Awesome post.
What pizzeria did you work at in Atlanta?
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#7
02-12-2007, 07:09 PM
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Re: My education at the Culinary Institute of America (Year One)
Good post Brendan.
How does the real CIA feel about a cooking school ripping off its name?
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#8
02-13-2007, 03:52 AM
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Re: My education at the Culinary Institute of America (Year One)
[ QUOTE ]
Good post Brendan. How does the real CIA feel about a cooking school ripping off its name? [/ QUOTE ] The Culinary was founded in 1946. The Agency was founded, what 15 years later? We don't hold it against them.
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#9
02-13-2007, 03:23 AM
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Re: My education at the Culinary Institute of America (Year One)
CardSharp, would you say the average grad has better, equal, or worse cooking skills than someone who spent two years working in fine dining?
Do many CIA grads land positions as sous chefs after graduation? If not, is the degree viewed as something that helps you more later in your career? Some of the stuff you mentioned (knife skills, making hollandaise, etc.) seem like things that people who were serious about cooking and had experience would know coming in (full disclosure: my knife skills suck, and I have on occasion ruined hollandaise but I'd never try to be a cook), were some students frustrated by this, or did most come in on the same level?
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#10
02-13-2007, 03:27 AM
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Re: My education at the Culinary Institute of America (Year One)
I worked with some stone retards while I was there. Some folks were really on their game, but there were some pretty sad cases as well.
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