Many people believe that the increase in enrollments at culinary schools throughout the country is due to celebrity chefs and cooking contests. There is no doubt that television cooking shows and 24-hour food programming are major influences. It’s the idea of a general career shift that many adults seek after long careers in the same field.

The Institute of Culinary Education in New York City specializes in career transitions. It offers diploma programs in Culinary Management, Pastry and Baking Arts, and Culinary Arts. Many people who go to culinary school want to become a chef. The career opportunities for those with a culinary diploma are limitless. They can be personal chefs, caterers, beverage managers, recipe testers, food stylists, or food media journalists.

Edward Foppiano worked in New York City’s financial services industry when he decided that he wanted to reevaluate his career. “Cooking was always a hobby for me, and it was very relaxing to be in the kitchen,” says Foppiano, “I came to a point in my career where I said to myself, ‘Do I really want to be doing this for another 30 years?'”He found the answer to his question at ICE’s Culinary Arts program. His long-term goal for the future is to become an Executive Chef.

As well, those who are passionate about the performing arts turn to the culinary arts in order to express themselves in a new way. After growing up in Pittsburgh, Casey Duffy hoped to pursue a career as a theater actor. She also attended college in Virginia. She realized her passion for cooking and decided to make it a career one year after she arrived. She hopes to return to Pittsburgh after working with four-star chefs such as Daniel Boulud for the next 10 months.

Today’s culinary schools offer much more than basic baking skills. They also teach palate development and cooking skills. To address the high interest of students in entrepreneurship, many schools offer culinary management programs. “Many of our students now go for the double major, to learn the cooking and business side of food,”Rick Smilow, President of ICE.

They must be doing something right. The International Association of Culinary Professionals awarded ICE its 2008 award of excellence -, in essence, the closest thing to the culinary world. “school of the year.”

Tired of your daily grind Log in to www.iceculinary.com/grindCall 1-888-319-CHEF to get more information.