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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            • 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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            • 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*
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            • Campuses in New York and Silicon Valley with nearby housing available
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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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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            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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