Ready for my close-up
Like most people who take food seriously enough to enroll in culinary school, I care about how my food looks. It needs to be interesting to the eye. For a long time before I even considered pursuing a career in the food industry, I was drawn to beautifully designed and photographed cookbooks or food magazines. I would flip through a book like Tartine and wish I knew how to make everything I saw.
Now that I am studying Basic and Classical Cakes, I’m realizing how difficult it is not just to make something taste good but to make it look gorgeous. Our class works in a sort of daily alternating schedule–one half of the room works all day on production of cakes and icings and so on, while the other half of the room works on assembling cakes that were baked the previous day. The following day, of course, the two halves of the room switch roles. When I saw the syllabus, I fully expected my cake assembly days to be a breeze–I’ve always been good with my hands and have a smattering of architecture courses in my academic background, so designing and/or decorating a cake did not intimidate me.
Little did I know. Making it pretty is hard! My first cake took me about two and a half hours to assemble, and Chef told us that by the end of this course we should be able to do that very same assembly in thirty minutes. Her demo of the process made it look effortless. But when it was my turn, I made mistakes like it was my job. Then again, as a student, I suppose making mistakes and learning from them is my job at this point.
I try to take a photo of everything I bake. Partly because I’m interested in food photography and food styling as future career possibilities, and partly because the visual aspect of food is just so important to me. No matter how good the cake tastes, if it doesn’t look appealing, I don’t feel it’s right. And while nothing I’ve made here has looked stunning enough to belong in a cookbook, the mocha buttercream torte I put together yesterday (the second of my attempts at cake assembly) was photogenic enough to make me proud. The rest of the class made equally nice versions of the same cake, and with another week of class to practice, our cakes will only get more and more photo-worthy.
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- Art of Cooking (D)
- Culinary Management (BS)
- 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
- 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
- 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.
- Flexible Scheduling
- Financial Aid