Here are some tips for selecting schools, based on an analysis comparing each school to all others across dozens of factors:
Schools Concentrating On Chefs
- Focus: For schools with a focus on this career area, look at Suffolk County Community College, Rockland Community College, and Erie Community College.
Fastest Response From Schools
- Request Info: For the fastest information for prospective students, look at the Spotlight schools on this page.
Student Body
- Part-Time: For schools emphasizing part-time studies, consider SUNY Delhi and SUNY Cobleskill.
- Diverse: For a diverse student body, consider Rockland Community College and Sullivan County Community College.
- Adult Learners: For lots of adult learners, consider Schenectady County Community College and Suffolk County Community College.
School Setting
- Out of State: For geographic diversity, take note of Paul Smiths College, SUNY Cobleskill, and SUNY Delhi.
- Dorms: For a residential campus environment, take note of Paul Smiths College, SUNY Cobleskill, SUNY Delhi, and Sullivan County Community College.
Excellence
- % Accepted: For selective institutions, look at SUNY Delhi.
- Class Size: For small class sizes, look at Paul Smiths College, SUNY Delhi, and SUNY Cobleskill.
Student/Alumnus Reviews of Schools for This Career and State
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New York City Technical College • Brooklyn, NY
Studying Hospitality Management (completion in 1994)
• 8/11/2011
"I loved school and loved the training. I was an OK student at another college, but I left here with a 3.8 GPA. I think they did a great job of getting me technically ready for the industry."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Great teachers who are connected to the industry. Great academics that can teach you what you need to know. |
| Program Reputation | 10 | In the NY area, it is rated highly as I know many folks who go there for this program. It is close to NYC and has many ties to chefs across NY. It gives you a great education (accredited) unlike so many of the NY "culinary" schools. |
| Program Quality | 10 | The school gives you strong experience in the hospitality industry. You can look at areas such as hotels, culinary, management, pastry, etc. It then allows you to concentrate on these areas if you find your niche. |
| Instruction | 10 | The experiences led to an understanding of a kitchen and its workings. It allowed me to easily move into a job within the industry. |
| How Difficult | 8 | The academics were reasonable and not really difficult. You were able to work in the industry through some of the professors, which really added to the academic learning. |
| Hands-On vs. Bookish | In culinary training, it was a 90%, hands on as it should be. There was book training as well, but, as expected, not much. | |
| Schedule Flexibility | 10 | It was very easy to find classes that met my schedule. It was flexible for day or night classes. |
| Academic Facilities | 8 | I did not use any area of the school other than the classroom and culinary labs within the department. Professors were very accessible, and I did participate in early class gatherings and extracurricular activities (culinary events). |
| Social Life | 5 | Not sure, as I did not participate. I know there were teams and events for the school. |
| Placement Services | 5 | I know of many people who did take jobs through the school. I did not pursue any opportunities through them. They did set me up with an opportunity (externship) in France after graduation. |
| Alumni Network | 10 | The alumni is very active, however I do not participate. Working in the industry, I do run into many folks that I attended school with who are still involved with the school. |
The Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts Management (completion in 2004)
• 8/11/2011
"Not only do I have the backing of the top school in the nation and I can say I learned there, but I also feel I got the best education than any other school could have provided. I give the CIA plenty of credit for all the opportunities I've had thus far and will have in the future."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I am a proud alum. What proud alum would not recommend their alma mater? Having the experience there, I can certainly say I trust the direction they put their students in. |
| Program Reputation | 10 | The CIA is viewed as the industry leader. They do their best to make sure their reputation remains as such. |
| Program Quality | 7 | The CIA teaches you the basics so you can be immersed in the culinary profession immediately. The program is a little rushed though, so if you are not fast at picking things up, it can be a struggle. One would argue that the way you are instructed is the way you are expected to learn and adapt in the industry. |
| Instruction | 9 | The CIA makes sure they only hire qualified people, with industry experience, to teach students. Not only do they hire qualified individuals, but I'm sure they hire those who want to help educate the next generation of chefs. they taught the text book, but also helped prepare us for situations no one would write about in a book. |
| How Difficult | 8 | You're learning an entire industry, and everything you need to be let loose on your own in that industry. There is a lot of information to absorb, and much of it is foreign. |
| Hands-On vs. Bookish | There are some classes that are academic, and there are others that are practical. Of course, there are more hands-on classes since cooking is a hands-on art. | |
| Schedule Flexibility | 3 | You can choose to take classes in the morning or the afternoon. After that, the schedule is set. |
| Academic Facilities | 9 | They constantly keep up their facilities. They are a non-profit, so they are always putting money back in the school. They think of the students first in their initiatives. |
| Social Life | 10 | There were always a multitude of clubs to join and activities to pursue. They hosted many different open houses for clubs. They had activities on campus multiple times a month, and broadcasted information on these activities daily. |
| Placement Services | 8 | As noted before, their career services department is very helpful when called upon for job assistance. In addition, they have a great online system to help when the office is unavailable. |
| Alumni Network | 7 | The department stays in good contact with its alumni. I have personal experience using them for job placement, and they were very helpful and kept in great contact. |
Culinary Institute Of America • Hyde Park, NY
Studying Culinary (completion in 2007)
• 9/11/2011
"It's not the schools fault I don't like cooking. Only way to make money as a cook is to be on TV."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I would recommend they not pursue my career field. Cooking for money is demanding, messy, and people only notice when you do wrong. |
| Program Reputation | 9 | CIA is still the best, baby! Lots of CIA grads are out there to help me out. |
| Program Quality | 9 | CIA is the best, much better than J&W. |
| Instruction | 10 | Great chefs. Even the bad teachers knew their craft. |
| How Difficult | 9 | You work hard at the CIA. That is the only way to get ahead. |
| Hands-On vs. Bookish | Every class involved a written assignment, but there was also hands on work. I worked with food from around the world, and I had to read about it first. | |
| Schedule Flexibility | 1 | You do as they say, when they say. |
| Academic Facilities | 10 | Best facilities in the world. Sprawling campus, instructional kitchens, and lecture halls. Great wine room. |
| Social Life | 7 | Not enough girls. Marist College was down the street, but I never had the time to get out. |
| Placement Services | 9 | There is a job fair monthly. Alumni help out, too. |
| Alumni Network | 9 | I don't use it, though they send out a magazine. |
Paul Smith's College • Paul Smiths, NY
Studying Culinary Arts (completion in 2010)
• 9/8/2011
"I was very satisfied with what Paul Smiths College had to offer. They provided me with an amazing culinary education."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Go to Paul Smith's college - you will not regret your decision. You will learn more in one week than students in most other schools do in one semester. Small class sizes and friendly staff allow for you to have fun and learn at the same time. |
| Program Reputation | 10 | Paul Smith's is very well known for their culinary arts programs. The school has a very high hiring rate as a result. |
| Program Quality | 10 | Paul Smith's was a great place to learn. The small class sizes allowed for really good hands on learning experiences. The teaching staff is also very knowledgeable and helpful. |
| Instruction | 10 | The amount of information I learned has truly helped me in my career. I was assisted by the college in finding work prior to graduation. I am very thankful to the college for what I have now. |
| How Difficult | 9 | With hands on work and small class sizes comes a lot of difficulty. We would often compete to create the best dishes from scratch. We had weekly cook offs, which helped build our culinary skills. |
| Hands-On vs. Bookish | Other than our nutrition and food safety books, we mostly carried out our days with hands on learning. This allowed us to be creative and learn from our mistakes. | |
| Schedule Flexibility | 3 | Due to its small size, the college was not very flexible. In the majority of cases, their was only one section for each individual class. This was sort of difficult when trying to plan your semester. |
| Academic Facilities | 10 | The school offers one of the best libraries you can find in the country. It is a well thought out, beautiful building that overlooks a lake. There is enough room for almost all the students to be in there at once. Sometimes we slept there when the power went out in the dorms. |
| Social Life | 9 | The school had a very social lifestyle. Being located in the middle of nowhere forced the school to create social events. We had concerts, a bar, parties, and sporting events very regularly. |
| Placement Services | 9 | Great job placement after graduation. The college even assists in finding you work during your time spent there. I was very satisfied with the career services that they provided. |
| Alumni Network | 8 | Very good Alumni network that is run by the administrators. They check up on us and make sure that we have all the resources we need after graduation. |
The Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts (completion in 2005)
• 9/7/2011
"I always believe that you get what you take out of it. I myself had tons of fun at school. Yes, I felt my money could have been put to better use, and I could have learned a lot more. But overall, judging the entire experience, it was satisfying."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | This is a field in which you will struggle to make ends meet, there isn't a lot of growth, hours are bad, and it doesn't allow you to have a social life... You must have a lot of passion and a love of cooking to go to culinary school. |
| Program Reputation | 7 | There are some internal conflicts between the staff and students against other "higher up" staff about the direction the school is taking. There is also outside criticism from alumni about the schools teachings and its value. |
| Program Quality | 8 | The Culinary Institute of America is "rated" amongst the best in the country. |
| Instruction | 4 | Nothing prepares you for real life as real life itself does. I believe that the school should have educated the students on more of the realities of what the cooking industry is like, rather then based on the best imaginable outcome. For example, it's like the school was preparing you to graduate and instantly be able to jump right to the top of the field, or at the least rise up the career ladder with breakneck speed. |
| How Difficult | 3 | It is a technical school and most of it was standing in front of a stove. But unless you have no idea how to cook, and have had your tongue cut off, it's pretty difficult to make inedible food while being instructed by a professional on what to do. |
| Hands-On vs. Bookish | This is a technical school... Almost 80% of the classes are in front of a stove. | |
| Schedule Flexibility | 2 | For a technical school, many of these options are unavailable. Our summer break is only a couple weeks long. Classes are pretty rigid. You may only postpone or "X" out of a class, meaning that you skip the class and take the class again next block. |
| Academic Facilities | 8 | Many things are new, and many things are old... I feel that this school had a good mix of both. However, some of the older equipment (e.g. stoves) could be newer. |
