DWT

Bob: Thanks again for the encouragement. I wish you the best with your CCA adventure. I definitely will want to hear more about your experience. I'm not sure how to get direct emails from here. I haven't been successful so far. Please feel free to contact me at dwt98102@aol.com and we can keep in touch. Good luck. Daniel

Thanks for the great thoughts.... Engberson: It does sound like you and I have some similarities in our situations, although I'm a little bit older.... I have visited CCA, spoken to several people and been given the tour. You are correct that the management program is much newer than the culinary program. As such, they have fewer statistics to draw from. The party line from the folks I spoke to at CCA is that the placement rate for the management program is still very high (in the 90s), and that the program was created, in part at least, because the industry clients they work with were encouraging them to create a management track. Of course, I have no way of confirming this information one way or another. One of the reasons I'm considering the CCA program (and others like it) is because of the culinary component. While I'm not looking to work in a kitchen as a chef, I'm definitely attracted to the idea of working with, and supporting, great food. It seems to me that I could be more useful if I had training in cuisine, wine, etc. I have a fair amount of management experience that is transferable, for sure, but it's also true that there are lots of industry specific issues that I need to learn about. One of the other primary reasons I'm considering CCA is for the contacts and network. It strikes me that if one is trying to break into an industry, having that network can be pretty valuable. This is assuming that CCA has the credibility they claim they have. Like you, I'm not exactly sure where I want to go with this. With my background, I'm thinking (hoping) that there are possibilities I can't envision at this point. School, theoretically, gives you an opportunity to do that exploration. Having said all this, I'm not opposed to the idea of a mentor approach. Embarking on this path, however, is less clear to me than going to school. I would love to hear other thoughts on this route vs going to school. And if there are any good mentors out there..... I'll probably be getting down to SF before too long, Engberson (I'm in Seattle). I should check in on you and see how you're doing.... Thanks again for the great comments....I'm ready for more...

Thanks to everyone for their thoughts and perspective. Just to add more fuel to the fire....How do readers feel about feel about going to school to launch a career change (as described above), vs. just trying to jump into the industry and learning as I go? As a reminder, I'm looking at the management side of hospitality industry (building on my existing management ed. and experience). Also, if you think school is the way to go in this scenario, what schools/training programs do people like (or not)?

I'm a very late 30-something who is considering getting training to work in the restaurant/hospitality industry. Here's a snapshot of my background: I have an undergraduate degree in theater and a masters degree in arts management. For the last 15 years or so I have worked in management postions for several arts and arts-related organizations (theater, music, museums, etc). My experience includes working in operations at a museum where I oversaw an events program (around 150 events a year) that included catered functions and performances. I enjoyed the work, but the organization was very disfuctional and the pay was terrible. For the past five years I've been working in a deskbound job for a small creative services company. It's a great organization, but I've hit a wall. I'm bored. And I don't want to go back to the non-profit arts world. Over the last 10-12 years, I've developed a strong interest and passion for food. I really enjoy food and food culture. I'm also intrigued by the hotel/resort industry. I've been thinking about building on my experience and education and "transitioning" to the hospitality industry. To facilitate the transition, I've been considering enrolling in a Hospitality/Restaurant Management Program (like the California Culinary Academy). I'm not looking to "start over" and become a chef, but rather hone and redirect my management experience and get some contacts in the industry. I want to be in an industry that's more dynamic, and where there's opportunity for someone with my background. Maybe even work abroad for a year or two. OK. That's the story. Am I crazy? I've been impressed with the thoughtful exchanges on this site and would greatly appreciate any feedback. Thanks.