Why doesn’t the coursework at traditional culinary schools reflect the diverse cooking happening in today’s restaurants?
introduce students to ingredients and flavors in their respective Mexican and Chinese cuisines, and teach the cooks how to use them.in New York and a graduate of the recently closed Natural Gourmet Institute, says culinary schools should do a better job of preparing students for restaurant realities. “I had a grad come in who had never used a deep fryer,” she says.
The Culinary Institute of America has to reckon with not only a shift in student interests but the evolving role of chefs as well, according to provost Mark Erickson. He graduated from the associates program in 1977. “Before, we were preparing someone to put on a white coat and work the line at a hotel, but that’s changed,” he says.
For those that can’t or choose not to attend culinary school, restaurants that focus on regional cuisines offer cooks another way to learn skills and flavors that interest them. Davila says since opening her restaurant, she’s been floored by the amount of Latinx cooks who apply. Many say they’re seeking out her kitchen specifically to learn Mexican cuisine. “It was so emotional for me because they want to learn the food of their heritage,” she says.
Seeing someone who looks like you in a leadership role can also impact a cook’s trajectory. Back in Brooklyn, a Brownsville participant took Sanders’s recommendation to intern at
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