Cooking up a Storm
Culinary Arts in the US

The culinary field in the United States and all over the globe is a challenging and rewarding profession for those with artistic inclinations," said Walter 'Spud' Rhea, CMPC, CEC, CCE, AAC. Noting that 'diners eat with their eyes before they eat with their mouths' Rhea said, "Food that doesn't stimulate the appetite visually is not fully enjoyed even if it is consumed.

Variety of color, height, texture, and consistency are as important as taste. An artistic chef or cook of any nationality must consider all of these factors when preparing or presenting food. The increasing inclusion of culinary arts programs within American art schools underscores the creative skills required of culinary professionals and the importance of a formal culinary arts education.

However, just as other art programs are including computer and marketing components, culinary arts education programs are also redefining their roles within broader contexts of business and health/safety issues. While some chefs still develop their skills informally, a formal culinary arts education is an increasingly important component for the detailed demands of the culinary profession. James Trebbian, CCE, of Metropolitan Community College in Omaha, Nebraska said, "Gone are the days [when] one could open and operate a restaurant with an inexperienced staff, and still return a good profit to yourself or your shareholders." Susan Hendee, CCE, of the New York Institute of Technology, Culinary Arts Center in Central Islip, New York agrees. "A formal culinary education is critical for a sense of getting things accomplished," she said.

In the United States a variety of programs offer formal culinary arts education. The American Culinary Federation (ACF), the nation's largest and oldest organization of culinary professionals, has accredited approximately 97 culinary arts programs. These schools are evaluated on a number of criteria, and continual adherence to these standards ensures programs' quality. Typically, culinary arts programs require two-three years of classes emphasizing preparation and lab classes. Culinary programs also offer courses in sanitation, nutrition, menu preparation and business. Most programs offer an associate's degree and various certificates, and many are affiliated with local colleges so that one may transfer credits.

For students desiring a more work-oriented experience, culinary apprenticeship programs are an attractive option. John Morris, CC, the ACF/Association for International Practical Training 1999 Honored Apprentice and recent graduate of the Opryland Hotel Culinary Institute, said "I'm a hands-on kind of person, so apprenticeship was a great opportunity for me." Currently, there are 81 apprenticeship programs sponsored by ACF chapters in conjunction with local colleges. Apprenticeships require a three year combination of work experience and classroom instruction. Graduates earn a certificate and the ACF certification of Certified Culinarian (CC).

Apprenticeship programs and culinary arts programs require students be at least seventeen years of age and possess a high school diploma or its equivalent. Financial aid and scholarships are available. For more information and a list of ACF accredited programs and apprenticeships contact the ACF Education Services, 10 San Bartola Drive, Saint Augustine, Florida, U.S.A. 32085 or call at (800) 624-9458. For further information visit the ACF web site at www.acfchefs.org. You may also find a list of accredited programs and other information in The Guide to Cooking Schools (ShawGuides 1999).

In addition to the large ACF network of chefs, studying culinary arts in the United States offers other incentives. "The typical US culinary school is a dynamic learning environment rich with cultural and social diversity, enhancing the student's educational experience" noted Gary Prell, CEC, CCE, AAC of The School of Culinary Arts at The Colorado Institute of Art in Denver, Colorado. Similarly, Trebbian said the restaurant industry in the U.S. is exciting and competitive because there is such "emphasis placed on 'new' cuisines."

As in all pursuits, one's education does not end upon graduation. Nine levels of ACF certification may be awarded to a chef based on his or her education, work experience and completion of a formal examination. ACF certification is viewed as a strong asset by potential employers.

U.S. Labor Department statistics predict a shortage of skilled culinary professionals in the next ten years. According to Prell, this prediction translates to great opportunities for those individuals seeking culinary employment. "97% of the graduates from the Culinary programs at the Art Institutes can expect to be placed at an average salary in excess of $24,000 per year within six months of their graduation date," said Prell.

Culinary arts graduates might combine culinary skills with other talents. Hendee notes one may combine writing skills with culinary knowledge, as knowledgeable contributors to food related publications are in demand. International students considering study in the U.S. may note the following factors when choosing a culinary arts program: the school's courses and community involvement, accreditation, housing costs, climate, and the transferability of credits to other schools. Competence in English is crucial. The American philosopher John Dewey said "Art is a quality of doing and of what is done." Certainly, the culinary arts programs in the United States pursue quality in all things culinary.

Author
Erin M. Neville
ACF Staff Writer