3 answers
Travis
Student
Palmer, Alaska
2
Questions
Asked
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What is your experience throughout learning Culinary or Advanced Culinary from the beginning to now?
I am looking for advice and what it would be like to help me look at my future and to help me prepare for anything that comes my way
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3 answers
Donna Pease
4
Answers
Davenport, Florida
Updated
Donna’s Answer
Cooking has been a passion of mine since I was a young child, around 9 or 10, experimenting in my own kitchen. I had a clear vision - to become a chef. This led me to culinary school, where I earned my AAS (Associates in Applied Science). During my time there, I explored various business sectors, eventually finding my niche in contracted food services. These services are crucial in places like colleges, schools, hospitals, museums, sports arenas, and more.
After landing my first job as a chef, I was eager to broaden my horizons in the hospitality field. Many contract food service companies offer financial aid for further education, which I took advantage of. With over 30 years in the industry, I've earned both a Bachelor's and a Master's degree. Currently, I'm pursuing a Doctorate degree in adult education for the hospitality field. I firmly believe that there's no limit to what you can achieve if you're willing to invest time and effort.
As an undergraduate, I seized every opportunity to volunteer. This allowed me to meet some of the most renowned chefs in the industry. My first job after culinary school was an unforgettable one - the 1996 Olympics in Atlanta, GA. What a journey it's been!
After landing my first job as a chef, I was eager to broaden my horizons in the hospitality field. Many contract food service companies offer financial aid for further education, which I took advantage of. With over 30 years in the industry, I've earned both a Bachelor's and a Master's degree. Currently, I'm pursuing a Doctorate degree in adult education for the hospitality field. I firmly believe that there's no limit to what you can achieve if you're willing to invest time and effort.
As an undergraduate, I seized every opportunity to volunteer. This allowed me to meet some of the most renowned chefs in the industry. My first job after culinary school was an unforgettable one - the 1996 Olympics in Atlanta, GA. What a journey it's been!
Jack Batten CEC
Chef
35
Answers
Upper Marlboro, Maryland
Updated
Jack’s Answer
Travis,
My journey stated with cooking in the boy scouts. I enjoyed making my fellow scout few good. I did cooking classes in high school at i really enjoyed. Got a job in fast food McD's . Started college to be a teacher. Then decided that I enjoyed the culinary industry to much. Transfer to a local community college got an AA degree. While in college worked in restaurants. moved on to hotels after college . After getting married start to work in business dinning so i did not have to work as many hours as you do in hotels and restaurants. From their to government services. Then worked in a hospital for many and now back to government services. The first thing that i learned is the know job is unimportant the dish washer is as an important as the Ex. Chef. i still do pots and pans i still clean ovens day i cleaned the deep fat fryer. Also you never stop learning you can learn something from everyone you work with. And you have to keep learning the industry changes so fast. The over thing that's good about these profession is all of the different things that you can do. Baker, pastry chef, 5 star kitchen that make everything from scratch. to fast food to sales people. You need passion to do these as long as i have.
chef Jack
My journey stated with cooking in the boy scouts. I enjoyed making my fellow scout few good. I did cooking classes in high school at i really enjoyed. Got a job in fast food McD's . Started college to be a teacher. Then decided that I enjoyed the culinary industry to much. Transfer to a local community college got an AA degree. While in college worked in restaurants. moved on to hotels after college . After getting married start to work in business dinning so i did not have to work as many hours as you do in hotels and restaurants. From their to government services. Then worked in a hospital for many and now back to government services. The first thing that i learned is the know job is unimportant the dish washer is as an important as the Ex. Chef. i still do pots and pans i still clean ovens day i cleaned the deep fat fryer. Also you never stop learning you can learn something from everyone you work with. And you have to keep learning the industry changes so fast. The over thing that's good about these profession is all of the different things that you can do. Baker, pastry chef, 5 star kitchen that make everything from scratch. to fast food to sales people. You need passion to do these as long as i have.
chef Jack
James Constantine Frangos
Consultant Dietitian & Software Developer since 1972 => Nutrition Education => Health & Longevity.
3773
Answers
Gold Coast, Queensland, Australia
Updated
James Constantine’s Answer
Hey Travis!
Almost four decades ago, I embarked on my journey to become a dietitian in Australia. My studies took place at the Queensland Institute of Technology, where I dove into the subject of Food Service as part of my postgraduate diploma in nutrition and dietetics.
This Food Service subject wasn't about creating haute cuisine fancy dishes, but more about practical, everyday food preparation in a student refectory or aged-care facility. We got our hands dirty, helping cooks and chefs in various catering institutions.
Our tasks were pretty straightforward - bringing in deliveries, helping with ordering provisions, checking deliveries, cleaning, setting tables, washing dishes, saucepans, and cutlery. We also got a chance to dabble in menu design, although it was just a small portion of our time. The alterations that we performed were small or minor.
Fast forward seven years, I found myself as an outback dietitian-nutritionist, coding food-menu generating software using QBASIC computer language. This was no ordinary task, as it involved some pretty nifty math - an algorithm with equations of randomized iterative complementation. The goal? To nail the right levels of carbohydrate for an individual.
The result was impressive - we managed to help many diabetics control their blood sugar levels. A handful of patients reversed diabetes. No more hyperglycemia.
So, as you can see, my journey has always been more about the medical-biochemical-nutritional side of things than the catering-culinary-restaurant side! We will probably have an Artificial Intelligence asking/telling us what is on the Menu!
Wishing you all the best ultimately!
James Constantine.
Almost four decades ago, I embarked on my journey to become a dietitian in Australia. My studies took place at the Queensland Institute of Technology, where I dove into the subject of Food Service as part of my postgraduate diploma in nutrition and dietetics.
This Food Service subject wasn't about creating haute cuisine fancy dishes, but more about practical, everyday food preparation in a student refectory or aged-care facility. We got our hands dirty, helping cooks and chefs in various catering institutions.
Our tasks were pretty straightforward - bringing in deliveries, helping with ordering provisions, checking deliveries, cleaning, setting tables, washing dishes, saucepans, and cutlery. We also got a chance to dabble in menu design, although it was just a small portion of our time. The alterations that we performed were small or minor.
Fast forward seven years, I found myself as an outback dietitian-nutritionist, coding food-menu generating software using QBASIC computer language. This was no ordinary task, as it involved some pretty nifty math - an algorithm with equations of randomized iterative complementation. The goal? To nail the right levels of carbohydrate for an individual.
The result was impressive - we managed to help many diabetics control their blood sugar levels. A handful of patients reversed diabetes. No more hyperglycemia.
So, as you can see, my journey has always been more about the medical-biochemical-nutritional side of things than the catering-culinary-restaurant side! We will probably have an Artificial Intelligence asking/telling us what is on the Menu!
Wishing you all the best ultimately!
James Constantine.