| Social Life | 10 | Being almost a boarding campus, many of the students all stayed on school grounds. So it was friendship by proximity. |
| Placement Services | 5 | I am really not sure about the school's job placement programs. Every job I have gotten has been through my own means and connections. |
| Alumni Network | 2 | There may be a message board that no one visits and an alumni magazine. But as for really knowing how to contact any alumni, knowing who is an alum, anything else... there's nothing. |
The Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts (completion in 2005)
• 9/15/2011
"I loved my school, for its social structure. And for all the lessons I took away from it."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | Everything that can be learned in school can be learned in a kitchen from a mentor who really wants to teach. This is a terrific institute to hone those skills. |
| Program Reputation | 10 | It's not what you know it's who you know. I believe this still rings true with our school. It is known as one of the best, and placement-wise it does seem our students do rise to the top of their fields, more so than other school's students. |
| Program Quality | 7 | Recently the school has been accused of lacking in educational heft. And the cost of school as opposed to the industry standard of pay is an issue. Tuition should be much less. |
| Instruction | 7 | There is no experience like real world experience, but the instruction did put me in a better position. Career preparation could have been better in terms of speed and larger scale production. |
| How Difficult | 3 | Most of the classes seemed very simple and mostly grounded in common sense. However, the academic classes were a bit tougher but also very short, so pretty if you could keep your head above water for long enough you could coast out of danger. |
| Hands-On vs. Bookish | 85% of all classes are in the kitchen and are therefore very hands on. The teachers are very skilled. | |
| Schedule Flexibility | 1 | The school's class programs are only in three week blocks, so if you miss two days you fail and start again. Scheduling is very inflexible. |
| Academic Facilities | 7 | There are a lot of new things being done, such as new buildings and living quarters. I hear the stoves and the everyday tools and items are going by the wayside. |
| Social Life | 10 | Living on campus really made the social experience special. There were plenty of team sports to join in on. |
| Placement Services | 7 | I never used my school's services in job placement. I feel that this industry is based on referrals more so than background. |
| Alumni Network | 1 | There is an alumni network, but the attention drawn towards it is minimal. The information provided on how to use it is even less so. |
Suffolk • Riverhead, NY
Studying Culinary (completion in 2010)
• 9/25/2011
"Tuition was cheap and instructors were friendly."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | Everyone is different. Different people like different things. |
| Program Reputation | 5 | It's not a high end cooking school. It's just a community college. |
| Program Quality | 7 | My school didn't cost much. |
| Instruction | 10 | I had proper materials to work with. I worked with high quality utensils. |
| How Difficult | 3 | There was hardly any book work. It is mostly hands on. |
| Hands-On vs. Bookish | Cooking is hands on. You can't learn to cook purely from a book. | |
| Schedule Flexibility | 6 | You just have to sign up for classes early. If you don't you won't get them. |
| Academic Facilities | 10 | I had good resources and great instructors. |
| Social Life | 2 | I just went to class, cooked, and then went home. |
| Placement Services | 5 | |
| Alumni Network | 10 | They answered all my questions and provided me with a lot of info. |
New York Institute Of Technology • Islip, NY
Studying Culinary Arts (completion in 2005)
• 10/12/2011
"I was fairly satisfied. I think I made the right decision."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend it. It's a good school. |
| Program Reputation | 7 | I haven't heard much about it. I think it has a good reputation, though. |
| Program Quality | 9 | They had a great program. There was a lot of hands-on training. |
| Instruction | 9 | I learned a lot at this school. I'm doing well for myself at the moment. |
| How Difficult | 5 | There was nothing about it that was too hard, as long as you study and know your stuff! |
| Hands-On vs. Bookish | As I said before, there was a lot of hands-on training. There was also a decent amount of book work, though. | |
| Schedule Flexibility | 9 | There was a lot of flexibility with scheduling. There were many different options. |
| Academic Facilities | 8 | They had all of the facilities you'd expect. The teachers were also very helpful. |
| Social Life | 4 | I didn't really have much school spirit. I was just focused on my work. |
| Placement Services | 9 | They helped me get a job right after school. I am now a head chef. |
| Alumni Network | 9 | There was a lot of support from alumni. I was impressed. |
French Culinary Institute • New York City, NY
Studying Pastry Arts (completion in 2010)
• 10/23/2011
"Everyone was really great and helpful. I would definitely go back there if I wanted to learn culinary arts."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Go to FCI! I had the best experience there. |
| Program Reputation | 10 | You hear about the French Culinary Institute all of the time! It is one of the best culinary schools in the world. |
| Program Quality | 10 | The school was very helpful. They were helpful in both preparing me for my career as well as with sprucing up my resume. |
| Instruction | 10 | The chefs were amazing. They would split up the curriculum into modules, and we would take one topic at a time, step by step. They were very patient. |
| How Difficult | 7 | It was difficult at some times to complete a lesson, but like I said, the chefs were very patient. I found the bread module to be the most complicated. In order to bake bread, you must allow the yeast to bloom in a specific temperature of water. |
| Hands-On vs. Bookish | We did have a textbook, but the hands on part was key to learning. I don't know what I would have done if all I did was read my book. | |
