Baking and Pastry I, by the skin of my teeth

I completely blanked out, as mentioned previously, and missed the tuition deadline for summer session classes. Rightfully so, they bumped me out of Quantity I. Thankfully my super-awesome advisor flipped a switch and allowed me to skip over Q-1 and go right into Baking and Pastry I. I was so excited and happy that I failed to realize this class will be taking place during 100 degree Florida weather with 100% humidity. Nice.

I’m still excited though – maybe I’ll loose those last ten pounds sweating in the baking kitchen. I’m also excited because I’ll have the same Chef instructor I had for Food and Bev. Management. He’s really nice, really funny, laid back. Love it!

PR for the Pie Championship is underway, which I’m excited about. I’m not sure quite what to expect, but ready for it. I also just finished recording with Maggie Mistal on Martha Stewart Radio today, which will air June 3rd. We chatted about my culinary career and how I’m hoping to merge that with my marketing/film experience.

There are two Sous Chef positions that just opened up at Disney. One is part time, the other full time. I asked about the part time position, which is thankfully salaried. I know I’m not qualified in the sense that I don’t have 5 years of culinary experience, nor do I have my certificate or culinary degree yet. But, I have a lot of management experience and a damn good mentor at Disney. I’m hoping they might consider, with the promise I work my tail off on my own time learning each and every station. I know I’d be in WAY over my head, but if the opportunity is there, I’d like to take the chance.

Any advice? I’m fairly certain I’d be picked on, possibly resented, and not taken seriously at first, if the rest of the crew found out how little experience I have…ugh.

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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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            4 Program(s) Found
            • 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).
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            • 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
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            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
            3 Program(s) Found
            • Founded in 1979 as the Star Technical Institute school group, offering career training in drafting and design.
            • Provides education and training towards employment in the healthcare, culinary, baking, beauty, and hospitality career fields.
            • Their Fast Track Diploma/Certificate Programs can enable students to be job-ready in as little as eight months.
            • A Career Services Office helps match graduates with potential employers.
            • Accredited by the Accrediting Commission for Career Schools and Colleges and approved by the U.S. Department of Education.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            The Chef's Academy , Indianapolis
            • Listed on the 2013 President’s Higher Education Community Service Honor Roll by the Corporation for National and Community Service (CNCS).
            • Offers intern and externship placement assistance for real-world experience.
            • Offers programs in culinary arts, pastry arts, and hospitality & restaurant management.
            • Accredited by the American Culinary Federation Education Foundation (ACFEF).
            • 2 campus locations in Indianapolis, Indiana and Morrisville, North Carolina.
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