Celebrate Culinary Arts Month
|July 16, 2012||Posted by Sarah under Cooking|
July is National Culinary Arts Month, a celebration of chefs and cooks and their contributions to the nation’s food scene (and our tummies). According to the Florida Restaurant and Lodging Association, Florida’s hospitality industry makes up 20 percent of Florida’s economy, generates 3.4 billion dollars in sales tax revenue and is Florida’s largest employer with more than 900,000 employees.
I decided to have a quick chat with Justin Timineri, Florida’s own Executive Chef and Culinary Ambassador, about this important field and what made him want a career in the culinary arts.
What made you choose to go into the culinary arts field?
JT: I was exposed to good food at an early age and that led to wanting to be a chef. It’s the only thing I wanted to do and luckily I was able to follow my dream.
What advice do you have to young people interested in culinary arts?
JT: My advice to anyone thinking of going into culinary arts is to make sure you really enjoy working with food and people. It is a very challenging career and most people are not ready for the real world aspects of the culinary field. Culinary arts can be very rewarding but requires a lot of hard work and training. Take a job in the field to make sure it is what you want to do before you pay for culinary school.
What is the most rewarding thing about being a chef?
JT: The most rewarding thing about being a chef is the gratification you receive from patrons who enjoy your food.
What is the hardest thing about being a chef?
JT: The hardest thing about being a chef is the amount of working hours required to succeed .
Whether you have always dreamed of becoming a chef or are just now discovering your passion, there is plenty of training available in the state to help you get started on your career path. Here are some of the culinary arts schools in Florida. We are certainly thankful for all of the chefs who use “Fresh From Florida” products and take the time to know where their food comes from.