| Schedule Flexibility | 10 | I had school 5 days a week, in the morning. It was the best schedule ever. |
| Academic Facilities | 10 | They had a library on the second floor, filled with books and culinary-related magazines. They also had computers, too. |
| Social Life | I do not really have much to say about this. | |
| Placement Services | 10 | They were able to help me with finding my externship. They were also very helpful with sprucing up my resume. |
| Alumni Network | 10 | They have great networking events from time to time. I love keeping up with the chefs and staff from the school because they are always there for me. |
The Culinary Institute Of America • Hyde Park, NY
Studying Baking And Pastry Arts (completion in 2008)
• 10/12/2011
"I was very pleased with my time at The Culinary Institute of America since it led me to my current job and helped me realize my dream. Thanks to them I get to make several varieties of pastries and witness the smiles on people's faces when they eat them."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | If someone has a passion for any kind of food preparation work I would highly recommend my Alma Mater. Just don't expect to walk in there and starting cooking up five course meals without any hard work invested. I was able to succeed due to a combination of hard work and a personal drive since I was studying what I loved to do. |
| Program Reputation | 9 | Taking a quote out from their web page should sum it up for you nicely: "The Culinary Institute of America is one of the most highly regarded culinary programs in the world." I can tell you that from being there it definitely lives up to its name and I am proud to have graduated from there. |
| Program Quality | 7 | The curriculum and material submitted was quite useful for the most part, but there were incidences where the skills we learned probably would never be put to use outside of an extreme circumstance. I enjoyed our instructors very much and I met several friends at the institute. |
| Instruction | 8 | The chefs at the institute were very clear in their explanations and preparations of the food items. They were always willing to assist us when we made a mistake or just had a general question about the food we were to prepare. |
| How Difficult | 7 | There were times where the course load seemed a bit excessive, but I suppose that is just to make sure we are the most qualified individuals for the job. It was an adequate level of difficulty where you were pressured and challenged to succeed without being overwhelmed. |
| Hands-On vs. Bookish | Obviously with it being a culinary school you would imagine that quite a bit of the curriculum is dedicated to hands on learning. Just as you would expect a science student to put in a good amount of time in a laboratory. I would say the split is somewhere are 70% hands-on and about 30% book learning to brush up on the concepts and give you a better overall idea of what you are doing. | |
| Schedule Flexibility | 7 | Their curriculum is pretty lenient and you are able to take a particular class at usually 2-3 different time intervals during the day, which is pretty good I suppose. Only near the end of the program do you start to notice fewer class offerings, but that is to be expected. |
| Academic Facilities | 9 | I have only positive things to say about the facilities at the institute. They were top notch in almost all categories. I had never seen such an impressive setup prior to arriving there and I don't think that I ever will. |
| Social Life | 5 | I did meet some very interesting people at the institute, and we had quite a good time together. It is a big step away from a party school but I wouldn't say that it was totally lacking in organized events. Obviously we didn't have athletic teams. |
| Placement Services | 7 | I didn't have much need for these services seeing as how I already knew what I was signing up for. I just needed to be pointed in the right direction and they did that for me. They were also quite helpful in locating possible job locations after my graduation which I really did appreciate. |
| Alumni Network | 7 | I have kept in contact with my fellow graduates through the institute's alumni contact program so I can check up on them from time to time. They also let me know about events going on around campus or upcoming gatherings I might like to attend. |
Paul Smith's College • Paul Smith's, NY
Studying Hotel, Restaurant And Tourism (completion in 2008)
• 10/15/2011
"I could not be happier with my decision to attend Paul Smith's. I think one of the things I really like about it as opposed to other culinary programs is you get a 4 year degree. Also, culinary is only one of the programs, so you meet a much more diverse group of people."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend it to someone who enjoys the outdoors and is interested in attending a smaller college. There are lots of outdoor activities available at Paul Smith's. |
| Program Reputation | 8 | It has a very good reputation. Last I knew, Paul Smith's was the number 3 culinary college in the USA. |
| Program Quality | 9 | The culinary program is awesome. My chefs were knowledgeable and experienced, and I was able to spend 6 months studying in Italy. |
| Instruction | 8 | The chefs at Paul Smith's are knowledgeable, experienced, and really care about each student. Even the General education professors are passionate and knowledgeable. |
| How Difficult | 7 | It is what I would expect from a college workload. It is challenging and time consuming, but I still have time for social events. |
| Hands-On vs. Bookish | Culinary work sort of has to be hands on. There is a good amount of book learning, but the majority is lab work. | |
| Schedule Flexibility | 4 | As a smaller school the flexibility isn't as good as it probably is at bigger schools. I, however, never had any schedule issues. |
| Academic Facilities | 7 | The lab and classroom space is superb. Also, the library is well stocked and quiet with plenty of places to study. |
| Social Life | 6 | Greek life isn't a huge part of the social life, and there aren't a lot of houses nearby for house parties. There are, however, a lot of smaller hangouts. And there is a lot to do in Lake Placid and Saranac Lake, the two nearby towns. |
| Placement Services | 7 | It's is pretty good, but job opportunities come more through the contacts you make during internships and professors than actual job placement. |
