Working

When I began culinary school earlier this year, I took to it much the way I took to college: a self-induced coma of reading books, studying notes, and learning techniques all while sitting at my desk listening to the Fray.I know I know, the Fray you ask?But why?Because they are great to study to.Hardly the point.The Fray have nothing to do with this.What I am trying to say is that nothing is better for your culinary training than to work while going to school.

Guess what?Culinary school.Not that hard.Really.Yes you will be doing some basic algebra for your costing classes.You will be doing some memorization for your food safety classes.Eventually you will be forced to recall every minute relationshiop between flour and eggs or bones to mirepoix to water.But guess what?That stuff becomes second nature when you do it every morning.You are given a menu of what to prepare, which tells you the type of concepts you will need to be familiar on, which tells you which ratios to look over the night before.

Culinary school will give you that jump start to assist in your training as a cook.By making this knowledge of pasta dough proportions and brown sauce recipes second nature, you will be able to do your job as a professional cook so much more thoroughly.You will walk in and know how to make a bouquet garni (bay leaf, thyme, parsley) or the proper proportions for brown veal stock (8# bones:1# mirepoix: 1 sachet: 1 gallon water).You will have more culinary knowledge than most sous chef's I have worked with.You will be able to tell you fellow line cook three more names for a monkfish than just Monkfish.You will have the knowledge.

What you will not have is the experience, and unfortunately, the experience is what you need.Knowedge is great, don't get me wrong.I definitely would not change the fact that I went to culinary school.It got my foot in the door, gave me a lot of exposure to everything in a short amount of time, and taught me how to be clean.But what really makes great cooks, what really transforms you into a great chef is working.Coming in everyday and getting the point where you just kill it.Where you could stand around for the last hour of prep and shoot the shit (not that you would) because you are so far ahead of the game.Where you are watching everyone around you all the time and picking up on everything you can.Where eventually the chef is asking you to work more and more and giving you bigger and more important tasks.What you really need to do is work, because school is cooking with floaties on, right before you get tossed into the deep end of the pool.

Culinary is the fastest way to build a foundation and understanding of culinary techniques that will allow you to map your work experiences on to.If you are in culinary school, I ask that you continue to work while in school.Nothing will make you better, faster, or cleaner, than applying the knowledge you get everyday while making food for customers and working for a boss.

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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.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            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.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            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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            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            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.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            Virginia College , Chattanooga
            • 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.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            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.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits