After sampling some delicious morsels at Miami's Taste of the Nation, celebrating its 20th year in the fight against hunger, I chatted with the cherubic Allen Susser, coordinating chef of the event and chef/owner of the notable Chef Allen's.

I never cease to be amazed at the energy exuded by chefs to feed hungry people of all income levels, and Taste of the Nation is one of the finest charity events in the U.S. Not only does it benefit local food banks and charities, but it gives you, the guest, an opportunity to sample a city's most incredible tastes under one roof for an extremely reasonable price. This is capitalism and charity in a beautiful win-win relationship.

http://www.chefallens.com/

http://www.strength.org/

Duration : 4 min 6 sec

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I also wanted to know your input on Le Cordon Blue and The Art Institue here in Atlanta? He said his Nutriton and Food teacher said it is a good program. Also, our school has a tech building and he is going to do a culinary program next year. We go to a very good public high school. He could go to a local Tech school which has culinary for two years, but thought he really liked J&W. What's your feedback on this, and what do you think? I also know that he would make an awesome chef, he always has to mix things together and experiment with foods. We also looked at CIA, but looked like a reach for him. He does like to cook food. Do you suggest any other schools? Thanks!

What is a "technical" diploma? If it's just a high school diploma with some of the classes through a technical or vocational program, that should be fine. That's a valid high school diploma. Probably many students in culinary programs do this.

JWU does require SATs or ACTs, so that sounds like your bro will need the algebra and geometry, though not at the AP level. I don't see anything on their website listing a GPA or SAT minimum, so he should be okay. He will need to repeat the math, but since it's not critical to cooking, they won't hold the one flunk against him. You can actually ask them all these questions directly. They have an online chat, so you don't even need to identify yourself or the student.

http://www.jwu.edu/content.aspx?id=32958

I don't see a thing about admission requirements for Cordon Bleu. I assume any high school diploma would be fine.

The Art Institute of Atlanta requires only a diploma and students can choose to take the COMPASS exam instead of the SAT or ACT, which might be good if your brother can't get the math together.

All of these programs sound good, but I have no idea how they rate; you'll need to research that. Start by getting info from each school about their programs. Your brother has to like the program before you start researching it. Find out if there's a ratings system for culinary schools. Maybe call some top restaurants and ask their chefs what they know. Or check with a professional association for chefs. Since they're all reasonably close, visit the campus of each and talk to the students and admissions people there.

A 2-year program at a tech school won't cut it. That would lead more to a job at a school or hospital cafeteria or a routine restaurant. To do really good cooking, for a top restaurant, at a hotel or resort, or for his own catering business, your bro needs a good chef's program.

Duration : 15 min 56 sec

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Classes:
AP Environmental Science
Honors Biology 1
Honors Geometry (I’ll be in pre-calculus next year)
Culinary Ops 1
English Honors 1
HOPE- PE (required)
Spanish 1

Clubs:
cheerleading
interact club (community service)
FCA (christian athletics) might replace with Key Club if I’m accepted
BASE (community service)
Surf Club (will replace with National Honor Society if I’m accepted)
DreamCatchers (a scholarship club)

I was in National Junior Honor Society in Middle School. I was accepted into Duke TIP based on my SAT scores, and have just been accepted to their Law/CSI Summer Program. I was one of the 354 chosen.

I won the Grand Prize award in the science fair in middle school.

Based on this information, could I get into:

- University of Florida
- University of Miami
- University of Michigan/Michigan State
- Any Ivy Leagues? (what should I improve on to have a fighting chance?

Thank you for any help! It’s greatly appreciated!

You are a very good student! If you keep all of this up throughout high school and perform well on your SATs, I would definitely say you could get into an Ivy League. (as well as the ones you posted above.) Unfortunatley, the awards you won in middle school won’t count for much when you are applying to college, because they generally are only interested in activities you have done in the last 3 years or so. (But like I say, if you keep it up, you will have no trouble) One thing I would suggest is getting involved in community service, because that really stands out for colleges and will set you apart from other applicants. It is so great that you are thinking about this now- be on the look out for teachers who you might want to write you a recommendation. (While that won’t be for a few years, it is good to form a rough list) Other than that, keep going as you have been and you will be just fine. Enjoy high school as much as you can and good luck!

xoxo

2) It takes a lot of work to become good. It took me at LEAST 5 years before I became a decent line cook. I still learn new things all the time. No one knows everything about cooking. Chefs spend a lifetime learning about food. The REALLY good paying jobs are hard to come by. The Executive Chef of Disney World probably makes at least $250,000 per year, but there is ONLY ONE Executive Chef of Disney World.

