In this program, Laura will learn everything from basic knife skills and different cuts, to international cuisines, to safety and sanitation, to baking and pastry, and more.
We asked Laura a few questions about her decision to attend culinary school, what she’s most excited about and how she’s found it so far.
Beelineweb.com: What made you decide to go to culinary arts school?
Laura: Saying that I love to cook is an understatement. Cooking is my passion, and I've always wanted to go to culinary school.
Beelineweb.com: How did you pick The Art Institutes?
Laura: I have always been drawn to The Art Institutes because they are a unique, creative school that’s full of passion.
Beelineweb.com: What is your favourite part of the program?
Laura: I love spending my time learning in the kitchen, and being in the kitchen hours on end definitely satisfies my love of cooking. I also enjoy spending time with others who share the same interest. I love being able to ask my chef instructor any questions while cooking instead of having to Google it like I do when cooking at home.
Beelineweb.com: What are you looking forward to learning the most?
Laura: I am so incredibly excited to further my cooking skills and knowledge and to learn from talented chefs first-hand. I am especially looking forward to learning flavor pairing, presentation, world cuisines, Asian cuisine, baking and pastry, and more efficient culinary skills.
Beelineweb.com: How are you finding the program so far?
Laura: I love it! My first few weeks have been awesome. I’ve met some great people, my chef instructors are very knowledgeable and friendly, and I have already learned a ton.
Thanks Laura, we are very excited for you and can’t wait to taste test your cooking when you’re finished the program!
Check out some of Laura's personal creations below!
|Summer Salad Topped with Toasted Pumpkin Seeds and Feta|
|Vegetable Rolls with Chile Yogurt Sauce|
|Caprese Salad with Balsamic Sheets|
|Fruit Salad Topped with Chive Foam|
|Orange-Maple Miso-Soba Noodle Salad|
|Sesame-Maple Salmon, Brown Rice, and Sauteed Chard|
|Beer Battered Onion Rings|
|Roasted Chicken on a Bed of Mirepoix|
|Farfalle "Zebra" Pasta with Chicken, Mushrooms, and Swiss Chard in a White Wine Mascarpone Sauce|
|Shrimp, Avocado, and Mango Rolls|