You don't know sh&t about cooking

Once I decided that I wanted to make food writing my career, I knew that culinary school was the right decision. It’s not a requirement, by any means. But for me, if I was going to be offering cooking tips, advice and recipes to people, I wanted to have some credibility and authority behind my words. I didn’t want anyone to say, “You don’t know sh&t about cooking, so why should I try your recipes?”

It took a few years, but I built a solid community of food blog followers and became somewhat of an expert on pie baking. I started teaching baking classes and writing for more than just my local community paper. I also became a strong voice in the cooking community for food allergies. Then my internship began and I had to leave everything behind. Getting back into the swing of things, after being away for three months, has been overwhelming. I feel like I’m chasing the food blog community, screaming, “Wait for me!”

I had a huge list of goals for the summer, and didn’t realize how tired the internship would leave me at the end of the day. My day began at 4 a.m. and didn’t end until about 7:30 p.m., door to door. It was a long day — definitely not something I was used to — and my plans for writing up a storm over the summer, visiting farms, milking goats and making artisan cheese and wine, had to be tucked neatly under my pillow as I caught up on sleep every weekend. I feel like I missed out on a lot of writing while in Boston, but gained the type of cooking knowledge many other food writers will never experience.

I hope the sacrifice was worth it. So far, I think it was. It’s difficult though, not to look over the fence at blogs like Pioneer Woman, Steamy Kitchen and Food52 and not see greener grass, while my virtual yard has brown, dying grass from summer neglect.

Next week I begin my senior level classes, and I’m sure once I’m in a routine again, I’ll find my footing. In the meantime, I’ve got a lot of catching up to do, that started with this Quinoa Veggie Burger recipe.

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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
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            • Transferable Credits
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            • 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
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            • 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

            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
            • 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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            2 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
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            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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