Notes

Slice the Fat: A Taste Test of Culinary Arts Education
Do economics courses leave you craving a little more crunch? Find yourself attempting to take a bite out of bio? Are your literature courses a touch too sweet, and your poly-sci courses a touch too sour? Maybe a traditional liberal arts education isn't exactly your cup of tea... What's? Culinary study.

The Call of your kitchen

If you'd rather spending some time studying a cookbook when compared to a chem book, you probably know it already - most culinary schools appear to have an inclination toward your kitchen before they graduate high school. What you may not know is your passion can translate to a very exciting and lucrative culinary career.

"I spent my freshman year at NY University (NY, NY)," say Debbie Shure. "I had a kitchen in my dorm and I would always cook for my friends. It had been a great hobby, but I never knew that I needed to produce a career out of it." Things have since changed, as Debbie recently graduated from Johnson ... Wales' (Providence, RI), a world-renowned culinary school, and now has a successful culinary career at Chocolatier magazine.

Exactly the same held true for Nathan Rhodes, who worked in Enterprise Rent-A-Car's corporate office after senior high school. "I usually had a passion for food, and I found on that early on," says Nathan, now 24 and studying at The Culinary Institute of America (CIA, Hyde Park, NY)."I was working a corporate job, because that's what I thought I was 'supposed' to do. Then I saw a television special on WOLFGANG PUCK [a famous chef and restaurant owner]. It inspired me to use to culinary school, and today I love it to death!" Well - death by chocolate, maybe.

Nathan was able to find the ideal recipe for his culinary career dreams. How to begin? By choosing the best culinary school for you personally.

Culinary Schools: Not Your Average Classroom

You may have a knack for whipping up late-night mac n' cheese or adding just the right level of cream and sugar in your morning coffee, but culinary school will probably be a little more demanding.

"CIA's associate's program is about 85 percent hands-on learning," says Nathan. "Your day starts with a lecture that reviews recipes and answers questions, and for the next five hours you're in your kitchen. Then there is a lecture to close the day."

But the effort pays off. "The thing about culinary school is you obtain out what you devote," says Debbie. "In the event that you work hard, you'll learn quite a bit. Your instructors are completely ready to help you if you are motivated."

The Real (Culinary) World

Because the recent reality show, "The Restaurant" showed, the day-to-day operations of a culinary career - particularly within a popular eatery - are frantic, fast-paced, demanding, and most importantly, exciting. Most culinary schools involve some kind of externship program, where you work on site, to help offer you a taste of what a culinary career is like.

"CIA's externship lasts 21 weeks and you could go to the 1,700 approved sites," explains Nathan. "It's sort of like a job application, where the restaurants are looking to hire students. You apply, go on an interview, and hopefully obtain the position." For students embarking on such study, finding a culinary school that places great value on in-the-kitchen experience is vital to your own future culinary career.

A Culinary Career Smorgasbord

Perhaps the most important thing to learn about earning a culinary degree at culinary school is that it will not limit you to the kitchen. "The food industry is experiencing an enormous boom at this time, and there are many more jobs than there was previously," says Colleen Pontes, a CIA graduate and former Chocolatier food writer. "The popularity of MARTHA STEWART opened the door for food media and food TV, and the industry in general is generating so much excitement and interest at the moment."

"You want to show people the culinary career opportunities that are out there," says Kathy Shaw, sales and marketing director at Le Cordon Bleu (Ottawa, Ontario), and graduate of the school's culinary school programs in Paris. "I started out wanting to be a chef, now I really do the school's marketing. There are various ways to make this passion a lifetime career."

"You can find countless culinary careers beyond being truly a chef like catering, food TV, food writing, food art, event planning, food critic positions," agrees Nathan. "Even get more info and development at major food companies like Hershey's or Campbell's - each of the sauces, candies, soups and flavors those mega companies released are designed by people with culinary abilities."

And you'll never be stuck in a single place. "When I first started, I needed to be in the kitchen making desserts for folks," says Debbie. "Now I realize I want to be considered a food writer, which will be great. I could combine all of my food knowledge with my writing skills and help Americans know very well what good food is all about!"

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Paul D. Rosevear is really a frequent contributor to The CollegeBound Network. Find out about finding a school or career that is right for you!
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