At one time there were some great Culinary Schools where students could, in two years, become great highly paid chefs. These young graduates could leave school and go directly to the high end eateries and establishments. These schools had great chefs as instructors. These school had lots of kitchen space and lots of lab time for student learning and experimentation.

For some of these schools, the graduate is no longer the prize. For some of these schools, the schools have decided that the great chefs/instructors are too expensive. Providing venues where the students could prepare real entrees for real clientele is no longer important. Providing enough kitchen space is no longer important. Perhaps the most disturbing trend is that the amount of lab time, time actually spent cooking and in the trade is diminishing. It is hard for a chef that has not cooked to create great meals.

Worst of all, some schools are proposing or actually trying to teach people to be culinarians online. Perhaps a dash of reality would be helpful to these students. The school save money on kitchens, utensils, labs, food, etc. The student gets less training but is spending the same amount of money.

There is nothing wrong with a great Culinary education, but shopping for those schools that still offer this may require a discerning palette.