Culinary EducationWritten by Dilip Shaw
Preface: This article is intended to introduce you to cooking schools and culinary institutes, and to give you a few things to think about as you investigate a culinary education and career.
Do people like your cooking? Do dinners you serve make guests say "How lovely!" or "Mean spread, dude!"? Have you worked your way through a recipe book or two? Do people tell you that you ought to be "a chef or something"? Or do you just feel like you could really get into food and hospitality? If answers to any of these questions are "yes," maybe you should look into attending a culinary program such as those offered by a cooking school or culinary institute.
Career Change - Why Culinary?Written by Dilip Shaw
Most culinary colleges and cooking schools nationwide report that an increasing number of students are older adults with prior careers. Whether fulfilling lifelong dreams or trying something different, old students are attracted to wide variety of jobs in food service and to possibility of success in an industry National Restaurant Association projects will need an additional 1.8 million workers in next 10 years.
A recent survey concludes that fifteen percent of this year's freshman class at The Culinary Institute of America in Hyde Park, N.Y., are career changers or are those who previously studied subjects other than hospitality.
There is a strong response to recruitment efforts with students from other careers. There are many who want admission to improve their skills and increase their likelihood of achieving goals they set for themselves.
To appeal to older career changers, schools are offering shortened programs, smaller classes, fast-track application processes and internships in restaurant and food operations.