Thank you for the video and the reviews of the course!! Great explanation of the difference between French and Italian cuisine. Now I know how to explain why I prefer Italian cuisine 😃
im studying for a diploma in culinary arts and so far its been a very good experience for formal education, not for working, im at the practical work experience portion right now ie after studing for a year I'm in a kitchen working now and it just cant compare. Yes ive learned alot at school but most of it hasn't translated into actually being useful for work. From a purely financial stand point, not worth. Working in a kitchen is often minimum wage If you truly wish to work in a kitchen it's a from the bottom up experience. But this is just my experience so far, hope this helped, good luck.
Thanks for your experience! this class i attended was what they call short courses designed for amateur cooks who want to learn a few things to use at home. I think they are good fun but do not translate into working in a proper kitchen
Hello! Is it a good thing to get in to a culinary school to do a diploma in culinary arts as a person who has no experience cooking professionally? I love gastronomy and I love cooking at home. But I’ve never really worked in a restaurant or a café. Even though I’ve more than a decade of working experience in IT/software, my passion has always been culinary arts. So, I’m thinking of switching my domain. Please advise. Thank you!
Hey! will let the community reply on this - i am no chef, just a guy that likes to cook. This was what they call short courses which are usually 12-20hours courses to learn specific techniques...they wont get you in a kitchen, these are just a little bit of fun
Grazie mille per il video informativo! I am from London but I'm currently travelling abroad so I'm unable to tour the school. Did everything run smoothly from the administration side of things? Was it a clean, professional and welcoming environment to study in? I'm interested in doing their three month Gastronomy and Nutrition diploma later this year. Thank you again for the in-depth review!
hey! this was a short course so was a 12h over a few days. We used the prep kitchen and it was great, everything very very professional. They take it all very seriously. for a longer course i do not have experience, but i would assume it is a serious school, also given the cost which is quite high!
Hey, I'm currently taking culinary lessons at university, and I have two more years until I graduate. Next summer, I'll be doing internships at two Michelin-starred restaurants. After graduation, I'm considering pursuing a Le Cordon Bleu diploma. Is it really worth it? Im kinda confused about that.
I only attended the short courses, this was a 12h one split over 3 days...so the full diploma i am not sure. this is fun for amateur cooks but you are beyond that
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Thank you for the video and the reviews of the course!! Great explanation of the difference between French and Italian cuisine. Now I know how to explain why I prefer Italian cuisine 😃
Glad it was helpful!
im studying for a diploma in culinary arts and so far its been a very good experience for formal education, not for working, im at the practical work experience portion right now ie after studing for a year I'm in a kitchen working now and it just cant compare. Yes ive learned alot at school but most of it hasn't translated into actually being useful for work.
From a purely financial stand point, not worth. Working in a kitchen is often minimum wage If you truly wish to work in a kitchen it's a from the bottom up experience. But this is just my experience so far, hope this helped, good luck.
Thanks for your experience! this class i attended was what they call short courses designed for amateur cooks who want to learn a few things to use at home. I think they are good fun but do not translate into working in a proper kitchen
Hello! Is it a good thing to get in to a culinary school to do a diploma in culinary arts as a person who has no experience cooking professionally?
I love gastronomy and I love cooking at home. But I’ve never really worked in a restaurant or a café.
Even though I’ve more than a decade of working experience in IT/software, my passion has always been culinary arts. So, I’m thinking of switching my domain.
Please advise. Thank you!
Hey! will let the community reply on this - i am no chef, just a guy that likes to cook. This was what they call short courses which are usually 12-20hours courses to learn specific techniques...they wont get you in a kitchen, these are just a little bit of fun
Grazie mille per il video informativo! I am from London but I'm currently travelling abroad so I'm unable to tour the school. Did everything run smoothly from the administration side of things? Was it a clean, professional and welcoming environment to study in? I'm interested in doing their three month Gastronomy and Nutrition diploma later this year. Thank you again for the in-depth review!
hey! this was a short course so was a 12h over a few days. We used the prep kitchen and it was great, everything very very professional. They take it all very seriously. for a longer course i do not have experience, but i would assume it is a serious school, also given the cost which is quite high!
Hey, I'm currently taking culinary lessons at university, and I have two more years until I graduate. Next summer, I'll be doing internships at two Michelin-starred restaurants. After graduation, I'm considering pursuing a Le Cordon Bleu diploma. Is it really worth it? Im kinda confused about that.
I only attended the short courses, this was a 12h one split over 3 days...so the full diploma i am not sure. this is fun for amateur cooks but you are beyond that