why i went to culinary school

by jenna on December 7, 2010

I get asked a lot of questions about culinary school, the most popular being is it worth it?

When you go to culinary school, you pretty much sign your life away for a year and a half (or more!), along with your bank account, waistline and overall well-being. It’s challenging, it’s intense, it’s expensive and it’s long.

It’s also wonderful, rewarding and a whole lot of fun!

First of all, I did not go to culinary school with any intention of ever being a chef.

Yeah, that probably sounds weird, but I really just wanted to learn everything possible about food so I could write about it to my best potential. I went to culinary school to learn classic French cooking and baking techniques so I would have the ability to, someday, develop my own recipes.

Basically, I wanted to know what I was writing and talking about.

And it was very important to start with the basics—what makes a good sauce? How do you make a classical genoise cake? What goes into homemade puff pastry?

So, when I was twenty two years old, I took out one hundred percent student loans, traded in my heels for clogs and got going.

One week later I wanted to quit.

It was so much harder than I ever expected and I felt like everyone else had way more experience that I did.  There were hardly any girls at all in my program and the chef instructors weren’t exactly warm and fuzzy.

However, I’m very glad I stuck it out. It was a decision that I’ll never regret, even though my student loans desperately cramp my shopping style and I still have major issues chopping onions…but that’s another story.

I guess you could just say that I’m really in love with food—the whole process and art of it.  It’s what makes me tick and I do believe that going to culinary school has helped me get to the place where I am now.

Now, that all being said, do I think you need to go to culinary school in order to be successful?

Absolutely NOT.

Some of the most successful chefs and food writers that I know never had any formal training. They learned by being go-getters in the industry. Experience is often valued more than eduction in this world, and if you think you have what it takes to be a successful chef without going to school, go for it!

Start from the bottom and work your way up. Work for free. Make sacrifices. Take big risks. Do whatever it takes to get in the company of someone who has made it big, and then learn how they did it.

It’s all about the passion. Like anything in life, you’ve gotta really want something bad in order to make it happen for yourself.

Before signing up for a very expensive culinary program, make a list of your goals on paper.

I decided to go to school because I’m very education-orientated. I LOVE being in school and learning. It was important to me to have another degree and, selfishly, I wanted that degree to be from Le Cordon Bleu.

Don’t ask me to cook rice though. Now that’s another story.

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{ 78 comments… read them below or add one }

Jessica @ How Sweet It Is December 7, 2010 at 1:41 pm

Love hearing your perspective on this. Some days I think I would love to go to culinary school, just to learn more and because I love food so much. I would go for the same reason you did… to learn so I could write about food to my fullest potential.

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megan @ whatmegansmaking December 7, 2010 at 1:42 pm

oh I so wish I could go to culinary school. I know it wouldn’t be the wisest choice for me right now, but like you, I just love food! I come home from work and bake to relax. I try to recipes for adventure. I think about it all the time. Maybe someday, when we have some extra money and free time I can take some classes just to learn. Until then I’ll do what you said – practice, get experience, try new things and ENJOY it!

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Hillary [Nutrition Nut on the Run] December 7, 2010 at 1:46 pm

I was really considering culinary school after high school graduation; though, I made the choice to get a 4-year degree first. If I ever decide to go for it, it would be to become a better food writer as well. I have no desire to become a restaurant chef. My (chef) hat’s off to you for taking on the challenge!

Have you eaten at The CIA Greystone restaurant in your neck of the woods? YUM!

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Liz @ IHeartVegetables December 7, 2010 at 1:50 pm

It seems like such a cool experience! I’m sure it’s tons of work, but you must be proud of all your accomplishments! :)

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Heather (Heather's Dish) December 7, 2010 at 1:59 pm

i’ve always wanted to go to culinary school but don’t think it would be great now that i have a family (read: husband) and need to work. but i love your story and think that it’s totally worth it if you can!

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Angela @ Eat Spin Run Repeat December 7, 2010 at 2:01 pm

Great post Jenna! I’ve often wondered if I should have gone to culinary school rather than pursuing the career path I’m currently on, mainly because I LOVE food so much and am fascinated by it. Great to hear your take and thanks so much for the info! :)

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Angie December 7, 2010 at 2:03 pm

Another piece of advice I would give is to look into the CIA if you are serious about being a chef. Best school in the country! (Alum here) ;-0

Love the blog.

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Beth @ Beth's Journey to Thin December 7, 2010 at 2:03 pm

Great post. It seems like you did the right thing judging from where you are now~!

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Lauren at KeepItSweet December 7, 2010 at 2:05 pm

thanks for posting this… i have toyed with the idea of going to learn about pastry (pipe dreams) many times, but wouldn’t want to commit until i think it makes 100% sense

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Runeatrepeat December 7, 2010 at 2:05 pm

I come here for the stories and recipes, but stay for the pictures. Beautiful.

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lindsay December 7, 2010 at 8:28 pm

totally agree! love the figs shot especially!

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Maria December 7, 2010 at 2:06 pm

Great job for sticking with it, how rewarding! Love that photo of you in the hat-too cute!

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Tracey @ I'm Not Superhuman December 7, 2010 at 2:06 pm

I love your culinary school stories. I know it wouldn’t be right for me, but I admire you for going at it especially with the pressure to get a job ASAP after graduation.

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Estela @ Weekly Bite December 7, 2010 at 2:08 pm

What a wonderful story. I’ve been following your blog from the very beginning. Its been great seeing your blog grow and develop since your culinary school days :)

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Val @ Balancing Val December 7, 2010 at 2:08 pm

I am in my 3rd week of culinary school at the Natural Gourmet Institute in NYC. It is a HUGE change and a HUGE expense. The first thing i realized and very quick was that you won’t make it if you dont truly love it.

I am lucky enough to be EXCITED to go into the city and still find the strength to be alive during 8 hours of bean and grain lecture when you have worked all week and come home at 1:30am.

I consider myself so so lucky to have this opportunity and no matter where that takes me, ill never take it for granted.

Its totally worth it ;)

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Stephanie Powell December 7, 2010 at 2:10 pm

I have always wondered what it would be like to go to culinary school… especially since there is a great one here in Austin, TX. But then, I think that there is no way because I’m still trying to pay off my Texas A&M student loans, which like yours, seriously cramp my shopping style!!! In the mean time, I will have to live vicariously through your culinary school stories :)

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Amanda (Eating Up) December 7, 2010 at 2:10 pm

Ah don’t ask me to cook rice either!

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Jenna K December 7, 2010 at 3:02 pm

My mom shared with me the magic number to cooking rice: 17. Bring the rice and water to a boil, then cover and turn down to very low and let simmer for exactly 17 minutes. Fluffy rice!

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Michelle @ Turning Over a New Leaf December 7, 2010 at 2:12 pm

I love it. I’ve considered going to culinary school for the same reasons–to know what I’m writing about and to learn how to develop recipes.

But right now I’m waiting to see what happens with my husband’s military career plans before enrolling anywhere. Also helps that the closest culinary school is 400 miles away.

But someday.

I love school, too. I work at a university, and I am constantly reminded of how much I miss that love/hate relationship with being a student. Someday I’d like to get a masters degree in photography and also take some classes (if not a full certificate or degree program) at a culinary school.

We’ll see where God puts me. :)

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Manissa December 7, 2010 at 2:21 pm

I love your blog, especially the way you write. Your photos and recipes — well don’t even get me started. I love the fact that I can learn things from your blog, like, I can get a perspective of how things went when you were at LCB :) I’ve always wanted to go to attend culinary school but we’ll see how things go. I guess now I just gotta finish college first and then think about the possible next step. But thanks for being an inspiration!

P.S. When it comes to rice, there’s always a rice cooker ;)

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Beth @ www.DiningAndDishing.com December 7, 2010 at 2:24 pm

Oh my Jenna, I don’t think this post could have come at a more perfect time for me…

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notyet100 December 7, 2010 at 2:25 pm

so true,..:-)

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Stacy @ Every Little Thing December 7, 2010 at 2:35 pm

I have a friend that wants to go to culinary school for much the same reason. I’ll make sure she reads this entry!

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Sara December 7, 2010 at 2:44 pm

Now that I like to cook I think the experience would be wonderful and so helpful but I would also be scared to death!

About the onions–do you mean cutting onions like a pro or the fact that they make grown adults cry like babies, unless they are wearing contacts? I hate chopping onions because I have to time out for some time to recover…until I discovered my Onion Goggles. Not kidding, they are awesome. I look like a dork but they are “fashionable” in a tortis shell look and they really do work! I just picked them up over Thanksgiving weekend and I’ve happily been chopping onions since. Now I just need to learn to chop onions like a pro instead of the way I do it, which I know probably isn’t right.

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Jenna K December 7, 2010 at 3:00 pm

Check out The Pioneer Woman’s way of chopping onions. I used to haaaaate doing it, but then I saw how she does it, and it’s seriously changed my life. No joke.

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Cassidy @ takingmyplace December 7, 2010 at 3:14 pm

Wow! You can find Pioneer Woman’s how to chop onions here: http://thepioneerwoman.com/cooking/2008/01/how-tochop-an-onion/
Thanks for the tip- it does seem life-saving!

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Sara December 8, 2010 at 10:59 am

Oh thanks so much Jenna and Cassidy for the link! :)

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Cassidy @ takingmyplace December 7, 2010 at 3:10 pm

Thanks for this post! I’m currently contemplating going back to schools and my biggest concern is the enormous expense. It is nice to know that other people take out loans to follow their passions.

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Camille December 7, 2010 at 3:11 pm

I really, really like this post.
Part of me has always wanted to go to culinary school but I don’t know if I’m cut out for it :/

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Emily December 7, 2010 at 3:16 pm

Thank you so much for posting this Jenna. I read your blog daily, and don’t often comment, but I just wanted to let you know that I really appreciated this post. I’ve been debating the entire four years of my undergraduate degree whether or not to go to culinary school after I finish, and I’ve recently decided that it’s the right choice from me. It’s really reassuring to read this post and know that I’ve made the right decision, thank you :)

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Red December 7, 2010 at 3:16 pm

I thought about going to culinary school but the cost is ridiculous! Even though my GI bill would have paid the majority of it, I figured I’d be better off working for free (to learn) with no debt rather than being in debt making money to pay the loan (still learning). In my experience the best way to learn anything is by some good ‘ol OJT. That’s why I never went.

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pistou December 8, 2010 at 9:22 am

Couldnt agree more! Im still paying of loans from Culinary School 10 years ago… and my BEST training was ALWAYS in the kitchen.. hands on..working at restaraunts, cooking at home, etc. In hindsight would I have done it differently? Probably. After 7 years in professional kitchens, Im in Finance now =) I think the percentage of culinary students that actually make lifetime careers out of it is not that high.. and for the price tag of that education .. you had better be absolutely positive.

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Madeleine @ Stepping to the Bright Side December 7, 2010 at 3:37 pm

Thanks for sharing your opinion on this… Lately I’ve been toying with the idea of going back to school- either for cooking or nutrition (or both!) I too LOVE being in class, but don’t really love being in debt. I guess I’ll keep at my acting thing for now and see what life throws my way ;)

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Jillian @ Reshape Your Life December 7, 2010 at 3:43 pm

I love that you are so passionate about something that you just had to learn as much as you could. I’ve contemplated taking classes for various other things that interest me. Reading posts like this make me really consider it. :)

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Jen December 7, 2010 at 3:49 pm

I think it’s simply great you stepped out of your comfort zone and went after what you wanted!

And student loans? Hah – let’s not even go there! I’m $150,000 in debt JUST from student loans (making payments of $1100/month! – no heels for me!) – not to mention all those other bills, car, FOOD, etc etc etc.

And I hate my job!

At least you are passionate about what you do. But we all have different paths. I’ll find mine one day…or marry into it ;)

:)

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Jen December 7, 2010 at 3:51 pm

Oh – what made you decide to follow the food part though versus the writing – such as journalism?? Specifically because you only wanted to write about food?

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J. December 7, 2010 at 4:17 pm

Consider yourself lucky with regards to the one-year culinary school and student loans.

I have 8 years of 100% full loans. And I dislike my profession. Worse, I can’t do it. I’ve unfortunately had to dwindle myself down to working a lot in a dead-end job I despise….but pays little more than a high schooler makes at an odd job. Making much less than my education even calls for.

….and that is why I sit in an apartment without furniture and my clothes get worn about 5 times in a row….

