The home stretch, almost

I just signed up for my very last semester of school. I’m so excited to be graduating in the spring and literally have to pinch myself every now and then that graduation day is just a few months away. I was trying to skip my 2nd baking class, but ran out of time to submit the paperwork and portfolio, so I’ll be shuffling through pie baking and pretzel making for 3 months. I’m hoping I can talk Chef into giving me something more challenging, and I’m also hoping he’s keen on food science; I have a million questions for him.

After graduation, I may stay on to take some nutrition classes, French or Italian, and I’m still trying to figure out a way to create a custom study program through UCF so that I can get my masters degree in gastronomy without having to move to NY or Boston. I can also finally teach foundation level cooking classes after I graduate, which I’ve been dying to do. I love teaching and I’m excited to share what I’ve learned.

It will be a challenging semester with three classes, plus working the entire time, but knowing the light at the end of the tunnel is so close will keep me going, that, and a pinch every now and then.

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            Culinary Arts (D)
            • 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
            Italian Culinary Experience
            • 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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            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.
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            • Flexible Scheduling
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