CASA - The Chef Apprentice School of the Arts

DO NOT WAIST YOUR MONEY. Unfortunately, I cannot recommend this program. While the idea of learning to cook is appealing, the quality of instruction and overall experience fall short. The courses are superficial and lack the depth needed to truly master culinary skills. Moreover, the costs are excessive. Instead of investing so much money in a program that doesn’t meet expectations, it’s far better to seek a job in a restaurant. This way, you not only gain valuable hands-on experience and learn from seasoned chefs, but you also earn money instead of spending it on tuition. Working in a restaurant will teach you a great deal about kitchen dynamics, techniques, and the fast-paced environment of cooking. In summary, save your money and choose the work experience route; it’s a much more enriching and effective option if you truly want to advance in the culinary world.

Good program teaches the basics of the culinary industry and gets you set up with professionals within it with weekly practices so far I’ve enjoyed working with my mentors and my academic facilitator Chef Kristi who has been helping me with basic knife cuts that are vital so far so good 🙂

The decision to enroll with CASA has definitely proven to be a great one. When I first made the decision to follow my passion into the culinary arts after years in corporate environments, there was a lot of uncertainty in the road ahead. Through my research, i found CASA and after reading the reviews and hearing the stories of the Chef’s involved and graduated from the program, i gave it a shot. Right from the start, the administrative and onboarding teams were knowledgeable, insightful, and helpful. Once enrolled, my academic facilitator (And accomplished Chef) initiated, and has maintained, consistent engagement and rapport, Throughout the program. Additionally, I’ve had the opportunity to learn from and work directly with, one of the most masterful and intuitive Chefs in the booming Nashville, Tennessee finer dining world. Ultimately, if you are passionate about embarking confidently in the culinary world, and you take learning seriously, CASA is a no brainer. 5 stars 🙂

Learning how restaurant kitchen works is sometimes good but can be busy, like super busy. I've learned as much as I could from my mentor and working in the kitchen of Carnivale Chicago, even though I actually do not work there because I was a CASA student. Working with my academic facilitator is very good and very helpful when it comes to tutoring sessions. It is a shame though that CASA Chicago school is not here anymore.

I was skeptical seeing posts about the program overall, the truth is that with every single degree, wether you go to a 1, 2, or 4 yr program, you’ll have to face the kitchen and its rules. With an apprenticeship program, you will be guided through it. It’s an easy way in, as opposed to the stereotypical baptism in fire that kitchens are known to be. You’re given a thorough guide, that you’ll have to take advantage of. Please study all these, as it’s beneficial to you in your career. If you really like cooking and you want it to be your career, you’ll have a lifetime of books and culinary travels outside of school. Take advantage of an apprenticeship as a way of growing roots safely. Trust me. It’s better for your mental health 🙂