The home stretch

We select classes for next semester in just a few days — I have three more classes to take before I finally graduate, which I plan to take in one lump next semester. I’m trying to get life credits for my baking II class so I won’t have to bake muffins, pies and pretzels for 6 hours every week. It’s difficult to sit through a class you know you could teach yourself. If I can skip it, it will give me the opportunity to take our competition class.

The competition class is a rigorous lab where you practice the knife and presentation skills needed for culinary competition. If you’re good enough, you make the team. If not, you support the team. Either way, I’m anxious for the practice.

Once I have my diploma, I’ll be searching for a Master’s degree in gastronomy or similar. I can’t travel to Boston, New York or Italy, which is where current programs are held, so I’m hoping I can create an independent study through one of our local Universities.

While I’m doing that, I’ll continue working as a food writer and recipe developer. I’m being published in two cookbooks this fall, and teaching cooking classes and demos starting in November. It’s definitely been a fun ride!

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            5 Program(s) Found
            • 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
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            • Flexible Scheduling
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            4 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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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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            • Transferable Credits