Average Age/ Work Study Program

[Caitlin]

I have a two parter.

First, I'm wondering how many students enter culinary school straight out of high school. I'm graduating next month and I'm planning on going to either CIA or ICE early next year. I know it's common for students to be older, but are there usually a good amount of young students (late teens, early 20's) as well?
Age isn't going to change my decision to go. I'm just curious.

Secondly, has anyone ever participated in the work study program at ICE or have any insight on it? It seems like a great way to pay for school, but I'd like some opinions from actual people, not the website.

thanks!

[iBcookin]

Caitlin, welcome to the boards!! There is a ton of information to be learned here on C2C and always a bunch of people willing to share their experiences. Take some time to read some of the past discussions, especially the ones about working in the industry prior to school. This is my big recommendation to anyone considering culinary school, no matter where you go.

While I can't speak for ICE or its program, my daughter is currently attending CIA. She graduated high school last June, entered in Dec, but had gone to a 3 year vocational school for culinary and worked as a line cook in various restaurants for several years prior to school. The experience, more than anything, will set you apart at school.

The CIA has a slightly older population, I think the average age is (or was) 22, you will find many students that are career changers as well as younger students that already have a degree, have decided for whatever reason that they don't want to work in that field, and are pursuing something else.

If I can answer any questions for you, feel free to drop me a PM. This is a huge, expensive decision on your part. Get all the information you can before you commit.

Like I said earlier, read the past discussions - there is a ton to be learned here. Best of luck on your decision!

Linda

[BunnysinaPot]

Hello Caitlin, Welcome to the forums! First and foremost I am a student at the CIA, and I am 19...fresh out of high school. I made the decision to attend culinary school right away after working in numerous kitchens to gain some experience. If there is one peice of advice I can give you it would be to take a few years off, work the industry, gain all the knowledge and experience you can before forking over such an emmense amount of cash for an education. This is a feild where there is so much to be learned just by working. Many professional chefs will tell you that there is more to be learned in the raw industry then any classroom kitchen will ever teach you. A formal education is merely a guideline. What you choose to get from it is your choice.
In my opinion if I had to do it over again I would have taken more time off. Culinary school is a shock, you need to be fully prepared to take this step.
In addition I've found that there are few younger students right out of high school that make it in this school. Most drop out, out of frustration and lack of experience. However thats not to say that there arnt a fair share of older folks and career changers who do the same. The average age on campus is around 22-23. There are few younger students, and those who are here are here for a reason. We dont party, we dont ditch class, we dont do the things that you'll find at normal colleges and universitys. This is a business school.
In conclusion if I could give you one peice of advice I would say stick around and gain some experience. Live at home while you still can and work a few kitchen jobs. Be willing to learn and learn to accept constructive critisism (there will be a lot in this field)
The best of luck, and if I can help you or you have any questions feel free to send a PM to either me or my mother (Ibcookin)
Cheers,
Chelsea

[iBcookin]

Thank you baby! Well said.
Mom

[guru]

Yeah I agree with BunnysinaPot . I am a 24 years old career changer attending a culinary school. I am in internship now. It is actually very hard to survive in a real kitchen. My first inspiration of switching to this career was those fancy TV chefs. But beleive me this profession has been overrated. After working for about three months in the kitchen, I do not find anything glamorous or fancy in this job. Many a times I have found myself in the situation of dropping out form the program. But still, I guess its not that for ever, Once you make out of this industry, i does become rewarding and all I can do now is wait for that moment.

I would seriously suggest you or any other aspiring chefs to get to know about this industry. Is it the thing you really want to do? As BunnysinaPot said you must be able to take any constructive criticism, but it is not constructive all the time, It gets worst sometimes.