This past weekend I was at a birthday party for a well connected friend. Many a type of handsome, smart, in-the-know, artistic, flamboyant, sexy, stylish, well-read, talented, prolific, and all around fantastic persons abounded there.
While gathering a plate full of delightful full fat French nibbles from the spread, I ran into SF Mike and we dished about the city and all its goings on. After a good long while a friend of his joined the conversation and, upon finding out that I wear white a lot of the time, inquired as to whether I had as yet seen the investigative report on the California Culinary Academy (CCA) in SF Weekly?
Completely surprised but moreover excited that, finally, someone had the balls to take them to task for their deceptive if not outright lying admissions policies, I tracked down the article right quick.
The last time I heard someone's CCA story I became red with rage. Lest you think otherwise, I do not unilaterally hate culinary schools. I hate their lies. I hate that they tell prospective students incomplete truths about what to expect from the professional cooking industry. I hate that they are the only ones making enough money to live on in my industry. I hate that they are met with students full of hope and happy desire but empty pockets and they tell them that without a $50,000 degree those folks will be unable to get a job. I hate that they tell prospective students that they will be chefs after a few months of basic cooking education!
But enough about me and my feelings. I could rant for hours about these lies. Whether they are outright lies or lies of omission they are still all lies.
The article is not an opinion. It's facts based on interviews with actual graduates.
Follow this link to the article in SF Weekly, Burnt Chefs.