May
27
2008
Without culinary arts institutes, there would be none of the kitchen magic that occurs when one dines out in their favorite restaurant, café or bistro. Many do not ever stop to consider the time and training that goes into not only creating tasteful meals but the efficient work environment the meals are created in. A work environment with so many dangers can only run competently if those within it have the skills to make it work. When working in a kitchen environment, there are a vast number of concepts to keep in mind, all while keeping alert. It is definitely a career for those who like to stay on their toes.
Those attending cooking schools must be ready and willing to learn all about kitchen theory and other concepts that will have them in the classroom just as much as in the kitchen. Just like everything when it comes to cooking, preparation is the key to success. Those with culinary arts degrees will find themselves working in not just restaurants but hotels, resorts and even cruise ships. Some have even used their degree to their advantage by opening their own delis or creating a special career as a personal chef.
May
24
2008
It’s always been important to me to be able to say that I’ve achieved things that were difficult. I was always the kid who took honors classes in grade school and who pushed herself to the next level in sports. So it was no surprise to anyone around me when I told my sister that she needed to compare her culinary program at Western Culinary Institute with the competition in the industry.
My sister isn’t anything like me. As long as she’s content with what she’s doing, she doesn’t care at all about what’s going on with anyone else. She doesn’t need to beat out the competition or to excel at the most advanced programs. So of course she didn’t take me seriously when I said that she should look at other schools like the Cooking and Hospitality Institute of Chicago to determine how her program ranked.
Being the big sister that I am, I did the footwork for her. I chose a few schools from around the country (including those mentioned here and Le Cordon Bleu Minneapolis) and ranked them against one another. I compared the different programs they offer, their rates of job placement for graduates and their reputation in the industry. And when I told my sister that she had chosen a good program, she just rolled her eyes and said, "I know, I like it there".