A sense of accomplishment
I’m done. I did it. I’m not referring to school — I still have one semester to go. I’m referring to my full time freelance position as a recipe developer and managing food editor, which ended on Thursday. For the past 19 weeks, I worked full time while going to school part time, without compromising much family time in the process. It was exhausting, but I’m so proud for getting through it and helping the company to keep its food section going while their editor was on maternity leave.
During those 19 weeks, I was given the opportunity to write hundreds of recipes, test a few, art direct photos (and even take some of my own photos for a few recipes) and write countless articles ranging from cooking with diabetes and healthy eating to how to spatchcock a chicken, and everything in between you could possibly imagine. My portfolio is hefty and happy for the ware and I leave there with a great sense of accomplishment.
They asked me to stay on board as a freelancer–I’m taking a break from writing food “romance” copy for one of their publications as we speak–which I gleefully accepted. The writing assignments will help pay the bills while I finish my last semester of school, and being able to work from home will allow me more study and family time.
It’s funny. I think back on my very first semester of school which was filled with hysteria from having no idea what I wanted to do with culinary. And now, in my last semester, I have so many things I’d like to do, I cannot seem to settle on one. Hysteria again, but the very best kind.
Browse Culinary Arts Schools & Colleges
- 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.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- 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
- 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.
- Flexible Scheduling
- Financial Aid
Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
- Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
- Located in Norfolk and Newport News, Virginia.
- Offers externship experiences to students for experience in the field.
- Hosts regular career fairs for employer recruitment.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
- Students get real-world experience through the required externship at the end of the program.
- Curriculum includes laboratory sessions, academic preparation and hands-on experience.
- Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
- Accredited by the American Culinary Federation (ACF).
- Has campuses in Melbourne, Sarasota, and Tallahassee, Florida