Having faith that becoming a better person with a truly good heart and a belief in a higher power will somehow get me through it all.

Plus, so many more so worse off. Elizabeth Edwards died today…such an unbelievably strong, strong woman. So fierce and determined. And now her little kids left without her at Christmas….those are the things that truly keep me humble.

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JC December 7, 2010 at 6:19 pm

And…another ray of sunshine from the Empty Nut Jar. What is Jenna supposed to do about it?

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JE December 8, 2010 at 6:33 am

Jenna comes across as a very grateful gal. She doesn’t need death and other people’s misfortune rubbed in her face.

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Krystina (Basil & Wine) December 7, 2010 at 4:21 pm

Great post. I’m in love with food too. Completely and totally head over heels and batty for food. However, I, too, have issues with rice.

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Sarah (Running to Slow Things Down) December 7, 2010 at 4:29 pm

I loved reading this!

I considered culinary school before deciding to go for my degree in nutrition.

I don’t blame you for wanting a degree specifically from Le Cordon Bleu. You should be so proud of all your hard work!! :D

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Krista (kristastes) December 7, 2010 at 4:32 pm

You definitely can’t sit on your butt waiting for something good to happen. I take grad classes in areas I’m interested for the hell of it…it’s worth the slightly smaller wardrobe. Education always goes with you, things don’t! :)

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Averie (LoveVeggiesandYoga) December 7, 2010 at 4:37 pm

“Experience is often valued more than eduction in this world, and if you think you have what it takes to be a successful chef without going to school, go for it!”–

Love this and I think this is true in MANY fields and jobs. There are some things that you truly have to have the letters behind your name or the credentials on paper to be taken seriously (or not sued for malpractice) but just getting in the trenches, not being afraid to work your a$$ off, for FREE, and for long hours. And to go in debt in order to pursue your passion, to sacrifice other aspects of one’s life…yes, sometimes this IS the best way to get your foot in the door, or to learn.

I love this post. I love how honest you are about your goals. I went thru my master’s program in psychology but never really wanted to be a shrink. I went thru my yoga teacher training program, my lactation consultant program, my real estate license, without truly wanting to “work in those fields”. Education is a beautiful thing and just learning to learn for the sake of personal knowledge counts for so much.

Sorry to ramble. I love this post :)

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Natalia - a side of simple December 7, 2010 at 4:58 pm

Great post, Jenna. I love reading through your older archives and your culinary school chronicles are some of my favorites. Thank you so much for sharing so much of your incredible adventures, even the tears and the most heart wrenching, along with the nutella and the wine. You’re so right about passion. You need it in life. It makes us who we are. And a bit of faith is the perfect “fairy dust” or “powdered sugar.”

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Paige December 7, 2010 at 5:39 pm

Those are the same reasons I went to culinary school. People are always surprised when I say “well I never wanted to work in a restaurant — I just wanted to learn more about food.” My school was all about health-supportive cooking, so I learned so much about vegetarian, vegan cooking and other special diets. Hopefully knowing all this will make me a better RD…if and when I actually start those prerequisite classes. It was expensive (like, really) but I had a wonderful time there!

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Dee December 7, 2010 at 5:43 pm

Quote: It’s all about the passion. Like anything in life, you’ve gotta really want something bad in order to make it happen for yourself.

AMEN.

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alison December 7, 2010 at 5:44 pm

I can’t cook rice, either.
I’d like to go to pastry school someday, but I’m much more of a homey baker and I’m not sure I’d do well with all the fussy desserts.

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TraciJ December 7, 2010 at 5:50 pm

Loved your post on Culinary School ~ I could not agree more. I graduated from the CIA/Hyde Park and also thought it was the hardest thing I have ever done, but I loved every minute of it! I am not currently in the food business, but plan to return to my culinary roots some day and open a cafe near a college campus on my terms!

PS: I also met my husband there, Bonus!

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Lacey @ Lake Life December 7, 2010 at 5:51 pm

Absolutely love this post :-)

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Ffion December 7, 2010 at 5:56 pm

Hi Jenna! I feel a bit awkward introducing myself as I feel that I know you so well as I have been following your blog for about two years, and have seen all the ups and downs, and the amazing adventures! Crazy thing is that you never knew this little Welsh girl was reading all about it! I have to say that I just love your blog, and I like to believe (perhaps delusion-ally) that if we didn’t have an ocean between us, we would gee along brilliantly. If you’re ever in the UK we should definitely find a pub and drink some good wine!(or beer, while in Rome, and all that…)!

