Graduates from culinary schools have plenty of potential paths to follow when it comes to building a career following graduation. Just as students can work toward their online culinary arts degree from anywhere they choose, there are career opportunities to pursue across the globe. Let’s look at some exciting examples of how chefs and bakers infuse their passions into their work in the culinary industry.
There are a wide variety of specializations and passions for culinary arts students to pursue.A chef on the high seas
Most culinary positions remain firmly grounded on dry land, but there are plenty of roles available for chefs who want to ply their trade on the world’s oceans. Cruise ships that serve vacationers and carry them to a variety of exotic destinations have lots of demand for qualified professionals, and chefs can work in many different environments, ranging from preparing sumptuous buffets to serving as an personal executive chef aboard a private ship.
Alumna Jane Dodson combined a love of cooking with an Auguste Escoffier School of Culinary Arts education and vital career service assistance to secure an externship with The Disney Culinary Program as a first step toward becoming a chef on the high seas. With a mix of talent, dedication and support from Escoffier, Jane successfully pursues a very specific dream job.
Working in an intimate, high-class kitchen
Students at culinary arts schools have a variety of dreams, from opening home-cooking restaurants representing their family’s favorite recipes to working for celebrities in the most exclusive setting possible – a private kitchen inside a high-rise penthouse or mansion. One common goal for a variety of students and graduates alike is staying on the cutting edge of cuisine by working in the kitchen of a forward-thinking, well-respected restaurant kitchen.
Alumnus John Hadala used the skills he learned during his time at Auguste Escoffier School of Culinary Arts as well as some help from career services to gain placement in an externship at upscale Denver restaurant Il Posto, an impressive way to enter the culinary profession to say the least. John sufficiently impressed his sous chef, too, eventually earning a spot as a pantry chef at that same restaurant following the end of his externship and graduation.
Catering: A new challenge at each turn
Catering can be especially intense for industry veterans and new graduates from culinary arts schools alike. The need to plan, prepare and plate dishes for major events – perhaps one of the most important days of someone’s life, such as a wedding – requires a strong base of knowledge and a cool head during the most difficult deadlines. Although much different than the day-to-day life of a chef leading line cooks during nightly dinner rushes, catering is no less demanding on professionals.
Alumna Kristen Douglas, a graduate of the Auguste Escoffier School of Culinary Arts online culinary arts degree program, used her degree to fuel her catering business, The Main Event of Utah.
“For me, having access to the school online means it is now possible to receive the culinary education I have desired, while still being able to grow my business and take care of my busy family, without even having to leave our valley,” Kristen said. “It is awesome that in my lifetime, we have developed the technology making this educational venture even an option. I am grateful for the opportunity, to say the least.”
No matter where you’re based, the Auguste Escoffier School of Culinary Arts online program offers you the learning pathways needed to gain professional proficiency and start on your course toward becoming a professional chef. Check out our alumni profiles to learn more about the many ways our graduates pursue their passions, and get in touch with us today for more information.
