Risk Taking 101

My entire culinary career has been built around risk taking. I knew I needed to learn more about food and cooking after being diagnosed with food allergies-the reason I started this journey in the first place-but never really knew where I would take culinary, or where culinary would take me. At first, it was just something I needed to do in order to feed myself. Quickly though, it became much more than that.

Eventually, I figured out that I wanted to be a recipe developer and food writer, while dabbling in food photography. I also wanted to teach others what I was learning. And so I did.

Without second guessing anything, and without fear, I took the necessary steps to build that career for myself. I've found myself nervous at times (to the point where I was physically shaking), like when I got lost in Boston on the first day of my internship after the T service stopped working and dumped us all onto a city bus; or the first time I did a cooking demonstration in front of a crowd; but that fear has never stopped me from moving forward. Always waiting for me on the other side of nervous has been a great feeling of accomplishment; that feeling has been motivation to work through my nerves.

Without the risk taking, I never would have had my articles published in national publications, appeared on television and radio, or had the opportunity to teach. I never would have learned as much about food as quickly as I have or been in a position to support organizations I believe in, like the Food Allergy and Anaphylaxis Network or Slow Food. I never would have been able to make as much of a difference as I have.

I know I have a lot more to learn and explore, and to be nervous about; I’m looking forward to those butterflies. As 2010 comes to a close, I hope that 2011 will be a year full of risk taking for you, too. I guarantee on the other side of nervous, you'll find something wonderful.

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            3 Program(s) Found
            Platt College Oklahoma , Oklahoma City
            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
            • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
            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.

            4 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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            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
            • Financial Aid
            4 Program(s) Found
            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
            • 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
            • Online Courses
            • Flexible Scheduling
            • Financial Aid