| Too all Chefs?

Too all Chefs?

John F asked:


What is the deffernce between a ACF Ceritfied and non ceritfied Schools. The reason why I ask this question is because I am thinking about going to French Culinary Ins or The Sullivan University National Center for Hospitality … One has a ACF ceritfiedtion the dosen’t.

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Comments

4 Responses to “Too all Chefs?”

  1. chefgrille on June 15th, 2009 4:26 pm

    While I can’t definitively answer that, I’d go with the certified school. Certifications on the ol’ resume look better than a non-certified school.

  2. Mom2x's on June 18th, 2009 2:20 am

    I agree with the first answer!!!

  3. by eck , lass on June 18th, 2009 5:22 am

    The ACF stands for ‘Association Culinaire Francaise’, you will be able to secure a much higher profile job in the industry if you attend the ACF approved centre.

    Good luck and enjoy the cookery course, been doing it for 20 years and still learning!

  4. Hellomoto on June 21st, 2009 12:03 am

    The ACF certified school is always going to be your best option, but the problem is what you want to do AFTER you finish. If you decide to go to FCI, to the best of my knowledge, they are not certified by Western Association of Schools and Colleges, meaning that any classes you take are not transferrable to another school with a good hospitality program, like Cornell University. Also, depending on the years you attend, graduation rates can be pretty dismal. There are many factors to consider when looking for a culinary school, outside of accreditation or certification. My recommendation is to talk to a chef-instructor, if you know one, that is unbiased in their opinions. Forty thousand dollars is a lot of money to throw away if you decide to go to graduate school and have to repeat classes.