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.
Featured Culinary Schools
- 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.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Its first location, in Paris, officially opened its doors as a culinary school in 1895.
- Teaches students by having them spend significant time in the kitchen practicing precision techniques.
- Provide hands-on training from instructors who are certified, master chefs.
- Offer flexible schedules and online programs.
- Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
- Flexible Scheduling
- Financial Aid
- Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
- Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
- Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
- Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
- Online Courses