Culinary School

Obviously cooking and food is a large part of my life. Baking is a way for me to relieve stress, and I really really love it. So as some of you may know, I've been thinking a lot about going to culinary school. I'm leaning towards the Pastry Arts program. Last week I had two info sessions at local Culinary Schools in Boston.

The Cambridge School of Culinary Arts




Located in Porter Square, just minutes away from Harvard Square (perfect location for me). It's a small school that's been established in Cambridge for 36 years. Everyone was really nice, and the founder of the school was there to greet us. It seems like the teachers are really in touch with their students. The class sizes range from about 10 to 15 students with a 1 to 5 teacher/student ratio. Classes are two 8 hour days, with one night of lecture. It leaves room for me to work as well.






Le Cordon Bleu

Located in Cambridge, across the street from the Galleria Mall, (a little further than CSCA). It's a much bigger school, with a well known name. The school has more than a dozen huge kitchens, with class sizes between 20 to 30 students. It is a full time program Mon - Fri for 8 hours a day. If I chose LCB, I'd definitely get a lot of experience. In addition to the great facilities, they also have their own student run restaurant. LCB is definitely well established, but it's also twice as expensive as CSCA.










I'm still torn between the two schools, they're so different...any suggestions? I'm still going to look around at other schools as well.