3) Yes, there can be a lot of stress. Busy restaurants have a tremendous amount of pressure. Schools, bakeries and hotels tend to be a little less hectic, if you want to go that route.

4) There are several options when it comes to schooling:

a) Don't go to culinary school. It is possible to work your way up to "chef" without this degree. It was much easier 20 years ago. But, now there are more community colleges offering this program. There is a huge influx of people in this industry who have culinary degrees. They will, most likely, get hired over someone who does not have a degree.

b) Don't go to culinary school but do get certified as a cook or chef. The ACF (American Culinary Federation) offers several certification levels for all cooks and chefs. The best culinary schools in the country are ACF accredited. These schools automatically give certification upon graduation. It is also possible to get this certification on your own. I think it requires a minimum of 2 years of restaurant experience. You'll need to take 3 classes (which can be done on-line), take a written test and a practical test. In my opinion, ACF certification is just as good as a culinary degree. Check out the ACF website.

c) Take part in an apprenticeship program. Go to your local employment department to get this info or find a hotel or restaurant offering this program. When you graduate from the apprenticeship, you will be ACF Certified.

d) Go to culinary school. You can either get an Associates or a Bachelor's degree in "Culinary Arts" (make sure the school is ACF accredited). I also strongly recommend getting a bachelor's degree in "Restaurant and Hotel Management" if you go with the associates degree. And, I also strongly recommend a Master's degree in "Business". Chefs who have all three degrees have a much easier time getting promoted and have a better chance at the "Big Bucks" jobs.

Here are some more tips about the industry:

Chefs are managers. They run the business. Their duties include: purchasing, inventory, cost control, bookkeeping, supervising employees, writing menus, recipe development, supervising food safety and sanitation, etc.. Multi-tasking skills, people skills and communications skills are a BIG plus. Some chefs don't do much cooking at all (they're too busy running the restaurant).

A restaurant will not hire someone as a "chef" right out of culinary school. You have to work your way up and gain experience, regardless if you have a culinary degree or not. Generally speaking, the minimum requirements for a "chef" position is 5 years of restaurant experience (preferable in a lead position) and a culinary degree. Most people who work in kitchens start out as a dishwasher or prep cook. These are minimum wage jobs and do not require any experience. Here are the levels of promotion in MOST kitchens.

1) Dishwasher/Prep Cook
2) Line Cook:

a) Pantry Station (salads and desserts)
b) Fry Station (Deep fried foods)
c) Grill Station
d) Broiler Station ( Broiled steaks and seafood)
e) Saute Station (This is the lead position on the line. Some restaurants make their Saute Cooks "Lead Line Cook".)

3) Sous Chef, Assistant Chef or Assistant Kitchen Manager
4) Chef, Head Chef, Executive Chef, or Kitchen Manager (different restaurants use different titles, but they mean the same thing).

Line cooks have the most difficult, stressful and fast-paced job in the kitchen. To be good at this job you have to be fast, be able to multi-task, be organized and be able to concentrate. Line cooks (in general) don't make much over minimum wage. Also, they don't teach "Line Cooking" in culinary school. You can only learn it on the job. A restaurant WILL NOT hire someone as a line cook without experience.

The Sous Chef and Chef position are management positions. They are usually paid a salary. Some chefs make very good money; depends on where you work. Private clubs (Country Clubs) pay more – on average than restaurants.

Being a chef is not like what you see on the "Food Network". This is not a glamorous career. Some chefs work 50-60 hours per week. This includes working nights. If you have a family, this can create problems. These long work days are spent on your feet and busy restaurants will not offer many opportunities to take a break. Cuts and burns are commonplace.

Being a chef can lead to other well paid jobs such as: General Manager, Food and Beverage Manager, Banquet and Catering Manager, Food Service Director, Restaurant Owner, etc.

In addition to restaurants, chefs are hired at: Hospitals, schools, prisons, casinos, resorts, hotels, wholesale food companies, catering companies, grocery stores, factories, cruise ships, etc.

I wish you the best of luck in your endeavors, it you have more questions, please feel free to e-mail.

Duration : 1 min 6 sec

Technorati Tags: Academia

I would think CIA, but I want opinions from alumni and experienced chefs.

Thanks.

DON’T WASTE YOUR MONEY!!!!! Go work in a restaurant first, then see if you want to go to culinary school.