Culinary School

CULINARY SCHOOL STUDENTS: WHERE ARE THEY NOW?

BY TIFFANY ACOSTA

While most four-year universities are full of students with varying interests, culinary schools are different. The focus is solely on food, not just how to cook it but also gastronomic history and restaurant management, among other subjects. Many people are there to chase their dream of running their own restaurant. But the question remains, what are they doing now?

Two of the most prestigious culinary schools in the United States are The Culinary Institute of America (CIA) and the Institute of Culinary Education (ICE). Richard Simpson, ICE’s vice president of education, said that more than 15,000 graduates have become award-winning chefs, restaurateurs, food media personalities and culinary entrepreneurs across the nation.

CIA alumnus Michaael Henville graduated with an associate degree in culinary arts and a bachelor’s degree in hotel and motel management and now works as the executive chef at Oualie Beach Resort on the island of Nevis in the Caribbean Sea.

“The CIA opened my eyes to a whole new world of culinary arts and the food industry,” said Henville. “The strict regimen of classes and lectures kept our heads focused and tested our love for this industry. Knowing that I was being taught to become one of the world’s most renowned, loved and respected chef instructors humbled me and gave me an even deeper appreciation for this institution.”

One graduate who started his own restaurant is Robby Beaver, chef and owner of The Frisky Oyster in Greenport, in Suffolk County.

The CIA “covers so much more than functional, everyday cooking — from entire courses on specific areas of the world, to menu development, to food psychology, to finance and business ownership, to food safety and understanding required chef certifications that must be renewed annually,” Beaver said.

“Culinary school offers an immersive experience,” he continued. “It’s a dedicated time carved out to focus on learning fundamentals, building skills, honing technique and building connections. The support of the professional staff and all their prior experience is unique to a structured culinary school program.”

Beyond owning restuarants, some graduates aim to pass on the art of cooking by starting their own schools.

Lisa Basini, founder of Baking Coach, an entertainment company offering programs that teach baking to adults and children, earned her certification in baking and pastry arts from the Culinary Academy of Long Island.

“I started the Baking Coach to share my love of baking,” said Basini. “When the business started, we were teaching only in people’s homes. Today we have a commercial kitchen and a designated classroom to conduct group and private workshops.”

Victor J. McNulty, who was classically trained at The French Culinary Institute in New York City, started The Cook’s Studio when he saw the need for recreational cooking classes on Long Island.

Culinary education gives an opportunity not only to aspiring chefs but also to business managers, food studies scholars, critiques and restaurateurs. It’s up to the students to decide for themselves what kind of education they want to have.

“CULINARY SCHOOLS OFFER AN IMMERSIVE EXPERIENCE.”

PHOTO BY LISA BASINI

PHOTO COURTESY LINDA BASINI

- Robby Beaver

Chef/owner

D rawing of the C ia by a nalise b eres