Why can't I go to culinary school!

[ChefAdamB]

I have had the same problem for almost four years now. I am an aspiring chef student, who cannot get to culinary school to save his life! My parents, and family refuse to co-sign a student loan for me, and the Stafford doesn't award that much, at least not nearly enough to cover school tuition. I want to attend the CIA in Hyde Park New York, but have finally come to the sad realization that the only way I can pay for culinary school is to join the Navy, and go through their culinary program.

No one will co-sign for me so I am SOL, because I cant sit around in this dismal town and try to build a credit score that with my income, is impossible to build.

Someone suggest something helpful please?

[lebelage]

Sorry for your sitch.

But you know, not everyone gets to go to CIA. Just the facts. Also look towards culinary grants...C2C happens to have one.

There are plenty of affordable in state places, look towards them.

Anyway, welcome to C2C and good luck.

[lebelage]

I don't have a clue where Visalia, CA is but I did a basic google search

http://www.google.com/search?q=visalia+C...amp;rlz=1I7GFRC


and it turned up a lot of stuff. Maybe if you do an affordable local culinary program you will meet people (instructors, guest speakers, local chefs) who can either help you out or start you on the path to jobs where you will be able to save enough to take out the loans yourself.

A lot of people couldn't afford culinary especially one as spendy as CIA until they'd already been cooking many years.

Don't let this set you back... work over it or around it.
That's your first lesson in thinking like a chef.

[Bubba Shlub]

You don't need to go to the expensive schools. See if there is something cheaper near you. Maybe a community college. And if you have to, work for a few years to save up. Or maybe you can work while going to school. Culinary schools are the same in that they all will teach you the basics. It'll be up to you to take what you've learned to a real kitchen job and improve with experience. Experience is the only way to becoming a good chef.

The military experience can be good for you. But my advice is to do some research, contact different schools and think about all your possible options before jumping into a decision. Take your time. Don't rush things.

And welcome to C2C. This is a great place to learn a lot.

[ChefJen]

I cant afford a BMW but my chevy still gets me to where i want to go.. Get it?


Also nothing wrong with the NAVY program i know a lot about i helped with a class at a base in naples

there is some GREAT financing infomation on this site..
http://chef2chef.net/culinary-institute/finance-loans/

good luck

[moselle]

I cant afford a BMW but my chevy still gets me to where i want to go.. Get it?

[MDavis]

Do a 2 year contract for the Navy as an cook, try and get to go to submarine duty, that'll be almost as good as going to the CIA on the government's expense. They're some of the best trained around. I think I remember reading around that some of the higher ranked culinary institutes have some training with the Navy too

[chefjamielynn]

I go to Midwest Culinary Institute, which is housed in a community college near me. I get financial aid to cover a little less than half...i go part time, work full time, and pay the rest as i go. When you want it bad enough, you make it happen. Our program is amazing. We have some of the most successful and talented chefs teaching us. Don't count out some of your more local schools. And make it happen for yourself! No one else can do this for you...you have to channel your drive and perservere. I know the frusteration you are feeling, I didn't have anyone to help me out either. But i will tell you that nothing has been more satisfying than looking back at how far i've gotten and knowing i did it myself. Good luck!

[Bubba Shlub]

nothing has been more satisfying than looking back at how far i've gotten and knowing i did it myself.

Great words!

[Derek Cooks]

And alternate plan B - search out your nearest chapter of the ACF - American Culinaray Federation - they have a web site - and set yourself up in their apprentice program. As any chef can attest, there's a million ways to skin a cat...

[Richtee]

Geez I love early birthday cake pix...hahahhahaha!

[dnelson]

Or a Rabbit!

And if you decide to move forward with any type of program...CIA or other...remember to check out our site Chefs4Students.org...we are dedicated to helping future chefs stay in school by providing grants to deserving passionate students.

The above responses from folks just like you and me prove, your dreams are not shelved by only one option...look at all your options and find ways to build towards your goals.

There are so many people young and old on this site who have faced your same dilema and risen above it. Stay focused and take each day as it comes. Read through the thousands of pages here and just see that you are not alone. It's inspiring to see the passion that our industry generates.

Best wishes for your future. Feel free to PM me if you would like.

DN

[Fincher]

I went to the CIA and had several students who had pretty much a full ride free. They worked their butts off and got scholorship after scholorship. Grants etc.

If you can't do this, there is no reason to put yourself in to major debt just to go to the CIA. Find alternate means.

Jen makes a good analogy. Sure the BMW is faster prettier etc than the chevy. But in a few years you'll get the extra cash (experience) to upgrade your chevy to look just as good and cruise just as fast as the BMW. In other words you can make up for on your resume with experience to compensate for the less prestigous school moniker. I don't know any chefs that would pick a low experience right out of School CIA graduate over a well experienced graduate from (insert random school name here). Experience counts for alot!

Btw, you don't always have to have a teacher, there are plenty of books out there loaded with info. Buy the CIA's Text book "The proffesional chef" and Alton Brown's "I'm just here for the food" both are excellent sources of info with step by step instructions. These books go far beyond mere recipe books. I highly recommend them both regardless of your experience level.

another great book is "The Gastronomique" (the real Larousse one not the other one) I'd get it after I got the first two I mentioned, it is more of a culinary encyclpedia than anything. Some refer to it as the Chef's bible.

[Silverfox]

ChefAdamB,

Check your PM box, I'm in Porterville.

[Silverfox]

I guess ChefAdamB solved his problem.