| Alumni Network | 9 | The alumni network is great. They provide you with networking and contact opportunities very often. |
Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts (completion in 2010)
• 11/10/2011
"Incredibly satisfied. It was more than I expected it to be, and I feel as though it was one of the building blocks for the rest of my life's progression."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Absolutely. It's a high-stakes game for chefs in this day and age. Having a degree from the C.I.A. can certainly make the odds teeter in your favor. |
| Program Reputation | 10 | It's known as one of the top culinary arts programs in the world. Always has been, always will be. |
| Program Quality | 10 | C.I.A. was truly remarkable. The instructors knew more than I thought anyone truly could about the art of cuisine. I will say that I have in fact recommended them to many of my close friends. |
| Instruction | 10 | The moment I walked out the doors of the C.I.A. for the last time, I knew that I was prepared to take on the world. I have had nothing but success since leaving, and I owe it all to my master chefs. |
| How Difficult | 7 | Like anything, you get out of it what you put into it. I will say I had several sleepless nights studying, but what college student doesn't? |
| Hands-On vs. Bookish | 90 percent hands on, 10 percent book smarts. It's pretty hard to tell the timing of certain proteins just from a book. Many times, I found there to be differences of opinions from course book to course book, so getting hands on always helped me to judge for myself. | |
| Schedule Flexibility | 4 | Structure is everything. You cannot be picky about class times; with or without you being in attendance, the show will go on. It's rigid, but ultimately whips you into shape. |
| Academic Facilities | 10 | The kitchens and dining facilities are impressive, to say the least. Never have I seen so much attention paid to even the smallest details. It's a whole new world in that place. |
| Social Life | 9 | Being a chef is like a coat of arms; you gain the respect of others and you learn to work as a team. I had a blast. The atmosphere is competitive, but I found it to be a greatly intriguing part of going into class each day. |
| Placement Services | 8 | The cool thing about being in New York is that there are tons of opportunities for chefs to make a name for themselves. The school provides great guidance support, but it's almost not needed. |
| Alumni Network | The alumni of C.I.A. are some of the finest chefs in the world; however, I was a little disappointed that we did not get to have much face time with any of them throughout my time at the C.I.A. It just goes to show you that once you leave, the world is at your fingertips and it's easy to forget your roots. |
Culinary Institute Of America • New Hyde Park, NY
Studying Culinary Arts (completion in 1999)
• 12/29/2011
"I recommend this to all my staff who are considering cooking as a career. I've sent at least six people to the program."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | As with the question above, I recommend the school whenever I can. And I always will. It's a great place to learn and meet new colleagues. |
| Program Reputation | 10 | It's one of, if not the best in the U.S. I've hired numerous chefs who've attended the CIA. |
| Program Quality | 9 | The program is extensive and well thought out. I still use some of the skills I learned while in the program. |
| Instruction | 10 | The instructors have all worked in the industry. I found their knowledge to be very thorough. |
| How Difficult | 9 | The hours were long. We were up at 5 am for months at a time. And always a ton of work to do! But it was worth it. |
| Hands-On vs. Bookish | The CIA is 80% hands-on and 20% classroom. They do a great job of letting you get practical experience. | |
| Schedule Flexibility | 10 | I found the program to be extremely flexible. It allowed me to work while attending the program. Albeit, only part time. |
| Academic Facilities | 10 | All of the CIA's facilities were top notch. Kitchens, dining rooms, class rooms, food prep areas. I was very impressed. |
| Social Life | 10 | I came out of the program with enough experience to get a job as a line cook in NYC. I held that job for one year and moved up to Sous Chef. The program gave me the confidence to move up in a top-notch restaurant. |
| Placement Services | 8 | Again, I've not used the school's placement services. But from what I hear from fellow alums, it is very good. |
| Alumni Network | 8 | I haven't had cause to use the alumni network to obtain work. That said, it has been very valuable in terms of making new contacts and keeping in touch with classmates. |
French Culinary Institute • New York, NY
Studying Pastry Arts (completion in 2011)
• 1/25/2012
"I was extremely satisfied with this school. It allowed me to get my certificate in less than half the time it would have taken anywhere else. It was the most well-rounded, grounded education, but it was extremely expensive."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I absolutely would recommend this school to anyone pursuing a pastry arts career. The education, facility, and instructors are the best you will find anywhere. The only thing I would also recommend is to look into financial aid options, because the tuition is extremely high. |
| Program Reputation | 10 | The French Culinary Institute is considered one of the finest culinary institutions in the country. Aside from their programs in the U.S., they also have a program of very high standing in Paris, which bolsters its reputation. |
| Program Quality | 10 | The French Culinary Institute has the top culinary program for classic French techniques in pastry on the entire East coast. You learn from some of the most famous names in the pastry world, including the dean, Jacque Torres. |
| Instruction | 10 | You cannot ask for better instructors. Ron Ben Israel, Jacque Torres, and others are the best of the best. They teach in a very active way, and they are completely supportive and hands on. |
| How Difficult | 8 | It was a very difficult program to complete, because the workload was extremely intense. The schedule was essentially full-time for a year and a half. So you learned everything you would in a four-year program, compressed into a much shorter time period. |
| Hands-On vs. Bookish | The learning experience here was the most hands on I have ever experienced. We were required to have a textbook and we did use it a lot, but we were in the kitchen cooking the very first day. | |
| Schedule Flexibility | 5 | The schedule was incredibly intense. They did offer night and weekend options as well as daytime classes, but the workload required many hours of instruction time. |
| Academic Facilities | 10 | The French Culinary Institute has world-class kitchen classrooms, equipped with the latest appliances and technology. Class size was small, which made access to everything easier. |
| Social Life | 4 | The school did have a lot of events, but there was not much socializing amongst classmates. Because of the workload, most of us just went to class and left right away to get home sooner. |
| Placement Services | 7 | Considering the timing of my graduation, it was a very stressful time for me, and job searching was not high on my list of priorities. The school's career development office was extremely helpful in getting me interviews, which led to my current job. |
| Alumni Network | 7 | The school has a very reputable list of alumni, including some of the brightest stars of today's culinary world. Now that I am an alum, I would say the support could be better. |
The Culinary Institute Of America • Hyde Park, NY
Studying Hospitality Management (completion in 2006)
• 1/28/2012
"The connections I've made and respect I've received for attending the school made it well worth it. People recognize the name all over the country."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend the school to any aspiring chef. Many places won't even hire you nowadays without a culinary degree, and my school is the best. |
| Program Reputation | 10 | It is known as the best culinary school in the world. This is partially because it is one of the oldest and has more than adequate funding for equipment and other resources. |
| Program Quality | 10 | My school taught me accountability, time management and professionalism. The teachers were top notch and we learned strong foundations in cooking and business. |
| Instruction | 10 | Our teachers demanded the best out of us at all times. We were rewarded but not fawned over for hard work, and gained both confidence and humility. |
| How Difficult | 9 | We went to school year-round and were expected to be on time every day for class or else we failed the day. If you missed two classes or more you failed a class. Teachers were very strict. |
| Hands-On vs. Bookish | We spent eight hours a day in a kitchen learning how to cook. Homework and book learning only took up about two hours of a normal day. | |
| Schedule Flexibility | 2 | Our program was rigorously scheduled. Electives and clubs were optional outside the main curriculum, though very few students actually had time to participate in them. |
| Academic Facilities | 10 | We had a fantastic library. This is due in large part to the generous donations of actor Danny Kaye, who was a food enthusiast and gave many books to the school. |
| Social Life | 2 | There was almost no time for socializing except on the weekends. Because Hyde Park is so small it was difficult for students to plan organized social events. |
| Placement Services | 5 | The school was great in placing students in restaurant kitchens. Unfortunately, if you had any desire to use your degree for anything else (like food writing, for example), you were out of luck. |
| Alumni Network | 10 | Alumni are constantly receiving email updates and invitations to alumni events. Various alumni members are frequently featured by the school for their success. |
SUNY College Of Environmental Science And Forestry • Syracuse, NY
Studying Environmental Science (completion in 2008)
• 2/1/2012
"I was very satisfied with my time there. I wish they had a better job placement program."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | I would highly recommend my school to anyone pursuing a career in the fields of Environmental Science or Forestry. As for my current career, I feel the best methods of achievement are working up through more challenging positions in the real world. Also, I feel it is important to work at a variety of restaurants, because the little tricks and short cuts and substitutions are the key to professional quality. |
| Program Reputation | 10 | The program is highly regarded worldwide. |
| Program Quality | 10 | It's the best environmental college in the country. The only problem is I can't find a job in the field. |
| Instruction | 10 | My instruction in the restaurant business over the last eight years has been excellent. My Bachelor's degree was also high quality, though not relevant to my current position. |
| How Difficult | 10 | It was very difficult. It is one of the finest programs in the county. |
| Hands-On vs. Bookish | There was lots of both, but the hands-on portions I found to be exceptional and common. | |
| Schedule Flexibility | 5 | I have nothing to compare it to, it's the only college I have attended. |
| Academic Facilities | 10 | The school has the most extensive environmental library in the world. It is the highlight of the SUNY (State Universities of New York) system. |
| Social Life | 10 | Drum circles were common and the only school team was the Ultimate Frisbee team. |
| Placement Services | 5 | They provided resources, but no real hands-on services. We are expected to succeed on our own, I believe. |
| Alumni Network | I don't keep up with the alumni network. |
Institute For Culinary Education • New York, NY
Studying Culinary Arts (completion in 2006)
• 1/29/2012
"I had a blast. The training was great, I made friends, and it has led to a great career."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | ICE is really great because you learn practical skills and you get to use them. I never understood why people spend years in a classroom when such a great program like ICE exists. ICE gives you the skills and puts you in the industry. |
| Program Reputation | 10 | I think that ICE has a great reputation. The externship program really gets the name out there. |
| Program Quality | 10 | ICE has a great program. I had excellent instructors and the externship program allowed me to get my first job. They also have great career services and connections in the industry. |
