Culinary School

What it really takes to be a great culinary student

Just because you love cooking doesn’t mean you’ll be a great chef. And just because you’re good at cooking, doesn’t mean culinary school will be a piece of cake. Sound surprising? We were amazed at what we learned when we decided to find out what it would be like to go to culinary school.

We picked the brain of Chef Michael F. Nenes MBA, CEC, CCE, who is the Assistant Vice President Culinary Arts General Manager of the International Culinary Schools at the Art Institutes. The accomplished chef and restaurant owner gave us the inside scoop what it’s really like to be in culinary arts school and what it takes to succeed.

What subjects are studied in culinary school?

Chef Nenes: If you go for an associate-level degree, you’ll study the basic fundamentals of cooking and international cuisine, among other things.

Culinary school management degree courses would include classes like purchasing and product ID, learning how to use the menu as a management tool, classes about food and beverage operations, planning and controlling costs and capstone. The capstone course requires students to develop a business plan for a new restaurant.
If you decide to go to culinary school and get your bachelor’s degree, you’ll take upper-level classes that will continue to focus on management skills, including courses on global management, innovation and entrepreneurship.

How much of culinary school is hands-on?

Chef Nenes: Our culinary school system model is as follows:

• 43 % lecture
• 52 % hands-on kitchen work
• 5% externship (similar to an internship)

What it really takes to be a great culinary student

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What surprises students most about culinary school?

Chef Nenes: Most people are surprised to find that it is real college that requires you to study “reading, writing and arithmetic.” The culinary industry wants our students to be able to communicate, solve problems, and develop critical thinking skills as well as be able to manage people. We have embedded these soft skills in the majority of our courses. Here at International Culinary Schools at the Art Institutes, a culinary program is more than cooking.

How long do most people attend culinary arts school?

Chef Nenes: Depending on the degree program you enroll in, we have one-year diplomas, 18-month associate’s degrees and four-year bachelor’s degrees.

Can students still work while attending school?

Chef Nenes: Yes, about 85% of culinary students work part time or full time while attending school.

What are some typical career paths after culinary school?

Chef Nenes: Upon graduation, culinary arts students will be prepared for entry-level positions such as garde manger (a person who prepares and presents cold foods), line cook, or dining room manager in diverse workplaces such as hotels, restaurants, hospitals, or resorts.

Culinary management students, students who learn how to manage a restaurant from front to back, may take positions with restaurants, hotels, food service institutions, catering and other culinary or hospitality-related business.

What are some common traits of a great culinary arts student?

Chef Nenes: Commitment, teamwork, passion for food, and the drive to be the best.

What advice do you have for people interested in attending culinary arts school?

Chef Nenes: Do the research; make sure the culinary school is right for you. Make sure the faculty not only has industry experience, but academic credentials as well. Talk to other current students and find out how they manage their classes. Make sure the school has a wide variety of equipment and food and make sure you’ll be exposed to a variety of different cuisines.

How would a potential student know if culinary school is right for them?

Chef Nenes: If possible, work a few months in a food service operation. Talk to local chefs, both those in high-profile restaurants but also in the average local establishment. Do you have a passion for food or do you cook just because it’s fun? How does culinary school fit into your long-range career goals?

What is your favorite thing about being a chef?

Chef Nenes: Learning to work with new ingredients.

Anything else you’d like prospective culinary arts students to know?

Chef Nenes: Culinary Arts is a professional service and we like to make people happy. Always remember that good food should put a smile on your face.

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