Admissions Manager Matt Grymek discusses how to find the right culinary program to fit your needs.

Q: Tell us a little bit about yourself
A: I’ve been working in admissions at CSCA since 2010, and I’m also a graduate of the program. As a career changer myself, I’ve been in the shoes of the students I work with. I understand the questions, concerns, and uncertainty in choosing a culinary school—and I’m here to help guide them through it!

Q: What are some of the reasons people attend culinary school?
A: There are countless reasons. Some come with the goal of becoming a professional chef, others are drawn to food writing, or catering. And there are those who simply want to learn how to cook to impress their friends. The beauty of culinary education is that it’s not a one-size-fits-all journey. 

Q: Who attends culinary school, and what  background do they have?
A: Culinary students come from all walks of life, age ranges and professional backgrounds. Some are experienced chefs looking to refine their skills, while others are enthusiastic home cooks or career changers. What unites them all is a deep curiosity about food and a commitment to learning. 

Q: What are some key factors to consider when choosing a culinary program?
A: The first thing to consider are your personal goals. What do you want to achieve with your culinary education? If you’re serious about becoming a chef or pastry chef, you’ll want a program that focuses on technique and professional-level training. If you’re looking to learn for personal enrichment or to start a different kind of culinary career, you’ll need a program that offers flexibility and a personalized approach.

 A good first step is to speak with the school’s Admissions department to get a full understanding of how your goals align with their offerings. It can be eye opening!

For example, at CSCA we offer an exclusive focus on culinary and pastry education, so students can fully immerse themselves in their craft. Additionally, we don’t require general education coursework, which makes our programs more streamlined and efficient for those who want to dive straight into cooking.

Q: How important is a student-teacher ratio?
A: I recommend prioritizing schools with a low student-teacher ratio. A ratio of 15:1 is considered good for most programs, as it balances individual attention with group learning dynamics. Our class sizes are intentionally small — no more than 12 students— which ensures that each student gets the attention and feedback they need to succeed.

Q: How does that impact the learning experience?
A: Culinary education relies heavily on hands-on activities, and a lower ratio translates to better training and more personalized instruction. It allows instructors to correct mistakes in real-time and ensure students master essential techniques. Smaller class sizes also enable tailored feedback on subjective aspects like taste, presentation, and creativity. They allow instructors to adapt teaching methods to varied learning paces, give students better access to equipment, and enhance preparation for the competitive culinary industry through mentorship and advanced techniques.

Q: What about the instructors themselves?
A: Look for instructors with extensive industry backgrounds, such as experience in high-level kitchens, culinary competitions, or food-related businesses, as well as teaching certifications or a proven track record in education. Specializations in areas like pastry, international cuisines, or advanced techniques can align with your specific goals and empower your learning experience. Reputation matters too—speak with current students or alumni to understand their teaching style, engagement, and approachability. 

Q: What should students consider when it comes to a school’s facilities and location?
A: First, I would say ensure the facilities are large and diverse enough to provide access to a well rounded education. Our facilities feature four professional-grade kitchens, equipped with state-of-the-art tools and equipment, giving students the chance to learn in an environment that mirrors real-world kitchens.

The local culinary scene can also provide additional benefits outside the classroom. CSCA is located in Cambridge, Massachusetts— one of the most vibrant and dynamic culinary communities in the country. The close-knit, innovative culinary scene here offers countless opportunities for students to connect with all types of cuisines and culinary experiences.

Q: Does a curriculum require both theory and hands-on experience?
A: That balance is at the heart of our program. Students start by mastering the fundamentals: knife skills, sauce preparation, and other foundational techniques. Once these basics are in place, we introduce more advanced techniques and modifications used in professional kitchens. Students then practice these techniques in our state-of-the-art kitchens, where they gain real-world experience working in a professional environment.

We believe that cooking is both an art and a science, so we ensure that students learn not just how to cook, but why certain techniques work and how ingredients interact. This scientific understanding empowers them to approach cooking with more creativity and confidence.

Q: Is culinary school necessary to succeed in the food industry?
A: Unlike law or medicine, culinary school isn’t a requirement. However, for people who are passionate about food and are considering cooking at a professional level, culinary education is invaluable. It provides a structured way to learn the core techniques, science, and creativity behind cooking. This will ultimately give you a competitive edge in the industry.

At CSCA, we don’t just teach students how to follow recipes; we teach them how to think critically and creatively about food. That’s what sets them apart in a competitive field.

Q: What credentials do graduates receive, how does that prepare them for their careers?
A: Upon completing our program, students receive either a Professional Chef’s Certificate or a Professional Chef’s Diploma. These credentials are industry recognized and provide a solid foundation for students to begin their careers- whether they want to work in a high-end restaurant, start their own culinary business, or pursue other culinary opportunities.

Q: What role should alumni network play in the decision-making process?
A: It’s critical for professional growth after graduation. While a program equips students with technical skills, a strong alumni network supports the professional mindset required to thrive in a competitive field. Our alumni have gone on to win James Beard Awards, publish cookbooks, and run successful restaurants and catering businesses. The credentials and skills gained at CSCA open doors across the culinary industry.

Q: Any final thoughts for prospective culinary students?
A: Reflect deeply on what you want to achieve and why you’re pursuing culinary education. It’s a rewarding field, but also demanding. If you have a passion for food and a strong desire to learn, CSCA can help turn that passion into a successful career. Culinary school is meant to guide you every step of the way, helping you build the skills, confidence, and connections needed to succeed in the culinary world.