Culinary School – aka wtf am I thinking?!

I have decided I want to go to Culinary School. No, I don’t want to work in a restaurant – well at least not in NYC. Perchance Hawaii . . . Going to Culinary School has been something I’ve been toying with since I was a teenager and trying to figure out if college was the right step for me; it really hasn’t been. I have my AA but not my BA. Meh. I want to go to a culinary school so that I have that extra clout for my blog and for myself personally. Apparently my midlife crises came way early.

I’ve started my search for that perfect Culinary program in NYC because let’s face it, there is a shit load of them, and not all are equal. Luckily I have been able to weed out most of them without having to go down to an open house. Sadly, an awesome school, The Culinary Institute of America, is located in freaking Hyde Park, New York. There’s no way in hell I’m doing that commute. This has left me with two choices: Natural Gourmet Institute and International Culinary Center, formally known as The French Culinary Institute.

The Natural Gourmet Institute sounded very cool on paper, very farm to table. I went down to their location feeling excited. It’s a great space, 3 levels. Everyone was extremely nice, however, when they started to talk about the curriculum I couldn’t help but notice there was no mention of how to cook proteins. Apparently what they teach is more for vegetarians; they did tell me they do touch briefly on how to cook meat. Yeah . . . I’m a meat eater and I have no desire to just cook vegetarian. That is not my vision for my blog nor me. So, I scratched The Natural Gourmet Institute off my very short list.

This next one is the creme de la creme. Graduates include Bobby Flay, FYI not a nice man, David Chang, and Dan Barber. The list goes on with a crap load of accomplished chefs.

The International Culinary Institute is amazing. First off it’s huge and located in SoHo. I knew that this is where I want to go. It’s just beautiful. After a great tour and a demo was given by one of the head master chefs of the school I immediately made an appointment to go back and get a more in-depth look at what ICC is all about. I also have to figure out how the hell am I going pay for $35,000 give or take in tuition. I’m a starving actor in NYC, remember? One step at a time.

I’m going back to ICC May 3rd. I’m looking forward to learning more, so stay tuned for my next exciting foodie adventure in the Culinary Arts. I’m just a hop, skip and a jump away from being the next Anthony Bourdain.

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