I met the Director, Roberta Dowling and decided, then and there, I wanted to attend cooking school. One week later I enrolled. I worked very hard. My CSCA education was invaluable for the insight into the science and theory of food that it provided me. And because it was a well-rounded education, I was able to experience working in different facets of the restaurant.
Savory cooking has more dimensions than pastry.
I wanted to learn all those dimensions of French cooking in France. I wanted to learn about food and wine. CSCA has an advantage over the Cordon Bleu because it teaches you theory and provides good insight into regional cooking. CSCA also provides an excellent overview of world cuisine. I was also exposed to many more dishes.