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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            • 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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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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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 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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            • 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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            Virginia College , Jacksonville
            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
            • Provides career services associates to help students review their resume, provide career counseling, help with job searches, and more.
            • Has 27 campus locations across the southern United States, plus offers online degree programs.
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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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