Working the Line

Nothing is cooler than being able to experience the line in a real kitchen. The rush of orders coming in, the smell of fresh food being made, the sauna-like environment that slowly cooks you like a turkey by nights end. I’d trade anything for this. It’s part work, part learning and all educational. When in culinary school, everything you do is organized, so you never have to worry about running out of ingredients. In a real kitchen, sometimes you have to learn as you go.

Running out of ingredients is common in fast paced kitchens like the one I’m in. It takes a lot of patience to keep your composure when orders begin to pile up, and your stuck looking for broccoli to shock or steaks to cut. I had to learn to move faster, think on my feet while in school. In restaurants, you must prep everything ahead of time, and when stuff runs out, there is no magic little stockroom that will bring you more. You have to adapt, 86′, or get creative. Just yesterday we were making a delicious scallop special: a frozen stalk of romaine lettuce, four seared scallops upon a bed of shiitake mushrooms and crushed macadamia nuts, with a light balsamic glaze. Now what happens when you run out of mushrooms and nuts? You adapt. Swap out mushrooms for morels, nuts for pumpkin seeds.

No matter what the rush will always come, hundreds of hungry patrons who don’t care how tired or how much that cut on your hand hurts now that you have lemon juice in it, they still want perfect food. A rush is one of the greatest tests for any chef, for it shows how capable they are in leading, and how well they can stay cool under the pressure. I’ll admit, that even I get into the weeds from time to time, but I don’t let it phase me. I have to focus, on whats going out and what I can control coming in. Did I mention that all the while your cooking, the kitchen grows hotter and hotter?

Heat is a wonderful thing and a terrible thing at the same time. Summer days outside at the beach or in the park is amazing and great, but what happens when I take that heat and put it into a 10′x10′ kitchen and combine it with five other guys, six burners, 3 ovens, 4 salamanders, and a steaming dish pit? It means if you can’t stand the heat, get out of the kitchen.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            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.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
            Show more [+]
            • Online Courses
            • Financial Aid
            5 Program(s) Found
            • Received the 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.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            3 Program(s) Found
            • 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.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            Virginia College , Baton Rouge
            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
            • Provides career services associates to help students review their resume, provide career counseling, help with job searches, and more.
            • Has 27 campus locations across the southern United States, plus offers online degree programs.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            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
            Show more [+]
            3 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.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits