(Bill:) You can travel anywhere
around the world with food.
I mean that's one bonus, if you like to travel,
the
culinary industry is a great place for that.
(Linda:) You start out with the basics of
baking
and then you go to artisan bread baking and
then to the pastries and tortes, European
tortes.
There's soups and sauces, meats, fish
and poultry, potatoes and vegetables,
restaurant operations, nutrition.
(Bill:) In a lab class, you can make your
soups,
or whatever you have to do during that day
but there's no real consequences as
far as if that food's not done on time,
whereas in the restaurant you have
customers, these people are waiting.
It's a very fast-paced industry and you have
to be able to multi-task and be organized.
By having the restaurant, it just adds
the real life aspect to the program.
(Linda:) The adrenaline is there
when it's rush hour and stuff.
It's fun.
