Auguste Escoffier School of Culinary Arts’ Post

Chef Gordon Ramsay called U.S. culinary schools "depressing" and criticized them for "sandbagging" students with debt, only to launch them into a low-wage industry. Culinary Institute of America NYC charges students 190,000 AED per academic year – a year’s salary for the average head chef in the states. Chef Justin Pioche advises young cooks not to even go to culinary school. The article estimates that only one third of culinary school graduates still cook professionally. But over three quarters of culinary school graduates interviewed in the article believe their education was worth the cost. They cited friendship, connections, and meeting mentors as the key benefits, and for the disadvantaged, a culinary school education helped level the playing field. A CIA education puts you in a high-status network which opens kitchen doors for young cooks. It is widely thought that to work in the best kitchens in the world, a culinary school background is a must. 85% of elite chefs in San Francisco and New York were culinary school graduates, with 67% holding degrees from the Culinary Institute of America.  Great article by Ellen Meiser, PhD, who has written a book called Making It; Success in the commercial kitchen.  Imagine spending 50k US dollars on a culinary education and then having to accept an unpaid stage as your first job.  No wonder kids are turning to the TikTok creator fund.   

How long is culinary school? With courses offered year-round at different times of the day, your time at ICE can vary and fit into your schedule 📅 Read more here: https://ow.ly/54Li50U85K7

If you know any organizations that would benefit from co-op talent from Niagara College's culinary programs, take a look at the post below. Employers who hire co-op students during their studies play an important role in enhancing students learning and in their preparedness for full time employment once they graduate!

I recently started my Masters program in Food Business Management at The Culinary Institute of America. The past few weeks of my classes have ignited my desire to pursue cultural integration in food service. In the world of food service, especially within colleges and universities, there’s a growing recognition that food is more than just sustenance—it’s a reflection of cultural identity, history, and community. With student populations becoming increasingly diverse, understanding and integrating cultural backgrounds into menu planning is no longer a luxury but a necessity. Providing culturally relevant meals not only enriches the student experience but also fosters inclusivity and belonging on campus. By offering dishes that resonate with students’ heritage, we create an environment where they feel seen, respected, and valued. For food service providers, this means actively engaging with students, understanding their cultural preferences, and being adaptable. It’s about creating a dynamic menu that celebrates diversity, builds connections, and supports students in maintaining their personal and cultural identities while away from home. Let’s continue pushing for culturally integrated food service models that reflect the richness of our student communities. Food truly has the power to unite, and the more we acknowledge this in our services, the better we can serve the students of today. #CulturalIntegration #FoodService #DiversityAndInclusion #HigherEd #CampusDining #StudentExperience

How educators are adapting to changing times and student needs by ACF Chef Paul Sorgule, AAC: "Culinary education’s exponential growth may have leveled off from nearly 1,000 programs at its peak years ago, but the need for accomplished graduates has not. The industry of food continues to evolve; so, too, must culinary education and the focus of those dedicated educators." Read more: https://lnkd.in/eTa2yqqE #acfchefs #kcchefs #chefs #culinaryeducation

ServSuccess creates a completely new energy about the restaurant and #hospitality profession. Give #students the #education that makes them a pro from day one! Learn more about our #academic offerings at servsuccess.com/academic. #restaurant #restaurantindustry #training #foodtraining #foodsafety #servsafe #foodindustry #skill #turnover #employeetraining

