Back In The Saddle Again

After a long Christmas hiatus from writing, here I am again, looking forward to sharing a new bunch of tales of cooking school with all of you. On January 4th, I returned to the Culinary Institute of America, to resume once again my culinary education. The unfortunate part of this process, is that I had no idea what I was getting into. The new students that were in my group I had never gotten to work with before. Bottom line, I couldn’t quite rely on them like I did members of my previous class and group, who I had been with for months; learning and bonding with each one so that I had a good grasp on each of their strengths and weaknesses. Here, I was walking blind into the unknown.

Trust Me, I’m a Pro

Trust is such an important skill to develop amongst your classmates when in culinary school, because, like the stupid saying goes, you’re only as strong as your weakest link. In this case, I was the weakest link. Since I wasn’t like these other kids, I wasn’t in tune with CIA way of cooking. This involved writing timelines that planned out daily events for class like methods, recipes, equipment needed, and other things that areconveniently forgotten once in the outside cooking world. I also didn’t have that recipe knowledge from Skills 1 and 2 fresh in my mine like these kids. Also, I’m the oldest one in the group, so literally, I’m surrounded by kids.

It Begins With A Hello

After taking the awkward time to introduce myself to these strangers I’d be working with for the next few months, I met the chef. Chef Garnero, who has since become one of my favorites chef’s in the school due to his laid back personality. The only issue I had was is this guy’s a motor mouth. I swear he was an auctioneer in a previous life. You have to listen very intently at the things that he says because he talks so fast, that even the slightest lack of attention could mean the difference between a properly roasted chicken pan gravy and chicken veloute. First day back, I had illusions of failing in my head, being to far gone from school’s way of things and destined for self destruction. Yet, after everything, (Day one was Roast Chicken, with pan gravy, vegetable jardinere, and whipped potatoes) I think the kids are beginning to get me. The chef I think really has taken a chip to me. Now I’ve begun to look forward to each class, without fear, and the hope of becoming truly excellent. I’m… back in the saddle again!

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            5 Program(s) Found
            • 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.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
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            5 Program(s) Found
            • 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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            Good for Working Adults
            • Flexible Scheduling
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            4 Program(s) Found
            • 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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            2 Program(s) Found
            • 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.
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            • Flexible Scheduling
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            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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            • Transferable Credits