Culinary School As A Pre-Requisite?
Decorating By mrsright41401 Updated 10 Nov 2006 , 8:55pm by auntiem26
I've been looking at the people who have really made it in the cake decorating field and I've realized that most of them (if not all) have been through some very formal education at a culinary school. Toba Garrett, Duff, Bronwyn, etc., were all educated at culinary universities.
Do you think that this is almost a pre-requisite to have a super successful cake business?
Rachel
I don't know if that's totally true. There are many who have not gone to school. I'm not sure if Collette Peters did or at least that was not where she came from. Her background was in some sort of design.
While I do agree it is beneficial (I have gone to school) there are so very many talented people without that background.
No, I don't think so. it would definitely help to have a good background in some type of design, but I think there are many members on this site that are successful without the culinary school training. Dedication, perserverence, and a love for what you're doing are the biggest things. Don't be afraid to try new things and most of all, have faith in yourself!
A Culinary education is not a prerequisite to having a successful business.
But, keeping up with trends and taking some sort of classes here and there is...
You cannot teach yourself everything.
I agree with the person that wrote, ... Dedication, perserverence, and a love for what you're doing are the biggest things. Don't be afraid to try new things and most of all, have faith in yourself!
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I would say that Culinary School would be a plus but not a prerequisite. Duff's friends and coworkers are mostly the artistic type and I think he is the only one that went to culinary school. I think it helps with the basics and science of baking as well as the business side of the art. But in my eyes, if you have an artistic flare with lots of imagination, you can be a success! Hard work is a given!
Leslie
The only reason I went to Culinary School was to have the Paperwork so I could teach. but I need more than an Associates to teach at University Level. I can teach in a trade school and under..but not at a Culinary University.
How much do you get in the science of baking? I want to start developing my own recipes when I get out of this darned hotel room(can you tell I'm frustrated that I can't bake?!?!?!?) and I know that I'm going to struggle more than someone who really understands the chemistry behind the baking.
Does anyone who went to culinary school have any books they suggest that will help me understand the chemistry of baking?
Rachel
I went to culinary school but I did not finish out my night classes. At the time they had savory and sweet. Not just pastry program at the tiime. All that I do in cakes is self taught. We did mainly breads during baking class.
Colette was a designer for Tiffany's before she did cake. Elisa Strauss went to school for art.
I guess that I am still figuring the science part out. Remembering that it is not always exact in my mind!
I love my book the professional Pastry chef. I think one thing you should know about is cost control.
moydear:
That's a book that I have been eyeing for quite some time and I'm glad to hear that it is worth the money as I'm planning on purchasing it quite soon.
I think I'm just feeling insecure - but that's normal for me. LOL
Rachel
mrsright41401 - I have been in the same place as you. I do not live close to a culinary school, so moving isn't an option for me right now. I also have the Professional Pastry Chef book and think it is great! I have just been trying to read and learn as much as possible. CC has taught me sooo much since I joined about 2 months ago. This place is great! And it is nice to have actual people that are willing to help you.
I too have been looking at taking classes, but I want part-time nights and/or weekends and I only want pastery/bakery and no degree. (Cuz I have plenty of them - LOL.)
I don't have a clue where to go in Minnesota?
There is slim pickings here other than specialty in my opinion. You either have to do a full program or just small classes around town.
I went to Cordon Bleu and that was about $22,000 Seven years ago.
They have many classes with cooks of Crocus hill.
Specialty classes with Sweet Celebrations.
Susan O'boyle Jacobson had some great classes before she passed away.
I know some of tech schools have culinary programs.
And there is AI also
The reason that I'm not attending a culinary university is the fact that I've already spent 30K on school (Graphic design) and now I hate it. I don't want to spend another 30K on school right now! (My family is in enough debt as it is!!!!)
Rachel
I was just looking at our local "Jr" college here. They have a culinary arts program and it includes alittle bit of everything. It is 2 semesters and about $3,000+. I have been contemplating this but I work full time and my cake stuff is a hobby. I have been checking books out at the library and have been looking at taking some more cake classes(I have already taken all 3 Wilton) put on by a local cake supply store. I guess if I was really really serious about this I would figure out a way to work and school just so I could get a "better understanding" of how things work. That would be my reasoning. I make a average wage and my job has good benefits which helps me do my hobby. Sometimes I think I am missing out on going to a high level of school but some things you just get by living. LOL. I was even thinking of getting a job at a bakery or something like that to get some other knowledge. I know they say you're never too old to go back to school--it is just finding the time and the money. Have a great day!
I did some research on culinary schools in the DC/VA area and like you, I'm frustrated with the career path I chose and $20,000 later cannot afford to go to culinary school. I am an avid reader though, and that's one of the reasons I LOVE this website!!!! There's SOOOO much information that I know I'm going to be in 7th heaven for a long time.
I took one of Colette's classes when I went to NY to visit a couple of years ago. I loved touring her shop and asking her questions. What we do comes from the heart -- I don't think that you can get that at culinary school. Our imagination enables us to create things that other people can only dream about. I've seen some of the pictures, and I'm constantly challenged to learn more so that I can grow. I'm sure culinary school can give you the basics but what Duff, Elisa and all those other folks can tell you, it's your imagination and hard work that will get you noticed and will fetch top dollar for your cakes.
Good luck.
I went to Johnson & Wales (Charleston) for a degree in Baking and Pastry Arts. I graduated in'97. You learn alot of general things about pastry/baking. They also requred you to take nutriton, math, speech, english, and restaurant management class. They cram alot in those trimesters. You by no means learn everything in those 2 years. You have 2 of the 6 trimesters taking the non-baking classes. We did not work with rolled fondant, gumpaste, pastiallage. We had to make a wedding cake but with the very basics of cake decorating. They taught you how to make a buttercream rose and some basic borders. We had a demo on cake decortating with other flowers and what not. Alot of students were upset at how little we learned in that area. Some of us already knew how to the basics and working at a grocery store decorating cakes. My advice to you is try to get hands on experience in a bakery or take the classes from Colette if cake decorating is the path you wan to take. The degree helps you get in the door and that is it. You get paid about the same with or with out the degree. Sorry it is such a long post.
Do you think that this is almost a pre-requisite to have a super successful cake business?
That's a loaded question! 
A successful business depends on a number of factors:
1. Your personal definition of success
2. Talent
3. Experience
4. How savvy you are at running a business
I, personally, don't believe a culinary degree is a pre-requisite for success. I also don't think it can hurt or hinder anyone.
The super successful celebrity bakers have a few things in common: great product, excellent marketing/pr, and a signature style. Their level of education and experience vary a great deal.
I have the utmost respect for people that go through culinary programs - they're tough and highly competitive environments. Students also get a broad picture of the restaurant/hospitality/food industry that hobby-to-pro people don't often get exposure to. That comes in handy when working in a competitive market.
If you're looking to break out into celebrity cake making super-stardom, eduction likely won't be a deciding factor. Develop your own style, make high-qualilty products, learn everything you can about running a business (everything from accounting to public relations), and get as much practical experience as you can. The best learning experiences are hands-on, right?
Yikes, I ramble!
Cooking vacations are nice. They usually offer two or three day workshops.
I think that culinary school is just a good stepping stone to a business. Like any other education, it is generally basic knowledge and you get to fill-in-the-blanks as you go forward. One of the reasons that I want to attend the Baking and Pastry classes is to broaden my knowledge about all things pastry. Cake decorating is a part of the whole and I want to know more. For the business that I see for myself, I don't plan on specializing in cakes. I like ALL desserts and the art of baking. The culinary course that I am taking now has touched on all types of cooking . . .we have done a little bit of everything. I am more comfortable in my kitchen and more willing to try something new than I would have been before taking this course. It has given more skills and confidence that I had before. It has also opened other doors possibly catering, etc. that I might not have considered before now. My instructor has been a chef for seven years (and he is fairly young)! His enthusiasm for food contagious and we just have fun!
Sorry for the long post! Just another viewpoint. . .
Leslie
I went to culinary school for a couple semesters and took their cake decorating classes. I have learned so much more on my own by reading the textbooks we had to buy and finding this site. The two books are The Professional Pastry Chef by Bo Friberg and The Wedding Cake Book by Dede Wilson. I still use these now for recipes and ideas. HTH 
The book we are using in our Baking and Pastry course is the Bo Friberg book, "The Professional Pastry Chef". This site is awesome for learning so much related to baking and pastry.
Leslie
ncdessertdiva - where are you taking your classes at? It it at a culinary school or from an individual.
ICES has a listing of upcoming events and they will sometimes have classes held nearby that you can attend. Usually 2 or 3 day classes. I just joined the Confectionary Artists of Arkansas (I think most state have something similar) and they meet for a "Day of Sharing" twice a year. There is a small version in November but then in March - Colette Peters, Nicholas Lodge, and Earlene Moore give a demonstration.
Nicholas Lodge is teaching lots of 2 days classes around Florida, Chicago, etc. You can check out his site for his classes www.nicholaslodge.com. They are a little pricey though. I think I might just get his videos first and go from there.
Just more thoughts....
At the risk of repeating myself, I really don't think that culinary school is as beneficial to cake decorating as are specialty classes in sugarpaste, cake design, etc. Business courses would be helpful to structure pricing, etc. Again, I believe you can succeed without formal education if you are dedicated, driven and love what you do. Good luck!
Hey,
I live in Ontario, and went to school for Baking and Pasrty Arts. It was the best decision i ever made. It was a lot of fun, and VERY educational. If you want to know the science behind baking, then I would reccomend going to school. However, as long as you can read a recipe, you can have a successfull business.
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