Cooking Up Desire

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Ever watch the Food Network or other cooking channels and say to yourself, “I want to do that?” Perhaps you have an interest in cooking, but you’re lost as to where to begin. No matter what the state of our economy, people will always want good food. Whether that food comes from your local fast food restaurant, a diner, or your mother’s kitchen, your passion and skills could earn you money and your reputation a four-star designation. All you need is the right school to teach you the technique; here are the perfect ingredients to help get you started on the right path.

Before you even begin to search for a school, make sure cooking is what you want to do. “Okay… I wouldn’t be reading this article if I had no interest.” Well, in reality there are plenty of people who start school in a major that they later end up changing at least once, sometimes even more. You don’t want to spend extra years trying to get a degree when you could be out in 3-5 years making money and doing what you love.

If you’re on the fence about cooking, ways that you can check to see if cooking is something you’re interested in is by calling local schools and requesting information about their program. If the information still leaves you a bit clueless, try calling the school’s admissions office and requesting a one-on-one interview with a current student. Still need more information? Why not visit your local library and check out books on the topics of “culinary school” and on “being a chef”?

With these searches, you might be able to find books by world renowned authors who wrote about their experiences. Becoming a Chef by Andrew Dornenburg and Karen Page is an example of a book that discusses the inspiration, pain and challenges chefs have faced in order to become culinary artists.

“Well, I know I want to cook but I can barely boil an egg!” No fear! There are several institutions across the country that can help, no matter what your level. Take for instance Le Cordon Bleu. The school specializes in teaching the foundations of cooking while also enhancing the skills of the advanced students. Schools like Le Cordon Bleu are located all over the world.

The next step is to find a school whose curriculum and mission fit what, precisely, you want to do. Many people have the idea that going to a top cooking school will make them the top in their field. Wrong. Going to a school where you can grow, learn and prosper will make you a better chef. It all depends on the individual. Some enjoy smaller institutions because they need the one-on-one attention, while a bigger setting might allow individuals to be hands-on by themselves. Don’t get me wrong—going to a top culinary school is quite an achievement. But it takes the right school to fully nurture passion.

Beginning your search for a college or culinary school can start at your library. If you’re in high school, take a trip to your counselor’s office and request information about culinary schools. Usually they will have books from national institutions and organizations that provide information about schools across the nation. If you’re interested in reading about the food industry and all the career opportunities culinary arts has to offer, a book to consider would be So You Want to Be a Chef? Your Guide to Culinary Careers by Lisa M. Brefere. This guide helps you to figure out what type of food career best suits your interests and passion.

So those are the ingredients to cooking up a career in the culinary arts. To review, remember: you need one cup full of knowing that cooking is your passion, a quart of requested information, two tablespoons of questions and 3 pounds of books. Once you have that ready, put it all together in a pot to search for the perfect school that fits your needs. Once you have narrowed down the list of schools you have interest in, apply, and get ready for the adventure! Nothing tastes sweeter than when you can have your cake and eat it too. Bon Appétit and good luck!

Recommended Sources

Becoming a Chef
By Andrew Dornenburg and Karen Page
A book of reflections and recipes from some of America’s leading chefs about their journey to becoming a culinary artist. This book includes some of the most intimate memories about their dreams and aspirations. Included in the book are cherished recipes, interviews, the history of the culinary profession and listings of leading cooking schools and publications.

Career Opportunities in the Food and Beverage Industry
By Barbara Sims-Bell
More than 70 careers are introduced and described in this guide, along with career ladder charts for each job, as well as descriptions of each job and information.

Food Jobs
By Irena Chalmers
A guide that lists and describes 150 food jobs for interested culinary students, career changers, and food lovers.

The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond
By Doug Psaltis
A chronicle of Doug Psaltis’ journey when deciding to become a chef at a young age. He writes of all the struggles, success, defeats and long days that finally led him to being selected as the first American chef for one of Alain Ducasse’s four-star restaurants.

The Saucier’s Apprentice
By Bob Spitz
A narrative of the author's journey through Europe, traveling between and studying at great cooking schools in France and Italy.

So You Want to Be a Chef? Your Guide to Culinary Careers
By Lisa M. Brefere, Karen Eich Drummond and Brad Barnes
A guide that discusses the different areas in culinary careers, including the armed forces, healthcare, catering and education. Industry leaders offer their words of advice in this book, along with professional interviews with leading chefs in each of the industries and detailed job descriptions.

About the author: Lindsey Compton is a junior at Millikin University majoring in English writing with a concentration in journalism and a pre-law emphasis.