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Ffion December 7, 2010 at 5:58 pm

uh oh, I got completely carried away with introducing myself, that I forgot to comment on your post. I would love for someone to teach me the proper way to do everything, from scratch. Did you have any other culinary qualifications before you started at the Gordon Bleu?

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jenna December 7, 2010 at 6:05 pm

hi :) Nice to “meet” you! No, I didn’t have any other culinary qualifications before going to school…other than the fact that I loved to eat!

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Ffion December 8, 2010 at 4:57 am

I think I’m more than qualified at eating, there’s hope for me yet then!

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Stephanie Rose December 7, 2010 at 6:03 pm

Jenna, it’s like you read my mind! I’m taking a cross country road trip next week, and headed your way to check out some culi schools. You’ve been a huge inspiration throughout it all. I love this post, (and your blog, of course) and it couldn’t have come at a better time!

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Katie December 7, 2010 at 6:08 pm

It’s so cool that you knew what you wanted to do with culinary school and YOU ARE DOING IT! :)

Really inspiring post.

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Mary @ Bites and Bliss December 7, 2010 at 6:13 pm

I’d love to go to culinary school!! It’s something a lot of people only dream of so it’s pretty awesome you took the chance to go :)

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Sarah K. @ The Pajama Chef December 7, 2010 at 6:26 pm

love this! i’m not interested in the culinary school route – or food/nutrition/etc. that so many bloggers are… but i love your passion :)

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Clare @ Fitting It All In December 7, 2010 at 6:35 pm

Beautiful post. I’m considering culinary school (or another degree of some kind) and your passion makes me feel that it would definitely be worth it.

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chelsey @ clean eating chelsey December 7, 2010 at 7:00 pm

I love being in school too (hello, teacher!) – and would absolutely adore going to culinary school!

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Cara Craves... December 7, 2010 at 7:01 pm

Great story!
I think it’s fun to be educated in some that you truly love.
Makes the pain and hardships more worthwhile

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Paige @ Running Around Normal December 7, 2010 at 7:04 pm

So encouraging. Not everyone stops their life to go to culinary school. Seems like it was worth it for you! :D

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Amy D December 7, 2010 at 7:17 pm

Thank you for this post! I have been a loyal reader for a little over and year and your blog has inspired me to consider culinary school. I just graduated in May with a bachelors degree in social work and am now working in the feild. I really don’t want to be a chef but the idea of learning more about food and cooking/baking really interests me. I have thought about owning a cafe or bakery but don’t feel necessarily driven in any direction. Plus, since I just finished a degree in a polar opposite feild I would feel like I’d whasted time & money… although I know my education was an investment in myself. Anyway, I just wanted to acknowledge that I love your blog and think you are fabulous! Keep up the great work. :)

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Wine Girl (Kitchen Doesn't Travel) December 7, 2010 at 7:37 pm

I get it. I’m totally a school nerd! I’m always thinking of reasons why I should go back…but they all basically boil down to the fact that I am and always will be a school nerd!

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Angelina December 7, 2010 at 7:58 pm

Love this post! Was actually supposed to be enrolled at the FCI by now, but sometimes life happens and we play the cards we are dealt. Instead, I’ve decided to pursue my dream of becoming a chef the “old fashioned” way and have started blogging about it. It’s hard work, and I love every second of it.
Ciao Ciao!

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Jessica @ The Process of Healing December 7, 2010 at 8:35 pm

Thanks for sharing! I’m debating going to culinary school.

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Brenna [fabuleuxdestin] December 8, 2010 at 4:06 am

Thanks for posting this Jenna! I probably ask every chef I admire that question – everyone has their own personal belief about it! I enjoyed reading your reflections.

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Kristen December 8, 2010 at 4:55 am

Jenna –
First of all, I stumbled upon your blog while looking for Northern CA based blogs and love it!
This post is very timely as I am moving to San Francisco next month and am quitting my miserable desk job and looking for a career shift. I am trying to decide now if I should take the huge risk and finiancial burden of culinary school or use my degree in Human Nutrition, Foods and Exercise and pursue personal training… all I know is that I love food, I love exercise, I love to learn, and I love to teach… and I need to find a way to incorporate them all.
Thanks for your insight; this post is making me think a lot more about my upcoming decision.

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Erin @ small things December 8, 2010 at 4:56 am

“It’s all about the passion. Like anything in life, you’ve gotta really want something bad in order to make it happen for yourself.”

This was the message i needed to hear this morning. thank you.

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jessica December 8, 2010 at 7:25 am

Sounds like a great adventure!

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Tab - Just Weighing In December 8, 2010 at 7:42 am

very interesting perspective and inspiring too!

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Amber K December 8, 2010 at 9:32 am

What a great perspective! I would never want to go to culinary school, but I think the reasons you went are really cool.

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Stephanie December 8, 2010 at 9:37 am

Great post… thanks for sharing!

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Kris December 8, 2010 at 10:05 am

I love that you went to cooking school to be a better writer – and that you didn’t quit when it got tough. The more you know about food, the better your writing will be.

I too am miserable at chopping onions. But I finally learned the secret to rice. Boil the water, then add the rice and IMMEDIATELY turn down the heat to low. It will be perfect. I promise.

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Lisa December 8, 2010 at 1:14 pm

I love this post

I would absolutely LOVE to go to culinary school to learn everything I possibly can about food. I love love love food and find it so interesting.

Jenna, are there any books out there that teach you the fundamentals and techniques for cooking and baking, such as what does baking powder and baking soda do and when to use them?

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Heidi - Apples Under My Bed December 8, 2010 at 3:23 pm

Great story, thanks for the inspiration :)
Heidi xo

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Kristy December 9, 2010 at 5:14 am

Yes! Yes! Yes! I’m selfishly glad to here that you thought about quiting. I started culinary school about 3 months ago and felt so terrible for having those thoughts my first couple weeks but truth is being at that school with those people and new thrilling materials at your finger tips is something I truly adore <3

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Gillian G. December 26, 2010 at 10:49 pm

Alright, I feel a little awkward posting a comment, but I simply must – Jenna, I have been reading your blog for 3 years and I even went back and read every single post I had missed from the beginning! Your journey has been amazing and just freaking cool and a true joy to follow. You are such an inspiration to me – I’m not a Southern girl, but I too go to college in South Carolina (Converse, in Spartanburg) and am an English major (repreSENT!) with dreams of becoming a food writer. I didn’t go to Paris but instead spent my spring semester of junior year in Florence, Italy, and that’s what made me realize that I have to be around food as a career. I started my food blog there :) And now I am planning on attending culinary school for baking and pastry after I graduate in May, because I fell in love with bread. I’m looking into the CIA at Greystone, actually, because I’m craving another change of location. There have been countless posts that I’ve wanted to comment on but I just kept waiting and waiting…and I saw this and had to comment, because I feel like I could have written it myself – thank you for reassuring me that my venture into culinary school is worthy! It scares the crap out of me, but in a good way, I think. Anyway, I just wanted you to know that you are so inspiring to me and that I love the new direction your blog has taken.

On an English-major-turned-food-writer note, have you read MFK Fisher? I wrote my senior thesis on her and I know you would just love her (if you already don’t, of course!).

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ed koepke February 7, 2013 at 11:41 am

i went to a culinary school in connecticut in 1991 after 3 months and $5000 dollars later i got a fucking certificate now comes the sick part. everyone found work sometime within a year i didnt . course being learning disabled and having food allergiers dont fucking help. i siggned up for a audit class ya know pass /fail so i passed . but did it help me find a job? fuck no! so after 2 years i got a job at mcdonalds . nobody helped me find work so i did it my self so after 3 years or so i quit and after a few years i did some pizza delivery jobs got sick ended up in the hospital in 1998 no insuance 10,000 dolars later. the hopsital paid for my bill . in having a rare disease. i finally got out of the restaurant business. course my former mcdonalds boss died so i made up a fake job reference to get me a real job 40,000 office job . i love it. and no more culinary shit. having allergies to wheat, corn i cant stand it anymote now 42 i live with my parents and now im fucked up so uh to eveyone ? find a real fucking job

ok?

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