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For me I went through this process two years ago and chose AI because they have a much bigger name, and have a better mix of business classes with kitchen classes. The problem with every culinary program is that they are only as good as the instructors teaching them. AI lost one of their best, at least the Chef I learned the most from in the Kitchen, to VCC because they wouldn't give him a full time gig. Chef Roland is the best, if you go to VCC take whatever class he is teaching and then ask millions of questions because he is a Michelin Star Chef without a restaurant anymore. If you go to AI then watch out for Chef Mela, horrible teacher. I have been out of school for four months and am making $19.50 an hour because of my education, the guys who say it doesn't matter are the ones who are too cheap to pay their help. If you apply yourself and learn, you will have all the tools to be a well rounded executive chef in 3-5 years of working in the industry.
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