Just wanted to highlight a letter from Don Zajac published on the ACF newsletter this morning. Mar 27, 2024 8:05 PM Don Zajac To all the seasoned chefs out there, let me encourage you to step into the competition arena and showcase your culinary prowess. Here's why: 1. Your Experience Is Invaluable: Your years in the kitchen have endowed you with a wealth of knowledge and skill. You've weathered countless challenges, honed your techniques, and developed a unique culinary voice. Now is the time to put that experience to the test and show the world what you're made of. 2. Challenge Yourself: Competing pushes you out of your comfort zone and challenges you to push your limits. It's an opportunity to test new ideas, refine your skills, and elevate your craft to new heights. Embrace the challenge and let it fuel your creativity. 3. Inspire Others: Your presence in the competition circuit can inspire younger chefs and aspiring culinary enthusiasts. By showcasing your talent and passion, you demonstrate that age is no barrier to success in the kitchen. Your journey can serve as a beacon of inspiration for others to pursue their culinary dreams, no matter their age. 4. Networking Opportunities: Competitions are not just about winning prizes; they're also valuable networking opportunities. You'll have the chance to connect with fellow chefs, industry professionals, and potential collaborators. These connections can open doors to new opportunities, collaborations, and friendships. 5. Leave a Lasting Legacy: Competing allows you to leave a lasting legacy in the culinary world. Your dishes, techniques, and innovations can influence future generations of chefs, shaping the landscape of the industry for years to come. By competing, you contribute to the rich tapestry of culinary history and inspire others to follow in your footsteps. So, to all the seasoned chefs out there, don't let age hold you back. Embrace the thrill of competition, unleash your creativity, and let your culinary brilliance shine. The kitchen is your stage, and the world is waiting to taste your masterpiece. Interested, go to Culinary Competitions Calendar (acfchefs.org) ------------------------------ Don Zajac CC ------------------------------

#Highlight! Centennial College has appointed Chef Joseph Shawana as its first Indigenous Culinary and Foodways Guide, a role dedicated to advancing Indigenous food sovereignty and reconciliation. Shawana’s work will support the College’s Indigenous Strategic Framework, promoting culturally grounded learning and development. #IndigenousLeadership #CulinaryArts #Reconciliation #CentennialCollege "In establishing the Indigenous Culinary and Foodways Guide role, the College continues to recognize the ongoing work and sustained commitment it will take if we are to realize our shared aspirations for reconciliation," said Seán Carson Kinsella,MEd, Director, the Eighth Fire. "Joseph is a natural teacher, and we are fortunate to have him carving the path forward in this new role facilitating dialogues, connecting with Indigenous communities and conducting culinary foodways training." "By integrating the deep traditions of Indigenous culinary heritage into our curriculum, we are fostering a community where respect, understanding, and cultural exchange thrive," said Damian Goulbourne, Dean, School of Hospitality, Tourism and Culinary Arts. "Chef Joseph's Odawa heritage and his world-class culinary expertise make him the perfect guide to advance this initiative." https://lnkd.in/gxi_XRgC

WHY BEING A CHEF IS RIGHT FOR YOU? Certainly, there are plenty of opportunities for specialized culinary training and educational scope. Students are motivated to study culinary arts because they are curious about culinary education and reflect their masterpieces with wonderful ideas and thus their imaginations to achieve their personal goals. 

My POV ( "Chefs" ) So as a lot of you may know a long time passion of mine is teaching culinary arts. ( Me having more than a few 🤪 years experience as a qualified executive chef - National Diploma / International Diploma / OC: CHEF amongst others) prior to my tenure in the contract catering environment. I noticed something alarming about Culinary Schools of late. 1. They pop up like mushrooms - Litrally. 2. The quality of learning is sub par. 3. The so called "lecturers" fresh out of college with no industry experience apart from a few months on practical placement 😱 ("Lecturers" calling it innovation and growth when a student can "toast" a flattened piece of shop bought white bread top it with gritty chicken liver pate and onion jam and selling it as *Pate de poulet et Toastada de Melba et ognoin jambon* - This is totally made up french and not factually correct 🙈 - Just trying to prove a point here) Here I blame owners, directors and/or principals exploiting these recently graduated chefs that is supposed to travel and experience the real hard knocks of industrial kitchens and paying them peanuts so that they can live in estates, drive sports cars and have fancy holidays. 4. Exorbitant yearly fees paid by prospective students having a dream and being setup by schools not sharing the correct vision although they portray by creative marketing that they do? How is this fair towards the hospitality industry and students at large? TO PAY EXORBITANT YEARLY STUDY FEES (OFTEN ON LOANS) TO BE TAUGHT BY "NAT-AGTER-DIE-ORE" SO CALLED CHEF LECTURERS? HOW do we expect to compete with hospitality sectors around the world if we cannot lay a solid brick foundation for a A+ standard of learning. PS. Come at me - I really don't give a rats arse! I write what I have been observing all over social media lately and in person. If the shoe fits ... you know what to do. Have a great morning/afternoon/evening or whatever wherever and whenever you may be reading this piece. Ok BAAAAAAIIIII