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
            • 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
            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
            3 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • 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
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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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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            1 Program(s) Found
            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid