Know Of Any Great Baking/patisserie Schools?
Decorating By Shaelyn Updated 10 Oct 2006 , 7:19pm by Shaelyn
Hello all! I live in Florida and am a new member to this very helpful site! I found it randomly while looking for recipes and ideas. I am attending a state college in Florida (I am a new age of 20) and plan on attending some sort of institution after I graduate. I found a school in Orlando, FL called Orlando Culinary Academy which offers a degree in Bakery and Patisserie from Le Cordon Bleu, and I'm wondering if anyone knows if this school is worth attending. I plan on opening my own bakery some day, and I would really like to gain some knowledge and experience in cake decorating. Does anyone have any suggestions on a well-known and of good-standing institution? Thank you!
Shaelyn
Oh Shaelyn you need to come to California. We have the California Culinary Academy in San Francisco and the head pastry chef instructor is Bo Freiberg. Or going a bit further North is the Culinary Institute Of America, California campus in the Napa Valley wine country. They have a campus in Hyde Park, New York as well. Here is a link to both home pages.
http://www.ciachef.edu/california/
http://cca.edudirect.org/&kid=OVR0003069876
Do you know of any in Florida by chance? 
I did a web search and this looked like the most informative result.
http://www.cookingschools.com/states/florida-culinary-schools-cooking-institutes.html
I don't know how many of these are close enough to you though. I looked into the Western Culinary Institute ( the smae Le Cordon Bleu program you're talking about ) and it's like $30,000. I don't have the time or money for that so I did another search and found something a little more affordable at a smaller oregon college, like a 10 week course for $1000 so when I actually have time I might do that. Also a local deorette shop here teaches 2hr classes for 7 weeks for $40.
Those are just some alternatives to the more expensive culinary schools.
~~Casey
Thank you for that!! I'm just very interested in the Le Cordon Bleu program because it's so recognized. It may not be the best choice, but it's a well-known one. I'm not as concered about the cost as much as I am concerned about learning EXCELLENT techniques and new ideas. I'm so glad you guys have given me more options! Thank you! I'll keep my eyes open!
For specific classes there is the Notter Schoolhttp://notterschool.com/ in Orlando. I don't know how good it is but they certainly have some big names.
Also a local deorette shop here teaches 2hr classes for 7 weeks for $40.
You cannot compare decorating classes in a decorating store to pastry school. It's not the same thing at all.
Also a local deorette shop here teaches 2hr classes for 7 weeks for $40.
You cannot compare decorating classes in a decorating store to pastry school. It's not the same thing at all.
Yeah, I know. I took the Wilton Course II class at a local craft store with my grandmother, and I'm not looking for that. I need an insitution that covers every aspect of cake decorating and pastry you can think of. 
Notter school is wonderful for pulled and blown sugar or chocolate classes. Ewald is a great instructor, friendly and knowledgable. But it isn't quite the same as pastry school. If you can afford it I would go for a Le Cordon Bleu as well. You would get expertise training in every aspect of pastry and I think you would have no problem finding work wherever you might go with that educational background.
My mother actually just started at Le Cordon Bleu at the Scottsdale Culinary Institute, and so far, it's a magnificent program. My mother is a highly educated lady--first a microbiologist, then she was top of her class pre-med but instead decided to get a teaching degree instead, then life and motherhood got in the way, but once her kids left home she got an MBA with a focus in marketing and started a brand new career. Now she's following a longtime dream and is in the pastry and baking program at LCB. I give this laundry list only to indicate that my mother takes her education very seriously, and loves to learn.
And she loves the LCB program. Her instructors are of the highest quality. She's been assisting the team going to the national pastry champtionships in a little over a week and is getting an incredible experience--she's even going to chicago to help them compete! Watch for her in the background on FoodTV soon. 
The chefs on the team won the Rock and Roll and the Gingerbread House Food Network challenges last year. These are people with serious talent, and they're so accessable and so helpful. The program itself is wonderful, but the opportunities you can make for yourself really blow me away.
Having said all those glowing things about the LCB program, if I had all the time and resources in the world, I'd head straight to the CIA in the hudson valley. Gorgeous campus, impeccable reputation. I went to Vassar, and every once in a while we'd have a student guest chef for the night at the dining hall. We always knew it was a CIA day if instead of "pasta night" we were treated to braised duck with a raspberry vinagrette and microgreen composed salad. The things those people could do with mediocre Amarak ingredients was astounding.
modthyrth- You're mother sounds amazing!! I'll be sure to watch for her on tv! Thank you for all your advance with Le Cordon Bleu. I figured it was a pretty good school, and since it is well known, I was excited about trying to recieve a degree from there. The price tag is definitely expensive, and some financial aid would have to come into play, but I think it would be worth it in the long run. As long as I can gain some techniques and new ideas from instructors who do excellent work, then hopefully I can create some amazing cakes.
ShirleyW- I agree with you. The Le Cordon Bleu degree would help me greatly in finding work after I graduate their program. That's also why I was considering it. Thank you all for the valuable information!! 
I live in Miami and there is a Johnson & Wales and Le Cordon Bleu here in Miami,there is a school in West Palm Beach called the Florida Culinary Institue do your research and see what else is out Its so cool to meet another 20 yr old that like cake decorating like I do as there are not many out there......
First hello from across the bridge on the beach side. My nephew went to school there and loved it. He had nothing but great reviews about it. I am also considering going to school there. He even has offered to help me with my classes and give me a heads up on what to expect.
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