Emotional Cooking

I spent quite a bit of time today thinking about how emotions can have an effect on not just the things we make, but the items we use to make them. When your angry, people think of the saying “seeing red”, your hot tempered, saucy and can be vivid and colorful. I think of extremes when it comes to angry cooking. Stress can force my hand sometimes when I’m under too much pressure in the kitchen, and that’s when I start to make mistakes. I’m bitter at my mistakes, yet I keep on making them, my temper flaring and a new curse flying out of my mouth with each minor failure. I sat and thought about this feeling offrustrationand a recipe started coming to me.


I love to use heat in cooking. It’s something that provides amplified flavor, and distinct response in everyone, by way of sweat and scovile. My father is Italian, and nothing bring me back to my sense of angry childhood like stuffed hot peppers. Only I think of temper tantrums as a boy as fresh habeneros, small diced and mixed finely in a blend of sweet chevre and mascarpone; my representation of the calming period before flare-ups. The mixture of toasted pinenut and breadcrumbs that lay atop each pepper, gives thesemblanceof a warm home. Which brings me to my next feeling of warmth and tranquility.


Growing up, my favorite time was spent outdoors enjoying the brisk weather of fall and the great smells of my house every weekend. My mother used to make all kinds of rustic dishes in the fall from the classic American pot roast with root vegetables, to the homestyle French dish of Ratitouille. When the weather would get really cold she would call my friends and I in from playing football, to the smell of chili cooking on the stovetop. Her chili would always be thick and meaty, filled with all types of pork, beef, and chicken, not to mention a great variety of beans and hot chilis. No matter how long we had been playing or how cold we felt, nothing warmed you like a bowl of this chili.

Bring It Back

Its really amazing how some foods bring you back to points in time, or can inspire you to make beautiful creations. I really felt moved by the urge to sit down and think about what made someone a great artist of the craft. Those chef’s really pour their hearts and souls into their food, letting everything ride on the consumer’s enjoyment of how they feel into a few small bites. I want to be like that, creative and inventive. All it takes its a few memories. Maybe a couple emotional ones.

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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
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            • 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.
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            • 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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            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

            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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            • 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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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits