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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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
            • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
            • Provide hands-on training from instructors who are certified, master chefs.
            • Offer flexible schedules and online programs.
            • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
            • Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
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            • A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
            • Ensures that service members, their spouses and veterans can maximize their military education benefits.
            • Gives students the option to customize monthly payments to fit their budgets and lifestyle.
            • Offers all-inclusive tuition: textbooks, learning materials, and academic support are covered in the cost.
            • Allows alumni to enroll in any future program at a reduced rate.
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