I don't know about these schools but I can give you what I think is some good insight. It pains me to watch these kids in culinary school dropping $50,000 + on their "educations". Pastry cooks in restaurants earn around $12 an hour if they're lucky. It would take you FOREVER to pay back a student loan if you're earning that little money. If you are serious about wanting to be a chef, go to Houston & go to a restaurant like Mark's or Da Marco & beg them to take you on as an intern. You'll earn nothing but you'll spend nothing & you'll learn 100X more than you would in any culinary school. Work hard, keep your mouth shut, be a pleasure to have around & always try to get better & faster. Good luck with your career.
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Pastry Chef: Difference between TSTC and Houston Art Institute?
- Thread starter BuddhaTea
- Start date
I don't know about these schools but I can give you what I think is some good insight. It pains me to watch these kids in culinary school dropping $50,000 + on their "educations". Pastry cooks in restaurants earn around $12 an hour if they're lucky. It would take you FOREVER to pay back a student loan if you're earning that little money. If you are serious about wanting to be a chef, go to Houston & go to a restaurant like Mark's or Da Marco & beg them to take you on as an intern. You'll earn nothing but you'll spend nothing & you'll learn 100X more than you would in any culinary school. Work hard, keep your mouth shut, be a pleasure to have around & always try to get better & faster. Good luck with your career.
I'm really confused. I want to become a pastry chef but I don't know which school to go to. TSTC is only 45 minutes away from my house, you get an AAS degree, and it's CHEAPER.
But on the other hand Houston is a big school, it would be an hour and a half away from where I would be staying if I go there, you get an AAS degree, but it's about 41,000 dollars more than TSTC. I WANT to go to the place that I would have a good opportunity at but will be worth every penny. So my question is...
What is the difference between the two schools besides price and area? Does one have stuff the other doesn't or what???
But on the other hand Houston is a big school, it would be an hour and a half away from where I would be staying if I go there, you get an AAS degree, but it's about 41,000 dollars more than TSTC. I WANT to go to the place that I would have a good opportunity at but will be worth every penny. So my question is...
What is the difference between the two schools besides price and area? Does one have stuff the other doesn't or what???
I don't know about these schools but I can give you what I think is some good insight. It pains me to watch these kids in culinary school dropping $50,000 + on their "educations". Pastry cooks in restaurants earn around $12 an hour if they're lucky. It would take you FOREVER to pay back a student loan if you're earning that little money. If you are serious about wanting to be a chef, go to Houston & go to a restaurant like Mark's or Da Marco & beg them to take you on as an intern. You'll earn nothing but you'll spend nothing & you'll learn 100X more than you would in any culinary school. Work hard, keep your mouth shut, be a pleasure to have around & always try to get better & faster. Good luck with your career.