“I went to the culinary institute of America in Hyde Park but learned just as much during my externship at the Four Seasons Hotel in Newport Beach.
“As an executive chef I used to throw away resumes from kids dumb enough to blow 65k to attend The Art Institute and Le Cordon Bleu because they had no experience and prima donna attitudes. Cooking in the trenches of a real cutting edge kitchen is the only way to go.
“Students’ lack of experience, in fact zero experience after graduation and accumulated debt are what’s wrong with the culinary school system of today. Le Cordon Bleu charges 65k for 2 years of playing house! Conventional culinary school’s training is for suckers. Culinary schools are for profit and proud of it!”— Martin GilliganCEC, MCFE, American Culinary Federation’s ‘Chef of the Year 2005’ Los Angeles, CA