“It’s never too late to be what you might have been.” – George Eliot
Working in the Admissions department at NGI has been an enlightening and uplifting experience. I have had the opportunity to speak with many brave and passionate professionals looking to break into the culinary industry and to exemplify what George Eliot once said.
Of course, becoming a culinary student when you already have a full-time job and responsibilities is no easy feat. Luckily, NGI offers a part-time Chef’s Training Program where students can continue to work full-time while simultaneously pursuing their culinary goals. I interviewed Jenna Rodriguez, a part-time student in the Chef’s Training Program, to find out how she keeps up with the program.
Jenna Rodriguez
By Day: Account Manager
By Evening: Chef’s Training Program Student
What prompted you to sign up for the part-time Chef’s Training Program?
My love for food, nutrition and holistic wellness. I aspire to better share the joys of a healthy lifestyle with everyone I can.
How has this experience changed your everyday life?
I've always liked experimenting in the kitchen, but my thirst for culinary adventure has gotten even stronger! I now challenge myself to try something new every time I shop for groceries - whether it be a spice, a new vegetable (I've become obsessed with dandelion greens!) or a protein. I have pasture-raised emu from the Union Square Greenmarket in my refrigerator right now.
What advice would you give to other prospective students interested in pursuing the part-time program?
Prepare yourself mentally - it is not an easy time commitment, but it is so worth it. The skills and confidence you'll gain among so many like-minded people will surprise you in the most wonderful ways, and you'll have the best time doing it. Time-management (calendars! planners!) is key.
This story was originally published by the Natural Gourmet Institute. Learn more about flexible class schedules at today's Natural Gourmet Center at the ý.