Back to the kitchen

When I was in college, I looked forward to the month-long holiday break we were allotted every year. I did nothing. Absolutely nothing. I went out with friends, slept late, lounged on the couch. Heaven, for a 20 yr. old.

I’m hardly 20 these days, and my culinary school holiday break was a little more productive:

  1. I finally got up enough nerve to pitch a few high profile sites for syndication ideas
  2. I started planning my personal chef business and found a kitchen showroom that will allow me to teach classes (at no charge) and will also allow me to film cooking videos
  3. I practiced my on-camera speaking and presentation skills (I’m so Food Network, even I hate me now)
  4. I was laid off from my super-duper marketing job — the one that pays the bills so I can go to culinary school
  5. I was so pissed off about losing my job that I threw caution to the wind and emailed the general manager of Norman’s to ask if I could work for them. They invited me to trail for the night. They weren’t hiring, but the experience changed my life.
  6. I enrolled in a food writing course to polish up my food writing and editing skills and get some support for pitching the larger magazines and newspapers
  7. I applied for a million-trillion jobs and have my fingers crossed that someone out there decides “I’m the one” so I can keep going to culinary school.

2nd Level courses start on January 11th — I’ll be taking Quanity Cookery II and Classical Cuisine. I’ve got my shiny new book, and shiny new culinary bag for knives and gadgets. All that’s left to do is charge the battery in my digital camera, sharpen my knives, and buy a new notebook.

Here’s hoping the new year brings more nights like the one I had at Norman’s, more food writing opportunities, and a scholarship so I can keep going to school!

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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
            5 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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            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
            • Financial Aid
            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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            2 Program(s) Found
            • 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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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • 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
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            1 Program(s) Found

            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.