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elders of /ck/, i'm calling on you.
last night, i made a beet soup by eyeball and my co-worker said it was among the best soups he'd ever tasted. he then asked if i've thought of going to culinary school before.
i'm almost 20, just left college, and am living in san francisco with no real direction. i've been baking bread and cooking for almost my entire life, but have only worked in a regional fastfood chain before.
what value could i get by getting an associate's in culinary arts at the napa CIA? does anyone on here have experience with those insitutes? what are the programs like, and what kind of jobs do you have after completion?
>thanks in advance