Photograph of Chef Theresa F Koch.

So you want to be a chef? Well let me give you the insight into the world of culinary schools. Two culinary schools an externship and forty thousand dollars later here I sit with the title CHEF. Would I do it again well lets go over it and you decide. Several years ago I started to research culinary schools the glamour of being a chef seemed to ring in my mind. After all look at the food channel? First tip don’t be blinded by stars, culinary school can and will be stressful at times. From stinky grease traps, garbage duty, culinary math then trying to get precise knife cuts you will want to pull out your hair at times.

The first school I walked into did it for me I could smell the herbs and spices the saucier kitchen brought tears to my eyes I knew this was what I was to do. But at the same time pastier rang true to me. So I enrolled to learn to be a pastry chef. For almost five months I saw nothing but class room from English and communications too human resources I longed to be in the kitchen. Well finally the day came and the stress started to hit home. Would my crème anglaise taste right are my baguettes uniform in size? The chef I had was tough I saw him spit out someone’s muffins yelling would you eat this garbage? Do any of you really care? Why are you here wasting my time? I started to cry I said yes I care from the first time my mother made Easter candy with me I started to care! I think?

After a few more classes and tutoring for the math to stay on the dean’s list and extra knife skills classes, I again passed by the saucier kitchen my eyes watered at the glorious smells. I went to the office and said I want to change to culinary arts I must know it all. I changed and just a few weeks later I was called into the finance office your tuition has changed from a hundred and fifty dollars a month to over one thousand a month. I thought I would faint I had been here so long I was on the dean’s list and the national deans list. I broke out in tears and left school that day. Once home I just did not understand this after quitting my fulltime job and working part time in the school library then going back to school in my early forties I didn’t know what to do I certainly could not afford that much.

The next morning a friend told me of another excellent culinary school so I went to see it. Once there I realized this school though smaller in size was perfect for me. So I talked to the counselor, wrote an essay winning a small scholarship then enrolled. I started fresh from the start with my class though they said I could start where I was at the other school. I was very glad I did the smaller classes at this school with personal attention made the learning much easier and enjoyable. I kept my grade average right up till the last class when I got sick I missed three days and my A went to a C in this class. I cried at all my work through the two schools and extra studies but I graduated on time with my class. Would I do it again? Yes as I stand in my works kitchen with the title Executive chef I smell the herbs and spices of the soups and sauces I have made and still a tear comes to my eyes. Through all the culinary chaos I am a chef.