Food reads: Is cooking school worth it?

I have been fantasizing about going to culinary school for a while now and I don’t mean any cooking school in the United States, but the renowned Le Cordon Blue in Paris. Just like Julia Child. Who wouldn’t want that kind of relationship with food? I want romance, I want adventure. I certainly have met people who have gone to culinary school and cringe when I tell them that I’d love to follow in their tracks. “It’s not easy,” they say. It’s a lot of work, the teaching chefs are usually jerks and it’s becoming harder to find a well-paying job even after potential employers see the shiny diploma. That’s a major buzz kill.

Ah, beautiful Paris…. {Image}

Apparently, they are absolutely right. According to this TIME article, culinary schools now charge up to $30,000 a year and most students struggle to find work other than line cooking. More than 800 current and former students are involved in a class action suit against Le Cordon Blue in Pasadena, California, for… basically selling false hope.

So, I ask you, are cooking schools worth it? The article even takes it a step further.

Are creative careers like cooking, fashion design and even journalism best learned by going to school or by getting your foot in the door and training on the job?

That’s a very  interesting question since I did go to journalism school. Could have I learned my skills on the job? Probably, but it’s the finessing of those skills that I learned in J-school; it’s the opportunity to learn about new media and dipping my feet into print, TV and radio journalism. I do admit that with food, however, the argument is a bit different. The newly minted cult of celebrity chefs has made going to school almost obsolete: If you have a computer, a camcorder and at least some cooking skills (well, not really… Food Network has a show called Worst Cooks in America), you are good to go. Maybe we should go back to working hard and doing things the right way. Just a thought.

Lessons from Julia Child

We have a bit of Julia Child in all of us. What I love most about Mrs. Child is her fervent humor (witty and pointed). While I was reading My Life in France, her book with Alex Prud’Homme, I began thinking about my own food related memories and heritage. I grew up in a family of excellent and inventive cooks—mom is a champ baker (her crostata is to die for) and dad is an unafraid alchemist, mixing ingredients and revising recipes without a hint of anxiety. I have only recently rediscovered the sheer pleasure in making a meal from start to finish. Pity. In college, I relied on Ramen instant noodles, processed, really-bad-for me, so-called food. Sure, I’d add in the ever-present pasta dish. Sad. It was only when I began cooking for two that I realized I needed to get over myself and learn how to cook properly. Hence, my infatuation with Julia.

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Interestingly enough, Julia Child is not well-known in Italy. I actually never heard of her before moving to the United States some 10 years ago. Is the never-ending feud/rivalry between Italy and France to blame? Not sure, but I am disappointed to have met Mrs. Child so late in the game.

I am a romantic at heart and I found the book melancholic, but exciting at the same time. From Julia and Paul’s arrival to Paris in the Blue Flash, their oversize, very American Buick, to their farewell to France many years later, I was transported back in time. Reality seemed to stop, at least for me. I have been to Paris before (it is my favorite place on earth), but I would give anything to go back and see it through Julia Child’s eyes; to navigate the streets of the city of lights with her, a braccetto, cheerfully stopping at our favorite butcher to pick up the ingredients for the glorious Boeuf Bourguignon.

Needless to say, I ordered Mastering the Art of French Cooking. After dreaming about Julia’s life and kitchen in their first grandiose apartment in Paris, I was hooked. The recipes’ butter content is something I will need some time and training adapting to…but I will try anything once. I’ve always wanted to master the art of brioche making and now I have my chance. No more excuses. Until next time, Bon Appetit! (Image)