Eating: Culinary Student-Style

For much of my life, despite some studies proclaiming it unnecessary and even unhealthy, I've been a member of the clean plate club.

My parents emigrated from Vietnam and settled in the Midwest with little money. Saving every penny counted. To this day, my mom will bring home one tiny chicken wing from a restaurant if she doesn't finish it.

So I'm not quite as bad as her, but I go crazy when I see food being wasted - especially in culinary school.

Granted family meal at the French Culinary Institute can be hit-and-miss, I almost always take home a quart container or two of food. For a student on a budget, this is great. I'll have lunch and even dinner for the next day.

How many people can say they're eating seared duck breasts with a side of beluga lentils? I certainly don't mind.

Our school does teach us about not wasting as much as possible. We save potato, mushroom, carrot and celery trimmings to name a few. But when it comes to family meal, I've seen pans of rice and legs of baked chicken tossed in the trash. Oh how my heart aches every time that happens! It just makes me wonder aloud, "Why aren't other students taking home food?" Most of my classmates just stare at me when I carry home all that food.

A lot of times they say they can't eat it all. Some don't like leftovers. Others are cooking a lot at home.

Whatever the reason, I know why a lot of times I feel that I "live to eat."

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • 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
            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
            Show more [+]
            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.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits