CIA: Culinary Institute of America?

[Lamp]

I am considering attending the Culinary Institute of America in Hudson New York to attain a two year Associate's degree in culinary arts. While I am an attorney, I enjoy fine foods, good restaurants, and would enjoy learning a new skill set and perhaps going into the perilous restaurant business. Without considering the wisdom of taking a break from my legal career, is anyone familiar with the CIA and have any thoughts about getting a culinary degree there? I have heard it's the best program in the states. I would consider going abroad but I do not speak french. Any input would be appreciated.

 

[Idahorn2]

There is a book, by a guy named Ruhlman, called The Making of a Chef. It is about the school and is pretty good. You may have already read it, just thought I'd bring it up. The author attended the school and wrote of the experience. He has a couple other books on chefs.

 

[Lamp]

Thanks Ida, I just ordered it on Amazon.

 

[Mack Tripper]

Bourdain went to CIA

 

[DalTexHornFan]

wow, where do you practice law? I am an attorney who has fantasized about the same thing. FWIW, I'm at a large NY-based firm in Dallas. Would love to give up the billable hour for the CIA.

 

[Lamp]

I am a prosecutor in East Texas. I figure life is short, why not go for it. I will still be an attorney and I can still practice law once I finish. All I've lost is a couple years income while I've gained a valuable skill set and an alternative career option should I choose to pursue it.

 

[DallasHorn]

Honestly, there is a major glut of CIA and other grads from food schools right now. If you want to be a chef, be ready for taking a low end job and working your way up. Someone mentioned Bourdain, although he went there he will tell you the most skilled people are the people that come into our country illegally and work their way up. Although, I envy you, I would love to quit my job and cook for a living, however, that does not pay well. Don't get me wrong, you might have done your research, but read a Bourdain book first and and make sure that is what you truely want to do.

 

[scottsins]

he's not really talking about changing careers. he's talking about using it as the ultimate cooking school. if I came into about $200K tomorrow, I'd do the same exact thing.

Lamp, good luck with that if you choose to do this. I really envy your attidure and moxy for something like this.

 

[Summerof79]

Save your money and move to france or italy and learn your craft. Two years actually working in a top restaurant will give you a better resume and experience than an education from CIA, Cordon Bleu or any toehr school.

In Austin this was the path the owner of Aquarelle took, and TV host Battalia took this route as well. If you real goal is ultimately running your own restaurant this would be the better route. Otherwise you get educated and then intern a few years to learn the business.

I would think you could get ahead of many folks in line for positions due to your willingness to give up for the time being your attorney gig s a sign of dedication. Save your money as listen to French and/or Italian language tapes for a year and head overseas.

 

[MilkmanDan]

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[TexasWolf]

When I worked as line cook, my fellow cooks and I where not very impressed with CIA grads. They were slow and could not handle being in the weeds. They all talked about how they wanted a slower paced catering gig. After I had left the restaurant biz, I started to hear how the CIA grads were much harder workers and had bigger ambitions. I still wished I had gone to the CIA.

 

[DallasCowpoke]

I'm a CIA grad, as well as another small culinary school in LA, who left a lucrative career in my late 20's to make the change. If you'll email/PM me I can answer any questions you might have.

To make a long story short, I opened two catering businesses, (craft services for the entertainment industry) within the first 18 mths of completing the 2nd school. I sold them both roughly 4 years later, and now I'm semi-retired at 46.

 

[JethroTull]

A friend of mine did the "CIA Bootcamp" this past fall. It is a one week long course, obviously designed for home chefs just looking to improve their skills in the kitchen. He says it was a pretty intense, sunup to sundown type of thing, though. You might try this to see if you really want to go for the full "degree."