Culinary Education Heating Up at Arkansas Colleges

by Jan Cottingham  on Monday, May. 5, 2014 12:00 am  

Dixon had previous experience as a chef in the Navy and had no plans to re-enter the field after she left the service. She attended graphic design courses for a couple of semesters, but came to realize that she “really missed being in the kitchen.”

Dixon has these words of advice for those of a mind to pursue a culinary career: “It’s a really hard job, and if you don’t love it, you’re not going to make it.”

As for the institute, Dixon said: “All the instructors there are really great chefs and they have really big hearts to help the students actually learn and actually grow and actually become something.”

The food service and hospitality industry these days simply demands a higher level of knowledge and skill than previously, Gold said, and the institute is providing that.

But he has other goals. “We always wanted to make the central Arkansas market a culinary destination. I think we’ve taken great steps to doing that.”



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