Wanted: Food

You see it in front of you all the time culinary students, chefs, patrons, and everyday people. Food is around you everywhere. From commercials on television to your kitchens, to that little bag of chocolate you have hidden under you couch (yes I know you have one), food is obviously a major part of our lives. We need it to survive, but you all already knows this. What you probably don’t know is

A: Where that food comes from.

B: How it’s grown from start to finish, whether it be planted or raised or picked.

C: The politics behind it all

As Americans we have no end to all the choices thrown at us. The days of in and out of season are over. We are able to get strawberries in winter, squash in early spring, apples all year round. Thanks to global trade, all it takes is a remote farm somewhere across the planet and a massive transportation system to get it to us. Yet, does that mean we really know what it took to get that food? Tomatoes are picked early and sprayed with etheylene gas to ripen at supermarkets. Bananas are picked and take and average of 11 to 18 days to arrive, and are usually only good for a few days.

What’s my point? As future chefs, you need, here lemme say this again, YOU NEED to know everything about your product. Where its made, what is the quality, where it came from, is organic/non-organic, pesticide free or not, etc. Chefs who do not care about their product do not respect the craft. Plain and simple. The moment you start allowing inferior product to hit your kitchen, the moment you should stop calling yourself a chef. At culinary school, professionalism and excellence is drilled into your skull. You strive for perfection, to craft works of art for hungry patrons who want more than a meal but to be impressed as well. I can’t tell you how many times I’ve seen kitchens where food rots, is bruised, or is just salvaged garbage being fed.

Think about this future chefs. Do you want to be known as a talented chef who strives for excellence in everything that you do? Or do you wanna just have a pretty little shanty you can milk for money? At least until the patrons stop coming.

Next week, we will strive further down this road into parts A and B. Then with a two part series on part C, one focused on the good, and the bad. Look forward to next week readers. Keep cooking.

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            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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            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
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            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