| Instruction | 9 | The instructors are all really great. Most of them still work in the industry and the rest have years of experience. |
| How Difficult | 8 | The program was a little difficult because I didn't have much of a cooking background. Thankfully the instructors keep you on pace with the rest of the class. |
| Hands-On vs. Bookish | You are constantly hands on. If you aren't trying things out and tasting them then you aren't learning. | |
| Schedule Flexibility | 5 | Pretty standard stuff. There are a few options for class times but not too many. |
| Academic Facilities | 10 | The facilities are top notch. Being so close to the markets really provides for great food sourcing. The kitchens are great. |
| Social Life | 5 | It all depends on your class and your personality. I had no problem making friends but some people will always be shy. |
| Placement Services | 7 | The focus is on your externship. The office can also point you in the direction of who is hiring. |
| Alumni Network | 8 | The career services office and alumni are great. Everywhere I've worked I find former ICE students. |
The Art Institute Of New York City • New York, NY
Studying Culinary Arts And Restaurant Management (completion in 2006)
• 2/17/2012
"The school provided me with a lot of great knowledge about cooking and I love that, but the downside is that it's not really big on helping you find a place to work. I think what people really look forward to after enrolling in a higher education program is the job placement after the course is completed."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | I can't say I would not recommend the school, because you will gain a lot of knowledge after you enroll. But I'm pretty sure that there is a school out there that is a little better than The Art Institute of New York City. |
| Program Reputation | 3 | Every time I hear about The Art Institute, I always hear people talking negatively about the school. It doesn't help that I don't have many good things to say about the school either. It's not a horrible school; it just needs a lot of revamping. |
| Program Quality | 1 | The school promised me help with job placement, which they did not provide. The curriculum as a whole was poorly put together. We used to laugh and say that anyone could be the dean. |
| Instruction | 5 | The school did teach me a lot about what it would be like to be in the food industry, and what it takes to build a business from start to finish. I just wished that they had helped me along my journey into the career field a little more. |
| How Difficult | 4 | The program was really easy for me, because I actually like school and the whole learning setting. The work really was not overwhelming at all, and the lab classes were the best; I loved the hands-on experience. |
| Hands-On vs. Bookish | The school was the best of both worlds; in the morning, I had kitchen classes, which were hands on, and in the afternoon, it was regular classes. I loved both aspects, because it was mixed up and not just bookwork all day. | |
| Schedule Flexibility | 9 | For the most part, the scheduling was good, because you were able to make your own schedules. It would be awesome if they offered online classes, because some days, it was a drag going all the way to the city for just 1 class. |
| Academic Facilities | 5 | The class settings were very intimate, but I didn't really receive any one-one-one attention from any professors, since the classes only met once a week. There's a graphic arts program at the school too, so our computer lab was great. |
| Social Life | 7 | I met a lot of great people. We all cooked for each other's classes and delivered food to each other. There are a lot of great people in that school. Most of the chefs are amazing and the staff is really friendly. |
| Placement Services | 1 | They did not help me in my search for a job. Even when I had to intern, they didn't provide me with much help on that; I thought they should have at least provided a list of places. After I graduated, I felt like the door was just slammed closed behind me. |
| Alumni Network | 1 | After I graduated from this school, I honestly have not spoken to anyone from my graduating class. It's like everyone went their own separate ways and that was that. I don't even know of a way to search for people other than using Facebook, and even then, I don't really recall anyone's name from school. I think they should at least have a site for us to look each other up and keep in touch with the staff. |
Institute Of Culinary Education • New York City, NY
Studying Pastry (completion in 2010)
• 3/19/2012
"I was completely satisfied with the course while I was in school--it was fast-paced, interesting, and fun. After graduation, I did wish we had more instruction on exactly what to expect from different work environments."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would definitely recommend my school to others looking to get into the culinary career field, particularly pastry. It's a wonderful course, very interesting and helpful. I would, however, recommend they research the field during school and see what real restaurants or bakeries are like, maybe trail a day or two in different places so they really get a feel for it. Those test kitchens are not like working ones! |
| Program Reputation | 8 | Within the NYC area, the ICE pastry program is well regarded. Not quite as highly regarded as CIA, but on par with the French Culinary Institute, which is the biggest competitor in the area. |
| Program Quality | 10 | We received a fast-paced, challenging education that was diverse enough to cover the basics--French pastry, Italian pastry, wedding cakes, candy making. Upon getting my first restaurant job, I knew exactly what was expected of me and understood how to recreate the dishes I was responsible for thanks to the program I took. |
| Instruction | 8 | We received excellent instruction on recipes, formulation, when to use what, etc, however we did not get that much instruction on what to expect from the career. Going into my first restaurant, I was surprised at how different it was paced from the classroom. It took a few months before I managed to adjust my pace to the restaurant. |
| How Difficult | 8 | Before entering the program, I did not realize how much science is involved in pastry. The most difficult part of the program was learning the science behind which ingredients added to a dish in order to troubleshoot a recipe when the desired result is not achieved. We did not have much work to do outside of the classroom. However, each section of the program culminated in a creative project in which we needed to demonstrate our skills learned in that section--the first section was very basic (a soufflé), but each subsequent project required careful planning, recipe creation, and it needed to meet very specific qualifications. Our final project was a chocolate showpiece that we had 5 hours to complete. |
| Hands-On vs. Bookish | For each topic, we were required to read a section from our textbook and possibly look over a few recipes from our binders. Then, over the next few weeks, we put that reading into use in the kitchen--I'd say 98% of our time was hands-on in the kitchen and the other 2% of our time was recording results on recipes and taking written tests. | |
| Schedule Flexibility | 2 | The class schedule was Monday to Friday from 1-5. You could miss a maximum of 6 days during the 7 month course, and there were no makeup hours. They did offer a part-time night class, but it was over a year in duration and had a similar expectation. |
| Academic Facilities | 7 | There were excellent supplemental classes available, but there were no tutors or extra hours available for study. There was a small library full of books and magazines that were industry-relevant and good for the projects we were assigned as finals, but no other computer space or empty space for studying. |
| Social Life | 7 | As a student, there were not many social opportunities available. There was a career fair once in the Spring and once in the Fall, but otherwise, all social opportunities were for professionals and alumni. |
| Placement Services | 7 | There is no lack of communication between career services and alumni, as they send out a weekly newsletter. But they do sometimes recommend positions that are not exactly suited to what you're looking for or where your experience is. After my internship in an NYC restaurant ended, my career services counselor suggested I take a job with a NJ cake decorator, for example. |
| Alumni Network | 7 | There is an annual alumni mixer each year, but career services sends out a newsletter each Thursday with current job postings and alumni successes. If you are between jobs, you are welcome to call career services at any time and they will inform you of current postings that would suit you. |
The Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts (completion in 2005)
• 3/15/2012
"I loved the school - every part of it. However, I did hear complaints from many people. I believe it is what you make of it."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | You should follow your dreams and your passions. |
| Program Reputation | 9 | We are known as the best in America, however the bachelors program is new, and is not so well known. |
| Program Quality | 9 | They seem like they are currently just pumping students for money, so education and prestige drops... However, it did open many doors, and did teach me everything I would need to know. |
| Instruction | 9 | The instructors were all very passionate, and we had more master chef instructors than any other school. |
| How Difficult | 6 | For me it came naturally which made it easy, however the academic classes were a bit tougher. |
| Hands-On vs. Bookish | It was practically all hands on. There were 12 weeks of book classes, out of a year and a half of hands on learning. | |
| Schedule Flexibility | 1 | You can miss two classes for every three week course, which was very inflexible, and no make up classes. If you miss three classes you fail and have to start over. |
| Academic Facilities | 10 | Most of the equipment was brand new, and there were always new renovations. |
| Social Life | 10 | We have on campus housing so all the students got to know each other. It was like a small family with the possibility of joining sports teams, cooking events and more. |
| Placement Services | 4 | I never used their job placement program, so I'm not too sure. However, most kitchens are always hiring, so it's not to hard to find a job. |
| Alumni Network | 6 | There hardly is a network, however almost anywhere you go you will find someone from my school, so in that sense there is one... |
ICE • New York, NY
Studying Culinary Arts (completion in 2012)
• 3/31/2012
"I am very satisfied with my school. They provided everything I needed to become who I am now and work in this field."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Anyone pursuing my career should go to ICE to get the full feeling of what this career is all about and to get the full teaching to be ready for it. |
| Program Reputation | 10 | The current reputation of the program that I chose is extremely good. |
| Program Quality | 10 | ICE is one of the best. They help and explain everything. The classes and teachers are very helpful. |
| Instruction | 10 | I learned everything from ICE. They have teachers who love what they do, so it makes it easy for us. |
| How Difficult | 8 | It can be hard, but if you are dedicated and love doing this, then you will have no problem here, because you are getting the best out of ICE. |
| Hands-On vs. Bookish | There is a lot of both hands-on and book learning, but a little more hands on. The hands-on classes are so real that you are excited to be in them. | |
| Schedule Flexibility | 10 | The class schedule is flexible. You can go at any time, since there are classes at all times of the day. |
| Academic Facilities | 10 | The academic facilities and resources are everywhere. You can go at any time and find a computer to use or get a tutor or support group. |
| Social Life | 5 | My social experience at the school was okay. I did more studying and focused on the work. |
| Placement Services | 10 | The school's job placement and career services assistance is on point. They help you with what to do in finding work and where to go and look. They get you work right after you are done with school. |
| Alumni Network | 8 | The school's alumni network and support is everywhere. You can go and ask anyone in the building for some advice and help. |
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