Reinvigoration

Now that it’s become Autumn, each day seems to get a little colder and shorter. I almost long for the warmth of the sun during the summertime to replace these frigid nights. Sadly, I also long for the time when cooking to me wasn’t a job or a career, but something I enjoyed. Since my time at Encore is coming to a close, I’ve been working fewer and fewer hours. This isn’t by any means a bad thing but the longer I’m away from a kitchen, the more depressed I feel.

Finding Oneself

I have embarked on somewhat of a mini-vacation from work to New York City, my mecca of food, and to campus at the Culinary Institute of America. Just being back on CIA grounds has brought new life to my weary body. I see so many others like me wandering the campus, each one with a story to tell. I ran into a group of fresh students and chatted with them, for well over an hour about what they should expect for the time ahead. It was strange, almost, talking to them like any of the storied chefs that walk these halls, watching with personal delight as they hung on every word I said. It brought me back to when I was here in their shoes, fresh faced and eager to expand my culinary world.

Brooklyn or Bust

The friendships that you make at school are more than just bonds formed from the kitchen, they are people who grow with you, and learn from you, and vice versa, as you progress. I went to NYC to visit some friends off on externships. My friends Sarah and Sam, at Union Square Cafe and Le Bernadin respectfully, shared their experiences and stories with me while we enjoyed a few drinks together. Both of these people are talented and have bright futures ahead of them. Just seeing them again and hearing such wonderful and not so wonderful tales of New York and kitchen antics made me want to hop right back into a kitchen, just like them.

Lets, get, cooking.

Now that my trip is coming to a close, I have found what I was looking for out here in New York. At one point, I felt as if I wasn’t in love with cooking anymore. I felt robotic, almost uncreative. All it took was seeing people from a different perspective to bring me back to why we all do it. We are all different, in some way, and it shows in every meal we prepare. Its the difference in us all that bring us together, for the benefit of the craft.

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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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            • 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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            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.

            2 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            3 Program(s) Found
            • 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).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
            • Flexible Scheduling
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