The World I Know

I want to welcome everyone to my world. A world in which extra effort and hard long shifts are rewarded with a feeling of self satisfaction, a smile on a patrons face, or a pat on the back from your executive chef. This is the world of a culinary student. Being a culinary student has its benefits, and downsides. For example, every day you are force fed over abundant amounts of information over and over, and expected to know it like the back of your hand. There are days of grueling labor in a hot kitchen, and dealing with an angry chef breathing down your neck who slings insults at you like Steven Strasburg fastballs. All this adds to the wear and tear on body and mind. The reward for all this madness is seeing a smile on that same chef’s face after class, when he finally tells you that you’ve done a good job. I have bled, sweat, and charred my own flesh for that small acknowledgement. I am a student at the Culinary Institute of America, and taught by some of the best chefs in the world. Aside from the CIA, there are thousands of schools around the world, offering opportunities to anyone willing to survive what I like to call “culinary boot camp” in order to earn the title of chef.Being a chef isn’t for the faint of heart. It’s not the fantasy world of cooking that the Food Network depicts, where entertainers cook meals in minutes and make it look easy as pie. It's for those willing to come together for a purpose, endure physical harm, strenuous conditions, and are willing to work at laying a foundation that will cement a future. At school, I quickly came to understand that the status quo wouldn’t cut it. I drove myself to be better. Culinary school has an immense dropout rate. I could go on for days about the people who didn’t push themselves, and just thought that average would get them by. I have had chefs tell me flat out at the beginning of classes that above average effort would get me a C. As pointless as this may seems, there is a silver lining. Because classes are so difficult, and your best won’t just do, you must adapt. In doing this you will become a better, more agile, more educated chef.In my world, the best won’t do, you just have to be better.

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            Culinary Arts (AS)
            • 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
            • Financial Aid
            Culinary Arts Professional
            • 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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            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits