Schools?
Hi all!
I know this isn't exactly the main subject of the comm, but it is about food, and making my cooking more porn-y!
I'm looking at culinary school, particularly at the French Culinary Institute, in their Patisserie & Pastry course. I've thought for a very long time about going into a course like this (Since about age eleven, and I'm nineteen now), and I'm wondering if this is even a halfway possible idea, in terms of something I'd like to do. I've not been in a traditional classroom for years (I schooled at home from ten onwards), and I think this is something I could do, simply because it seems like at least half of the classwork is DOING, not just learning theory in a lecture hall for hours on end.
Has anybody here ever been to this school, in either the amateur-oriented classes, or the career-oriented ones? For that matter, I know there are a couple folks in the comm who are in culinary school at other places, and I'd love to hear your experiences about it.
Something I'd especially like to hear about is how much you're paying a semester, either with or without loans. (I am exceedingly lucky, and my mother did admissions at UM for most of the late 80s- early 90s, so I already have a resource on How To Get FAFSA On Their Knees And Begging For Me To Go Away), but I am curious as to if I would need to get a part-time job to help pay for some of school and Other Fun Things.
Please! Burst my idealistic bubble! Tell me all about your culinary school experiences! Thanks.
Isn't It a Pity? [Version Two] - George Harrison - All Things Must Pass [30th Anniversary Edition] (2 of 2)
I know this isn't exactly the main subject of the comm, but it is about food, and making my cooking more porn-y!
I'm looking at culinary school, particularly at the French Culinary Institute, in their Patisserie & Pastry course. I've thought for a very long time about going into a course like this (Since about age eleven, and I'm nineteen now), and I'm wondering if this is even a halfway possible idea, in terms of something I'd like to do. I've not been in a traditional classroom for years (I schooled at home from ten onwards), and I think this is something I could do, simply because it seems like at least half of the classwork is DOING, not just learning theory in a lecture hall for hours on end.
Has anybody here ever been to this school, in either the amateur-oriented classes, or the career-oriented ones? For that matter, I know there are a couple folks in the comm who are in culinary school at other places, and I'd love to hear your experiences about it.
Something I'd especially like to hear about is how much you're paying a semester, either with or without loans. (I am exceedingly lucky, and my mother did admissions at UM for most of the late 80s- early 90s, so I already have a resource on How To Get FAFSA On Their Knees And Begging For Me To Go Away), but I am curious as to if I would need to get a part-time job to help pay for some of school and Other Fun Things.
Please! Burst my idealistic bubble! Tell me all about your culinary school experiences! Thanks.
Isn't It a Pity? [Version Two] - George Harrison - All Things Must Pass [30th Anniversary Edition] (2 of 2)