"Look At All The Little People"

When you’re in a baking and pastry lab at JWU, you get used to being in a fish bowl. In each lab there are a row of windows through which you can easily see into and out of the kitchens. For the culinary labs, most of your time is spent to the side of the classroom where the ovens and ranges are and out of sight of on-lookers. But baking and pastry labs are another story.

Just about every day at school groups of prospective students, industry professionals, and members of the faculty and staff pass through the halls and stop to stare and watch. It’s fun when you are in class to wave to the kids or bring up your chocolate showpiece in the window to show it off to the deans. It only takes a few days into your first lab to get used to people watching you work. With the dish-pit being the only place you can hide, you have no other choice but to get used to these voyeurs.

Well, now that I am done with the majority of my labs and any futures labs I take being in a different building at school, I enjoy going into the culinary building and taking part in watching the students. It was so amazing the first time this year that I just watched them work for awhile. You can so easily pick out what mistakes these students make and how they could work more efficiently.

I wonder if I looked the same way and made the same mistakes. The truth: of course!

I watched as one girl in the Chocolates class very carefully and slowly dipped a ganache center into dark chocolate. She was concentrating so hard and working so slowly, that when she accidentally dropped the truffle from too high up and it smashed down to the center of the table she quickly looked around to see if anyone noticed. She then snatched it up, bent over slightly, and popped it into her mouth. It made me laugh; not only because she thought no one was watching, but mostly because it is entirely acceptable to eat anything in class.

Watching this unfold made me realize something important. Mistakes are going to happen, and it is the best way to learn. Take advantage of your time in labs and make as many mistakes as you can, because once its time to work in a kitchen, you won’t have that same freedom.

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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
            • 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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            1 Program(s) Found

            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.

            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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            • Flexible Scheduling
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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).
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            • Flexible Scheduling
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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.
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            • 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
            1 Program(s) Found
            • 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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