National Culinary & Bakery School

I’m a graduate of National Culinary & Bakery School and, I have to say, this school changed my life a lot.
Chef/​instructor Sohrab was very welcoming & helping when I first visited the school, so I decided to start learning there. Total 6 months of baking class was not easy and required much effort both in body and mind, but I could successfully graduate the school thanks to chef Sohrab and many kind classmates.
In class, we usually did 2 projects a day, which is very demanding and not usual for other culinary schools. What I liked about the class was that most of the breads and pastries are based on European style. You learn real Croissants and artisan breads. In wedding cake module, you learn most of the decorating skills and apply those to making your own wedding cakes.
Now I am applying for 5 star hotels and well– known bakeries in Korea. Some of them already called me for offers and I can’t wait to start working as a professional pastry chef! I hope anyone who’s considering transferring his career to a chef (as I am) visit this school and talk with chef Sohrab.

Attending National Culinary and Baking school was one of the best decisions I have ever made. I loved the small school environment and the owner and instructor were very sincere and dedicated to the school and their students. I suggested anyone considering attending culinary or baking school to making the phone call and schedule an appointment to take a tour of the school to see it yourself.

I would suggest going to this school if you’ve had some experience in the industry, but need credentials to sharpen up your portfolio a bit.
Someone posted in the hidden reviews (Why is it hidden, anyway?) that there is one instructor for two classes. I concur with the idea that this sort of setting never really works, and although the instructors were very motivating, encouraging, respectful and passionate about what they do, I really think that I didn’t get much of my education. Sure, I managed to get a baking job afterwards, but I failed to meet expectations to my employers, such as knife skills or time management, as being a baker requires a lot of multi-​tasking and quick thinking.
I will say that you will learn, say, knife skills, but the key thing is to practice in your free time. There’s not much emphasis or repetition on the things you learn in class. Anyway, I personally didn’t pursue it, and that was my problem. Although my impulsive thinking thought that having a degree from this school will promise me a better life/​salary/​etc, in time, my gut was telling me that this wasn’t the right thing for me.
That being said, you tend to be surrounded by people who aren’t particularly passionate about the industry. Admission is easy, and all you have to do is sign a paper promising to pay off tuition. When I attended, there was bouts of drama and so much shit talking. Not many people took the program seriously and just fooled around.
Like, it’s not a bad school if you tune out all the bad people and just focus on your work. It certainly seems more credible than the Art Institute, but then again, I’ve been reading bad Art Institute reviews for the past hour. Kind of a biased opinion, but I feel like this school means well. It just could be better.
It’s what you make of the 13k you will spend. It WILL be hard for a novice, like most fields, but if you really are passionate for the craft, meaning you will dedicate time, money and energy into practicing almost every day, as opposed to taking it as an «easy path,» I think this school will be worth your while.
But even if you do change your mind, paying the 13k isn’t that bad. (It’s more of a nuisance.)