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
            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.

            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
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            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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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            Good for Working Adults
            • Accredited
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            • Transferable Credits
            2 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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            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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