That has been my recipe for my happiness. When choosing a culinary program, it's important to understand the philosophy of the school toward culinary, its overall concept of placement and most of all the preparation and field history of the instructors. Students want to be certain that they are attending a Culinary School and not a business school offering culinary. I suggest that for those who have an inner feeling for cooking to join a restaurant and work summer hours being exposed to commercial cooking which can be much different than cooking at home. After an intensive and tiring summer, then make the decision.
Chefs are a special breed of people.
Chefs are born, not made. It's a life of true commitment, sacrifice, drive and determination. Lead a clean and healthy life, filled with research, be your first critic and never stop learning. The art of cooking is embodied in someone. We cook by feeling, by blood and by personality.