Life Itself

As I walked outside, a freshly lit cigarette dangled from between my lips. The first inhale felt as if Atlas was finally lifted of his burden. I let the sight and smells of the outdoors strike at me as if I were never to see them again. Damn do I feel good to be back. I won’t lie to anyone, I absolutely find our planet breath taking. My bucket list in life is all about the outdoors, traveling, and most of all: food.

Food is what pushes us, we yearn for it. We master it, manipulate it, create art like Picasso only we have no brush on our palate, but simply a sharp knife and an imagination. Endless creativity awaits anyone who has the desire and drive to do what we do. Our whole planet is a buzz about the industry. We have TV shows ranging from the celebrated author/chef Anthony Bourdain, to reality shows (I know I’m going to get hate mail for this one) that are as sad and useless as Hell’s Kitchen. At least its entertaining. As I continue to recover post-op, I have been struck with a new passion for cooking. I yearn for travels, to eat baguettes in Paris, fish in Japanese waters, have a pint at Octoberfest in Munchen, drive through California just to watch the artichokes bloom. So many wishes, so little time. A chef can be extraordinary at anything that drives them.There is no old style, or new style but continually evolving styles, influences, and techniques.

So let me ask; When was the last time you actually took a moment to appreciate everything that we have? To walk through an apple orchard, picking fresh, juicy, golden apples from upon tree top. Perhaps watching the care and passion that goes into making various cheeses, knowing full well that it make take months even years before your masterpiece is complete. I write about culinary education, and what its like being a student/writer. I’m constantly filled with opinions and ideas, recipes and originality, that I couldn’t possibly convey to all of you within just one article. I ask just one simple favor from everyone who loves food like I do, who cares about the bigger picture and not just the simple dollar. Please, my fellows, take the time to experience everything about our world. Food is interconnected with all life, no matter where you go on this planet. It deserves our respect and our love. If you have an opportunity to fish for salmon in Alaska, or learn about how fois gras is made, please do it. Experience on a line, and education in a classroom is spectacular, but the greatest lesson you can learn, comes from life itself. There is no better teacher than time.

I also urge our readers to check out our newest section, where I will be adding brand new interviews and stories of my travels, food, and lessons learned in the kitchen. Next week expect to take out the note pads. Were going to school.

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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.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • 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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            Good for Working Adults
            • Flexible Scheduling
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            4 Program(s) Found
            • 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
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            2 Program(s) Found
            • 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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            1 Program(s) Found

            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.

            2 Program(s) Found
            • 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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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • 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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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits