CASA - The Chef Apprentice School of the Arts

"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 :)"

"If you are looking to have some sort of certification quick to help you find a job, then this course would definitely help you get that. But they don't really help you find a job or place you in a job. ALL LESSONS ARE ONLINE. Theoretical-wise, their modules and their tests are complete but MORE OFTEN THAN NOT, there would be some sort of error or mistake in the test or quiz or even in the modules. I had to contest a few questions. I've had ONE hands-on/online experience which you have your teacher online and teach you how to cut/slice basically. The first mentor that was assigned to me was a personal chef and I learned a thing or two here and there. There was no kitchen provided for. The chef had to come over to my place which I have a very small kitchen space for, so we moved to her place. But then I was only learning basics of cooking and not really how a restaurant chef works. And then I was assigned another mentor who I enjoyed at first doing hands on restaurant kitchen training. I was told that I would only learn whatever the kitchen would be doing for service that day. But towards the middle, ALL WE DID WAS READ THROUGH THE MODULE and NO HANDS ON. My externship was basically done at the French restaurant WHICH I FOUND MYSELF. I don't think they have much connections of restaurants in New York as they have initially promised or said. I think this school is mainly marketing and wanting to earn money. But definitely somewhere you can get a certification on paper if you need it."

"Brandon Guerrero Training at the restaurant that CASA assigned me to was just amazing it’s a real eye opening experience for me. The resturant CASA assigned me to had me learning different things all the time everyday I learned something new. I really liked the fact that in the resturant absolutely nothing went to waste. The chefs at the restaurant were so welcoming and I loved that I always got to ask them questions and ask them about there journeys about becoming a chef and everyone had a different experience so I learned as much as I could While at CASA.The hands on is more than what I could ask for i got to cook,cut,clean and help with service , just seeing a resturant in motion was pretty nice."

"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 absolutely blown away by this program! I started in late January and graduated today June 21st. My adviser was so invested in making sure I was having a great time. She made it her personal mission to answer any question I had. What I felt was most important, sharing photos of my food was always met with encouragement, compliments, and suggestions. I love the connections I made through this program. I highly recommend anyone go here! "