 |
|
photo by steed media service
|
Everyone has to eat. In America, we tend to eat a lot more than we
should. Our culture has turned food into more than just fuel for our
bodies; we celebrate around it, express our gratitude and admiration
with it, and even hold contests where people are awarded for consuming
large quantities of food in a short period of time. All this
fascination with food has created a demand for chefs and specialty
cooks that is higher now more than ever before. So the abundance of
culinary arts programs around the nation should come as a surprise to
no one.
The Art Institute alone has 35 locations in North America, including
Atlanta, Chicago, Houston, Los Angeles, Philadelphia and New York. AI
offers one of the most extensive and popular associate degree programs
in culinary arts in the country. AI also offers diplomas in baking,
pastry, and culinary skills, as well as bachelor’s degrees in food and
beverage management, and culinary arts management. Graduates come to
any kitchen equipped with a foundation in health, safety and nutrition.
They also learn advanced techniques with sauces, meat and fish,
vegetables and starches, and salads and desserts.
Whether you chose to pursue a two-year associate program, or a
four-year bachelor’s program, the doors that professional training in
culinary arts opens for you are limitless. In Atlanta alone there are
over 8,000 restaurants. And remember, a culinary artist not only works
in restaurants, but in destination luxury resorts and in catering. Many
with a more entrepreneurial spirit venture out on their own.
Just ask Tony Morrow. The restaurateur is the owner of The Pecan
Restaurant, College Park, Ga.’s only full-service fine dining
restaurant.
“We’re not a quick-service restaurant,” says Morrow. “I think that the
most important thing in a [successful] restaurant is service. From the
time [customers] come into a restaurant until the time that they leave
… we want to make sure that customer is taken care of.
“. Restaurants are a very risky proposition. And while people will get
behind you and support the restaurant, finding people to invest in a
new venture is difficult; and a new restaurant is even more difficult.”
-kiara pesante
For more information, visit www.artinstitutes.edu.
