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Culinary Apprenticeship Grads Share Insight

Culinary Apprenticeship Grads Share Insight

After nine months of intense training and 420 hours of apprenticeship work, Emmoni Wise and Katie Gotsick are no longer aspiring culinary students. Instead, they are among the nine students who graduated from the Culinary Apprenticeship program this summer. To us, their family and their friends, they are now chefs.

“I loved the program, and I especially liked the externship experience,” said Emmoni. “The program has helped me multitask and be quicker at doing things in the kitchen.”

Emmoni had her first experience in the kitchen at Allatoona High School. She took cooking classes at the school as part of her work-load. It was in a high school kitchen where she first developed a love for the culinary arts.

“In the Culinary Apprenticeship program, I have learned the different textures of food and vegetables that I didn’t know existed,” Emmoni said. “I chose the program at KSU because of the cost and length of the program. Those two were major factors.”

Emmoni Wise

Our culinary program provides students something more than the traditional, classroom-based culinary education at a fraction of the time and cost of other programs. Our students work hands-on in the kitchens of accomplished professional chefs who provide them with the tools needed to succeed.

During the program, Emmoni completed externships at Fire Stone Wood Fired Pizza and Grill, Endive, Murphy’s and Paces & Vine Restaurant.

For Katie , the Culinary Apprenticeship program is something she’s always had in mind.

Katie Gotsick

“I am about to be an empty nester and my kids are going off to college,” Katie said. “This was something that I’ve wanted to do for a very long time. I have learned new things in this class, and it’s been really exciting to do something new that I have never done.”

For the 2016 Chef’s Table, the final showcase of the program, Katie and her team prepared and plated pan-seared salmon with orange vinaigrette dressing on a bed of orange, beet and fennel salad — it was the star of the night.  This was the first time Katie cooked salmon this way.

Salmon

Emmoni and Katie, along with the rest of their class, now join and elite group of successful graduates.

Are you passionate about cooking? Do you enjoy cooking for friends and family? If so, what’s stopping you? Emmoni and Katie did it. You can too!

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