The Complete Culinary School Guide An Extensive Look at Culinary Schools & Careers Including Cooking, Pastry, Management & Wine

How did you become interested in working as a chef? 

I grew up always seeing my mom, dad and grandmothers in the kitchen.
 I had always enjoyed working in the kitchen, but I never thought about it as a career until one day after school in the 11th grade. My friends and I were hanging out at my house after school. Everyone was hungry, but nobody wanted to leave the house to get food. I threw something together in the kitchen and everybody said they enjoyed it. I never thought I could use cooking to earn money until after everyone finished, they threw money down on the table. And then it clicked in my mind... I can earn money cooking!

How did you choose the culinary school you attended? 

I chose the California Culinary Academy, Le Cordon Blue. I made this decision after looking at several schools and talking with my culinary instructor in high school. Factors that landed my with the decision were: The school was one of the top in the country, it was far enough from my home that I was on my own but close enough that I could go home regularly and for a reasonable price. 

What was the best part of culinary school? 

The two best parts about the CCA were the knowledgeable instructors and the unlimited access we (the students) had to ingredients. We were encouraged to use what we needed and or wanted. If there was an ingredient that we wanted to learn to use, but the school didn't have, the instructor would put in an order and we would have it in a day or two.

What was the most challenging part of culinary school?

Hands down, the most challenging part of the CCA was that you only got what you put in (this goes for many schools and most of life). Many students fell victim to this; they felt like they weren't getting their money’s worth out of the school, so they dropped out, or they dropped out because they simply didn't care about school and they preferred to be out partying.

But for the students that did their schoolwork, read threw the books and engaged in class, culinary school was a very positive experience. I spent my free time working at the school, both as a T.A. and as a cook at their top restaurant (effectively doubling my learning time).

How did culinary school prepare you for your career?

Many people (myself included, to an extent) thought that by going to culinary school, we just automatically got top chef jobs right out of culinary school. Well...not so much. But what culinary school actually did for me (and what I believe it is designed to do) is give the students a solid base in the culinary field. We weren't walking out the door as young Thomas Kellers, but we were leaving with the skills and knowledge to get our foot in the door, impress them with what we already knew and quickly learn and pickup what other Kitchens were doing. On top of the recipes and techniques I learned, I had a basic understanding of how to run a restaurant and how to open a restaurant, and I was able to look at a PNL statement and discern enough information not to embarrass myself and to produce a PNL if called upon.

What advice would you give to someone who is aspiring to become a chef?

Working in a kitchen often involves long hours, low pay, harsh working conditions and little praise. You only get what you put into it, so read all the cook books you can get your hands on, constantly research different cuisines, travel and take every opportunity you can get to go and work in different kitchens and network. Networking will quite possibly help make or break you later in your career. It’s important to have a wide varied culinary network including suppliers, cooks, dishwashers, front of house members and managers.