Level three has begun and with it comes an anxiety level heretofore unknown. This level is the discipline and consistency level, where we rotate through four stations cooking the exact same 16 dishes over and over again. There are strict time limits with only 20 minutes between each dish presentation and I have never seen my classmates so stressed out! I include myself in the nerve-wracked bunch of students, and it doesn’t help that our new chef has an extremely thick French accent. We are all madly trying to get our plates in on time while he’s yelling about removing a “mom-bron.” Mombron? Huh? Oh, “membrane.”

This level is very fast paced, but the time goes by so quickly that you don’t even notice that you haven’t eaten or taken a sip of water in the past 5 hours. I like that feeling, and I think that the pressure level makes us better. They say pressure either busts pipes or makes diamonds, and I’m making diamonds baby!

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            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Intensive Sommelier Training
            • 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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            Culinary Arts
            • 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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            • Flexible Scheduling
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            Culinary Arts Specialist
            • 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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            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits