Apicius in Florence
12Jun06
I’ve had two weeks of classes at Apicius now and will leave you with some pictures of what I’ve cooked.
2 Responses to “Apicius in Florence”
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Hi
I’m looking for some information about Apicius, Culinary Institute of Florence, because I’m interest in continuing my studies there, but I can’t find references about the school. Do you study there? Is it good? Could you give me some information so I can make myself a better idea about this school?
Thank you very much!
Carolina
Carolina,
I went to Apicius. It’s a shame that there’s not much out there beyond the school’s own marketing materials (very flashy), because I found the culinary education there to be terrible. The classes are disorganized and poorly planned. You just keep circling around and covering the same material time and again. Especially true about the nutrition and wine classes, really a joke compared to other programs out there. The facilities are nice, but you have to ask, are you really going to get a culinary education that’s worth something? I think the answer is NO. First off, most of the younger students in the so-called professional programs don’t seem serious about the classes. Their just in Italy so they can take advantage of the availability of alcohol. Some of the students are serious, but the classes get so bogged down dealing with all the goof-offs that you don’t get anywhere. Besides, the classes are crowded and you have to team up with other students and work on a fraction of a recipe. Not fun, and frankly a waste of money.
The school management can also be really obstructive and uninforming. They can leave you in the dark until the absolute last minute about important things like internships or even whether the second half of the full-year program you desperately need to complete in order to get your certificate is even going to happen. When you try to complain to the school, they suggest that your expectations are at fault, not their product.
There are so many other programs out there that are so much better, like the Cordon Bleu or the CIA and even the Slow Food program in Italy. The Cordon Bleu and CIA are much more expensive, I know. You get a real culinary education though and employers recognize the name. The same is NOT AT ALL true for Apicius.
Sorry to be so negative!! but i hope these comments help. I wasted my money by going to Apicius because I couldn’t find any references out there at the time that weren’t Apicius marketing.