Home

Chef School Locations

Arizona Chef Schools
California Chef Schools
Florida Chef Schools
Georgia Chef Schools
Illinois Chef Schools
Kentucky Chef Schools
Massachusetts Chef Schools
Minnesota Chef Schools
Nevada Chef Schools
New York Chef Schools
Oregon Chef Schools
Pennsylvania Chef Schools
Texas Chef Schools

Hospitality Schools

California Hospitality Schools
Florida Hospitality Schools
Illinois Hospitality Schools
Oregon Hospitality Schools
Online Hospitality Schools

Chef School Features





Enhance your Culinary Education with Joan Nathan

by Kirk Bangstad
kirk.bangstad@chefschoolreview.com
Chef School Review Columnist

Joan Nathan, dubbed the “Jewish Julia Child,” is a culinary arts star after having published nine cookbooks and appearing on the Food Network.

Nathan A Pillar of the Culinary Arts

The Orlando Sentinel recently ran an article on Joan Nathan as an introduction to her and her new cookbook entitled The New American Cooking. In the article, we learned that Nathan never attended a culinary arts school. Instead, she earned a degree in French literature and wound up working as a press attaché for the mayor of Jerusalem in the 1970s. Her interest in food spawned from her realization that cultural tensions are often eased when people eat together. Her first book, the Flavor of Jerusalem, was published in 1974. The success of that book defined her culinary arts career, and gave her the confidence to dive into the culinary arts field full time.

Increase Your Prospects by Attending Culinary Arts School

Nathan, in writing her first cookbook, found a culinary niche that many people wanted to learn about. Although she lacked a formal culinary education, the topic of her book interested enough people to overlook her potential culinary shortcomings. If you are considering a culinary career, your chances of success will improve if you enroll in an accredited culinary arts school. While it is comforting to hear culinary success stories about those who seem to fall into careers regardless of education, you might as well increase your chances of success by building a solid culinary arts resume.

Many of those that graduate from culinary schools move on to work as assistant chefs at reputable restaurants under well-known executive chefs. Doing this type of work will help you to create a strong professional network, and expand your culinary education in the real world.

Posted on June 9, 2006 at 12:40 PM

Earlier: Culinary Schools--Should They Offer Flexitarian Cooking Classes?
Later: Culinary Education--Entree to Corporate Teambuilding
Go back to Daily Specials archives