Culinary School

This year, I am finally going to culinary school.

I chose a 2-year program at Seattle Central Community College, called the Seattle Culinary Academy.

Why did I choose a community college? Because Graham Kerr told me to. No really. I worked for Day by Day Gourmet, and he was the original recipe developer for that company. He welcomed me into his life and gave me advice about career development, including the importance of meeting and learning from the right people. Enter culinary school.

I have connected with Paul Bloom, the CEO of Rouxbe Online Culinary School, a website of high quality instructional videos that teach specific culinary skills to people interested in developing their art but who don't want to or cannot enroll in culinary programs. Rouxbe is different than other video cooking, because the focus is on skill development rather than entertainment. 

 Throughout the culinary school time, I'll be comparing specific material that is offered in a traditional class setting and by Rouxbe, to compare the two forms of learning. I will be posting information about how to access Rouxbe's courses, and I will discuss the pros and cons of in-person and online training. 

I hope you find it informational to compare online cooking education with in-person training. Please contact me with any questions. 

Since I've partnered with Rouxbe, you get the special opportunity to preview the main website for free. 

I am a Registered Student!

I filled in my paperwork at the Seattle Culinary Academy today! Actually, it's quite simple when signing up for a program. The administrative assistant had pre-assigned us our classes, so all I had to do is sign the registration form and go stand in line at the admissions office.

Then they gave me my shopping list. Knives, uniforms, textbooks... If anyone would like to donate to my cause, just let me know. Oh, haha! Well, at least follow my blog for the experience of being a culinary arts student. I am going to try put recipes on here as well.

Class is Tuesday through Friday from 7:30 am to 3:00 pm, and the schedule is almost completely filled with classes. I get to start with some introductory classes, including another food safety class. I really can't wait. Of course, I should probably not go on and on about how excited I am about studying, just so I have to eat those words later.

I do want to start a Thank-you list for those who have encouraged my development in food and who have all but shoved me towards culinary school:


My parents, who gave me plastic toy foods, miniature cooking equipment, and a real Kitchen Aid stand mixer



My grandparents, who let me sit next to them in the kitchen while my grandmas cooked



My husband, who said "I always knew you'd prefer culinary school" and other encouraging things like this (and who is the willing victim of my cooking and who helps me prepare meals)




My Schaub family, who constantly buy me aprons and cooking things to feed my addiction


The food staff at Dyess AFB when I was there who let me do zany things like serve meals on the line




And my mentor, Graham Kerr, who said "You should go to culinary school and study under Greg Atkinson" -- the writing on the wall can't get any clearer




and so on... more later

About Me

I have loved food since the first day that my mom gave me a plastic tea set. I have dreamt about exploring cuisines, and I have imagined being a professional chef all my life. I watched Great Chefs of America, the Galloping Gourmet, and Yang Can Cook. I even tried some of the recipes. When it came to college, I took the conservative route (how could a cook make money?) and earned a Bachelor's Degree at Pepperdine University (with a college degree, I'll make lots of money). 

Since the Air Force paid for my undergraduate, I served for a few years in the USAF. When I finished with my service, I worked as a nutrition consultant, a nutrition and health educator, and a cooking instructor. I also washed dishes, wrote and edited for a news magazine, and made coffee and lattes. Through it all, I found myself returning to food - real food. 

So this year, I am going to culinary school, and you, my reader, get to follow along.

Contact

Have thoughts, questions, or suggestions for places to review, or want information about specific topics? Contact me at kimthechef@gmail.com. Follow me on Facebook and Twitter, too! @Peas On Moss.

I'm going to learn to cook!

On Thursday, I received the following email! I had actually given up on getting enrolled this Spring Quarter because I heard the waiting list was really long, but here it is!
(I removed some text from the email, as it wasn't very exciting to read)
So, I'm heading to the campus this week to get signed up for classes and to get my Post 9/11 Montgomery GI Bill application on its way. I'm grateful to the administration to changing the qualifications for those who can apply for benefits. I hope I can use it to pay for the culinary program and for a future dietetic internship.
Food is my passion, and I love to share it with people! Here's to learning how to cook!

Thanks to Paul Alhadef for this fun photo.

Dear Student,

You have been approved to begin the Culinary Arts program this SPRING QUARTER 2010.

Registration for SPRING QUARTER 2010**

You may register on February 17, 18, 19, 23, 24, 25, 26, March 2, and 3, 2010. On one of these days, please come directly to the Culinary Arts department, room 2BE2120, between 8:00 am and 2:30 pm to pick up and complete your enrollment form.


Please contact me if you have questions or need additional information.

Sincerely,



Joy Gulmon-Huri, Program Manager
E-mail: cularts@sccd.ctc.edu

Resources

I surround myself with people who know better than I do. Why? Because I am learning from them. I have grown as a writer, a cook, and a consumer by reading their writings, trying their recipes, and exploring new places.


Cooking n Eating
Small wallet, Big appetite
Rouxbe Cooking School
Openly Balanced
Gluten Free Girl
Pamela's Products