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Believe or not there is a difference. Years ago we tested our staff and students using an analytical tool called The Predictive Index. The index was uncanny in what personality traits it uncovered. We had our Deans take the test as well. We were looking for a student with the same DNA as Jacques Pepin. Well, we didn’t find a budding Jacques but we did catalogue the personality differences.

Actually the differences are pretty logical. To make a vast generalization, pastry chefs are very precise and analytical while culinary chefs are more reactive and instinctive. Think about it. A pastry chef has to measure and check, if even the pinch of salt is left out of the pastry crust, there is no point of correction once it is in the oven. Likewise, for a culinary chef every day presents a different challenge. Every product from the variable marbling of beef to the sweetness of a tomato takes a palate and adjustment to cooking techniques to compensate.

We find in our student profiles that people in culinary come from backgrounds such as real estate, military, teachers and wall street professionals. Pastry people are architects, interior designers, a former Miss Venezuela and medical workers-including a large proportion of former dentists!

If you are interested in becoming a chef, don’t hesitate….please speak with one of our admissions counselors if you want help in determining which DNA runs through your veins. You don’t have to have one of those a previous professions to attend the ICC. Just bring your passion! And we will help you love what you do.

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