Saturday, September 14, 2013

Once again I'm terrible at this blogging business.....

It's now fall of 2013, this is another attempt to be consistent with posting.
New things have been happening and I think it's time I post something again.

I made the decision to go back to school after a long hiatus.
Culinary school to be exact. ICE (Institute of Culinary Education). 3 days a week I'm boarding a 6:30am bus to Port Authority and taking a subway to 23rd street to attend my morning Management classes. The first few classes were hell- I set my alarm at 5:00am and it blares until 6:00am while I gather the willpower to drag myself out of bed and try to make myself look halfway decent. Fresh coffee awaits me in class but it's too early to try to socialize with the 15 other students that make up the class.

These other students are from all walks of life, some who are doing a complete career change, some who already own their own restaurant/business, others fresh from high school trying to break into the food industry business etc. I sit quietly nursing my coffee, go over my notes and try to organize my thoughts.

FAQ

Why culinary school?

I want to own my own business, I have a wide range of interests and have dabbled in much but I have the most experience with the food industry. The goal would be to eventually open up a restaurant with my own concepts for the menu and successfully train a team of people to make this a reality. I feel that I can get a stronger foundation in cooking techniques & business management through the school that I would otherwise have a hard time trying to figure out just through experience alone. I believe that it is possible to be successful in the food/hospitality industry without formal schooling for it, people who hail from the "hard-knock" school, but I also think that a formal culinary education will help me in my real-world experience - basically get on the fast track of things instead of doing everything the hard way. It is the same vice-versa, school can't take the place of being on the job and experiencing the heat (har har har)- I want to be more efficient about this which is why I am taking both the Management Program & the Culinary Arts Program.

Why ICE?
I did a lot of research and talked to a lot of people trying to gain some more perspective to answer the question:
"Is it worth it?"
What really tipped the scales was the Management program that ICE offered that the other schools have not yet integrated and of course the discount they offered for students taking both Culinary & Management. I want to OWN MY OWN BUSINESS. This class is focused on analyzing the food industry, breaking down the components of "management" & forming a successful business plan.

For the next few months I'm going to blog about my experience with the Culinary Arts & Management program through ICE.
(My cooking classes start on October 24th)

Cheers!