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.
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- 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
- 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.
- Flexible Scheduling
- Financial Aid
- Transferable Credits