Hello everyone, and welcome to the first of my "Culinary Student Blog Entries" for Chef2Chef.net! First I would like to thank you for taking the time to read what I have to say, and I hope you find it as informative and entertaining as I have during my culinary adventures at Johnson and Wales University.
First off, let me tell you a little about myself. I’m a small town boy, born and mostly raised in Hartwell Georgia. Hartwell’s a little lake community in the northeastern part of the state. I have fond memories as a child being in the kitchen with my family. My grandfather’s stews, my grandmother’s biscuits, and my mother’s deserts were something that everyone loved, and fascinated me and my little brother, especially ‘Pawpaw’s stews." In 2003, My Mom and Grandma passed away from "a rare type of stomach cancer." This threw me and my brother into a whole new world.. It left me at 19, my brother at 17, abruptly tossed into the traveling construction world of our father’s. It was a fun life. Seeing the country, having a wild time of it. I have fond, and not so fond, memories of it all.
Well, in 2005 life threw me into yet another direction when I met my wife, April. We knew almost immediately that we wanted to get married, but the life of a road hand had to go. I had to get into school. I thought deeply on what I saw myself doing for the rest of my life, and it wasn’t very hard of a decision to make. The fond memories of my family in the kitchen I would have for the rest of my life, and I wanted to make those memories an everyday part of my life. I went from making $21.00 an hour, to making $6.00 as a local line cook to ‘learn the restaurant business.’ Two years flew by behind the line, and suddenly I find myself a student at one of the best culinary schools in the country.
I recently just competed my freshman year, and eagerly await my return to those spotless kitchens of ours (Even if they make us wear neckerchiefs). Check in soon while I let you into the doors of Johnson and Wales, Charlotte Campus. Thanks for reading.
Featured Culinary Schools
- Its first location, in Paris, officially opened its doors as a culinary school in 1895.
- Teaches students by having them spend significant time in the kitchen practicing precision techniques.
- Provide hands-on training from instructors who are certified, master chefs.
- Offer flexible schedules and online programs.
- Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
- Online Courses
- Flexible Scheduling
- Financial Aid
- Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
- Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
- Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
- Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
- Online Courses
- Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
- Profiled in many publications such as The Boston Globe, Fox Business, and Inside Higher Ed.
- Nearly 25,000 graduates each year.
- Accredited by the Distance Education Accrediting Commission (DEAC).
- Founded in 1890 in Scranton, Pennsylvania
- Online Courses