Steve Braslaw: Attending Culinary School 450 Miles from Home

Forty-one year old Steve Braslaw is no stranger to the restaurant business. He's owned two pizza places in Southern California and currently owns an East Coast-style deli. Now, he's pursuing his life-long dream of attending culinary school. Although there were other culinary schools in California closer to his family, Braslaw chose The Culinary Institute of America, Greystone in St. Helena, California because of its rigorous program.

Q: What culinary arts degree are you earning?

A: Associate of occupational studies. The associate's from the CIA really carries more weight in the industry than a bachelor's degree from any other culinary school or even my undergrad. I can go further with an associate's from the CIA than I could with a bachelor's degree. It's the intensity of what they're trying to teach you at this school. You learn a lot more in a shorter period of time.

Q: How does culinary degree program compare to your previous education experiences?

A: It's actually more intense--it's even more intense than law school. Maybe part of it is that my focus wasn't on law school and trying as hard. One of the quotes you hear a lot of the time is that it's like trying to drink from a fire hose because you're thrown so much information so quickly. They expect a lot from you.

Q: What made you choose the culinary focus over baking and pastry?

A: I had to look at my long-term goals. I'm interested in food media. I have some baking and pastry experience, but my main focus is to look at culinary techniques.

Q: What are your long-term culinary career goals?

A: After owning restaurants, I definitely don't want to be a line cook. You do a five-month externship between your first and second year, which is when you start specializing what you're interested in. I'm applying at Los Angeles Times for an externship opportunity to work in the test kitchen. My ultimate goal would be doing research, working in a test kitchen or production research at Proctor & Gamble or other big companies.

Q: You're attending culinary courses around 450 miles away from home, your business, wife and children. How are you making it work?

A: My wife and I have been together for about 20 years. It's really difficult. It's a big sacrifice, but we both consider that the payout at the end will be worth it. I commute every weekend. It's a long drive, but I have to see my family.

Q: What advice would you give to others who are considering chef classes?

A: Make sure you're willing to commit to what you really want to do. It has to be your passion. If you're not passionate about cooking, culinary school is not for you. But you have to measure the reality: do you love to cook at home or do you want to do it for a career? The culinary life is a tough one. For the majority of people, it's not the highest paying profession, but it's very rewarding.