I haven’t seen any posts here about the Culinary Arts (and Baking Arts) classes at GBC. Has anyone taken any and have any positive/negative feedback? I took Culinary Arts I a long time ago and I thought that it was pretty... (24 replies, last updated by marcharry August 31, 2009)

in the industry, thats probably the most valuable experience. I have a certificate in culinary arts and in restaurant management from a community college and feel my culinary education was more than adequate (and much less... (11 replies, last updated by bolivianita February 21, 2007)

Are you talking about the CIA in Napa or the CA Culinary Academy in SF (Cordon Bleu)? I’ve been to both. The SF Academy is on Polk street. I have gone for the buffet dinners a few times. Presentation is very well done but... (12 replies, last updated by chowaddict October 10, 2006)

Without a doubt the best deal is offered at your local commnity college. At about $50 per 45 hour class, the price can’t be beat and typically the instructors are well experienced and interested in helping you learn.... (4 replies, last updated by Sugar Jones October 14, 2006)

My husband and I will be in Miami for three days for art Basel and will be spending part of that time with some of his art students. I’m looking for suggestions for inexpensive (for them) but interesting(for me)restaurants.... (6 replies, last updated by janebold December 8, 2006)

Has anybody had any experiences with going to the Pacific Institute of Culinary Arts restaurant in Vancouver by Granville Island? I can’t seem to find any reviews on their food or prices. I would also like to have an idea... (9 replies, last updated by pezzyg November 29, 2005)

While eating at Technique in the spring, I met the college president who explained that Le Cordon Bleu’s advantage over other culinary schools were the techniques they teach (450 specifically required by the famed French... (10 replies, last updated by trufflehound July 24, 2009)

Anyone know of good culinary arts schools in Spain? Other than Cordon Bleu? I’ve heard a bit about IEdeG, but unclear to what extent it is a culinary degree program, if at all... Anywho let me know if you know something,... (0 replies, last updated by bathtubninja November 3, 2009)

I’m thinking of taking the three class home gourmet series at Laguna Culinary Arts with my wife. I’m looking for a proper cooking class that will teach my wife how to have a clue in the kitchen, and me the proper way... (0 replies, last updated by rob.nolen October 7, 2007)

and enjoyable, though their facilities aren’t as sparkling and fresh as the School of Culinary Arts's appear to be. I’d just take a look at their catalog and pick out a class that appeals to you! (1 reply, last updated by Foodie2 March 3, 2006)

Thanks for the responses guys, appreciate it. I looked at the French Culinary Institute, why does it cost so much? Is it like college where a certain name can get you in the door? How about the Restaurant School on 42th and... (12 replies, last updated by Matt Kantor January 18, 2003)

I’ve been investigating the culinary options available for teens in the Chicagoland area. Kendall has recently jumped on the bandwagon and created a program that provides instruction for teens in culinary and/or baking and... (0 replies, last updated by gabby29 October 30, 2007)

Has anyone heard of the highly rated Culinary program at Cerritos College? Well I researched it and the menu looks great. Anyone tried it? http://web.cerritos.edu/cm/browse/template.asp?WebsiteID=200372&DocID=2003729 (0 replies, last updated by otonitoni July 19, 2006)

managment to the culinary arts program. I feel like J&W and the CIA are more geared toward undergrad where ICE seems to be for the career changer. I might be wrong but that is what it seems like from all of the websites.... (53 replies, last updated by lunchbox May 5, 2007)

Five Sixty-One is the flagship restaurant of the California School of Culinary Arts in Pasadena. We joined a couple of Hounds there for a special dinner last Friday and were uniformly BLOWN AWAY. I will confess to a little... (10 replies, last updated by TheChefAgain June 9, 2006)