Working It

This last week has been nonstop for me, for the most part. Beyond the classroom/kitchen/bakeshop there are a host of opportunities at the school and surrounding area to learn and experience more. I personally take advantage of as many of these situations as possible.

So my busy week began last Saturday. The Culinary Institute of America hosted the Eastern Gluten-Free Summit last weekend with one of my baking technique chefs at the helm. Chef Coppedge recently published a gluten-free baking book and teaches a class that teaches alternative baking techniques. Chef asked if I would be interested in volunteering at the event, and I eagerly signed up. With volunteering I had the opportunity to listen to the lectures and witness the demonstrations, but I ended up spending my time Saturday and Sunday “behind the scenes” and talking to the presenters, many of whom are chefs. It was so interesting to hear them talk about the aspects of gluten-free baking and cooking and assist with their samples…and of course try them! There is definitely a different texture to baked goods and some cooked products that are gluten-free, but everything I tried was fantastic.

Then, my actual school week began. My other baking techniques chef asked me during his class if I would like to work as an assistant to him in one of the school’s pastry bootcamps. I, of course, accepted and had been waiting for it for the last several weeks. Unfortunately my current cookies partner and I couldn’t work all five days due to another class we have Tuesdays and Thursdays, but it was such fun getting to help out with all the “recruits.” It gave me another level of respect for the instructors at the school. You don’t realize how much you need to watch and see who needs assistance until you are actually doing it. I really enjoyed assisting the students and passing on little tidbits I have learned thus far. I’ll actually be doing it again at the end of October with Chef, again I can’t wait!

To round out the week, or rather the beginning of the week, my group also had our costing examination. It, along with a writing exam we had a few weeks ago, and our baking practical in a few weeks must all be passed in order to go on externship. One aspect baking students lack in is we really don’t touch costing once we leave culinary math at the end of B block. True, we get baker’s math but this lack of costing caused a great deal of review in the week prior to the exam. Luckily, it paid off, and I got a high pass!

Now, a week later, and I’m happy it’s the weekend but can’t wait for more opportunities!

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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
            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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            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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            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
            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.

            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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