<p>I'll be attending college next year and eventually i want to open a restaraunt but i can't decide which college to attend it's between those two. I want a great reputation with my name and i also wanna learn all the best skills i can, i just don't want to be in debt for life. But i will do whatever's necessary to get the best culinary education. Helpppppppp.</p>
<p>I think both have excellent reputations.</p>
<p>You should probably go with whichever will put you less in debt. At least in Seattle, the Art Institute (our main culinary institute) students have practically the same starting salary as the community college culinary students. That maaaay not be the case elsewhere but money is important to think about.</p>
<p>source: my dad, a restaurant consultant in the Seattle.</p>
<p>If you’re not receiving any financial aid, you should consider looking at community college programs that have decent to excellent programs. From what I understand any entry level position in the culinary industry will not result in a large paycheck. I think the more important thing is work experience and building up your reputation once you actually start working.</p>
<p>At least here in Los Angeles, there is a community college, LA Trade Tech that is a really good cheap alternative to the private culinary schools.</p>
<p>Le Cordon Bleu was purchased by investors and turned into the University of Phoenix of cooking schools. The name has been commercialized and is not what it was.</p>
<p>CIA will give you instant name recognition, but keep in mind that is just the start of your career. Its what you do on the job to impress the chefs that will get you promoted in the kitchen and asked to join others at different restaurants.</p>
<p>If you search you can find many blogs by people working in the restaurant business, including some by culinary academy grads. You’ll find a lot by reading those blogs, and I think they would be a good source to answer questions you might have. One example is <a href=“http://msglaze.typepad.com/[/url]”>Ms. Glaze's Pommes d'Amour;
<p>CIA</p>
<p>(barrons is correct, Le Cordon Bleu is not what it was)</p>
<p>BEFORE you go on that path, be sure to get as much experience as you can in professional kitchens.</p>
<p>CIA. Remember it’s just a culinary arts school. You will not learn much management skills so take that into consideration. I talked to a fellow student when I was back at Johnson & Wales since he was a transfer from CIA. He told me he transferred to JWU because he wanted to learn how to manage a restaurant and cook. JWU just built a new culinary center at their Providence campus. Even though I despise the school a lot, I recommend the Culinary Art/Restaurant Management program. Emeril Lagasse was a graduate from JWU too</p>