While the focus is on the for-profit schools like Le Cordon Bleu, solutions besides federal involvement to this issue are not being discussed.

Shows like Top Chef make cooking sexy and although it is usually compelling entertainment, it is not reflective of a life working in the food industry.

After reading “The Seasoning of a Chef,” by Doug Psaltis, it was apparent that this man is driven by the pursuit of perfection.

“A lot of interns I have talked to are in some sort of la-la land and don’t realize the laborious nature of the job. Cooking is not what you see on TV,” wrote Chrissy Camba, Chef de Cuisine of Vincent.

I knew I wanted to be a chef when I was 22. I let someone turn me off that path. I’ve regretted it since. I’m lucky, I got another shot at my dream. You might not.

In August of 2010 I was separated from my employment and was now faced with the fear of “now what?” That fear became overwhelming. However, I saw this as a chance to do something completely different with my life.

Most of all, keep your head down, shut up, and work faster and harder than the guy or girl next to you. If you can’t keep up, you should do something else,” said Chris Pandel, Executive Chef of The Bristol.

How would a culinary graduate have that type of experience where they could work every station efficiently while knowing enough about management to walk out of a school with a diploma and think they could handle that task?

“Kevin’s story is remarkable on so many levels; drive and determination, luck and kismet, fate and heartbreak.”

Scholarship information for Baltimore International College