Pressure Cooking

Okay, I admit it: I can be a food a snob.

Even before I enrolled at the French Culinary Institute, I could be fussy about the quality of ingredients I'd use to whip up a steak salad or pasta and Bolognese for dinner. Is the meat from an organic farmer? How fresh are the greens? Which brand of pasta did my partner purchase? All this has gotten even more severe since culinary school.

Don't get me wrong, there are times I still crave Dorito chips, fast food fries or Kraft mac-and-cheese. But when more often than not, cooking for myself, friends or family has changed for good.

Friends and family joke that I'm too picky (to their benefit). But it puts pressure on me - even more these days since I'm going to culinary school. Everyone expects to be wowed and surprised. The pressure! I think other culinary students can relate.

So this weekend I'm throwing a birthday for a three-year-old boy. There will be adults (a few them serious foodies), kids under age 10 and a few of my friends and family. For the foodies, I'm feeling the pressure to plan an elaborate menu to show off what I've learned in seven months of school so far. For the kids, I want something tasty but simple that they'll actually eat.

What to do? I think I'll try to keep it simple but make sure everything I use to prepare the meal is of good quality. Maybe it does pay to be a snob sometimes.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Intensive Sommelier Training
            • 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
            Show more [+]
            Culinary Arts
            • 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.
            Show more [+]
            • Flexible Scheduling
            • Financial Aid