Just Do It

One of my absolutely favorite things about the world of cuisine is the experience. There is nothing more breathtaking than overcoming your fears to try something new and different. My personal belief is that I will try everything once. I do indeed mean everything. I’ve tried many “exotic” foods before on whims because even I have to resist the urge to try scorpion tail.

One time, in my travels in New York City, I was walking through Chinatown when a man selling fresh fish offered me to try some baby octopus. I told him I was researching new foods and cuisines so he was more than happy to oblige my culinary misadventures. The only advice he gave me was to chew fast and swallow. I didn’t understand at the time, that was until I saw the plate. They were alive! The little jelly-like aliens were squirming all over the plate he presented to me, writhing around in what looked like some sort of pink fish sauce. Mustering all my courage, I grabbed it with my hand and threw it into my mouth, chewing voraciously like I was told. As much as I chewed, this little critter didn’t want to go down. Our battle ensued, I chewed and chewed, and when I finally swallowed, the entire way down I felt every sucker on its legs try to push its way back up my throat. My face was covered in sweat, as it finally rested in my stomach. The toughest meal I’ve every had but well worth the adventure. Now I love squid and octopus in all forms.

Another time, at the CIA campus in Hyde Park, NY, I was lucky enough to try blood sausage for the first time. Most people find blood disgusting, the thought of even eating a sausage made of blood nauseates them. I, however, love eating meat rare. Meat has its most flavor when served rare, and on occasion I have even eaten steaks blue rare, or barely cooked. when I was offered the option of blood sausage, I jumped at the opportunity. It was like nothing I have ever tasted before. Its rich texture, the feeling of umami on my tongue, it was just exquisite. My take on food isn’t for everyone, but for those of you willing to do a little bit of adventuring in your lives, don’t think about the taboo or your reasons for not eating it. Instead, just do it.

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            5 Program(s) Found
            • 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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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Received the 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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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • 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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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            • A contemporary, career-focused institution of higher education dedicated to excellence since 1902.
            • Has academic advising that provides students someone to answer questions and provide guidance.
            • Offers scholarships for qualifying military members, adult learners, as well as program-specific scholarships.
            • Provides tutoring services to help students master any assignments that give them trouble.
            • Gives students the option to study online, at one of the 12 campuses in Indiana or Ohio, or a combination of both.
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