A culinary adventure novel

Now that my internship has been successfully completed, I can concentrate on finishing culinary school — I’ve got four more classes to take before graduating, and one of those, Baking II, I’m trying to skirt. During the internship, I learned more about baking than I ever would have in class, and baked nearly everything we would have in class. I dread having to sit through cookies, cakes, bread doughs and puff pastry again after testing similar recipes at the Test Kitchen 20+ times a day.

My advisor mentioned that I can receive life credit for the baking class by submitting a portfolio and paying a fee, which sounds perfect. While I have the recipes of everything I baked, I didn’t take photos, so I’m not sure if Chef will allow it. I’ll find out for sure in a few weeks.

The other thing I need to concentrate on is finding employment. I was laid off from my marketing position with Disney in December (career before culinary). Financially, it was hell on my family, but it turned out to be the best push for my culinary career. I have an interview at a local test kitchen in the next few days — it’s a temp position, for about 6 months, but involves everything I love to do: recipe development, testing, food writing, food styling and photography. I’m not sure if video is part of the job, but if yes, I love that, too. If that doesn’t work out, then I’ll be diving head first into the restaurant or catering side of things, either at Disney or a local fine dining establishment.

Every step I take reveals something bigger, unexpected and more exciting – this culinary journey, although happening slower than I have patience for, has been like reading an adventure novel; I can’t wait to turn the page to see what happens next.

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            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
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            • Transferable Credits
            Intensive Sommelier Training
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            Double Diploma: Culinary Arts and Culinary Management
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Flexible Scheduling
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