When I decided to go to
Culinary School I spent countless hours researching my options. After
weighing the pro's and con's of each school I decided to enroll at the
French Culinary Institute in New York City.
I chose the the French Culinary Institute in New York City for a few reasons:
- It is close to my home in New Jersey
- It is an intense 6-month program which I liked since I had already
been through 4 years of college and was eager to start my professional
life
- The facilities, equipment, and amenities that were offered to the students were very impressive
What has slowly become a pet peeve of mine is when I tell people
I went to Culinary School and their instant reaction is something like
"Are you going to be on Top Chef?" or "You should sign up for Hell's
Kitchen." Its like asking all law students if they want to be the next
Judge Joe Brown. Although I don't know what to expect from my culinary
degree, I do know one thing for sure and that is that I do
not
want to be a chef in a restaurant (nor do I want to compete on Hell's
Kitchen). The strenuous hours and irregular schedule is just not the
lifestyle for me. I worked in a various restaurants throughout the six
months that I was in school and even for a few months after graduating
to gain experience but I am definitely not striving to be the next
executive Chef at Le Bernardin. That is another thing that is so great
about Culinary School, it opens up more doors than a person may think.
There is catering, personal chef, editorial work, food styling, and of
course the corporate route for companies like William-Sonoma or Dean and
Deluca. If all else fails, at least my family will eat good.
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