While attending this school, due to its central location and industry influences, you are afforded the opportunity to work in the most recognized hotels and restaurants in the world. With a curriculum of hands on cooking and baking labs coupled with classroom studies dedicated to wines and spirits and Hotel management, a better foundation could not be found. The professors whose careers have taken them thru years of experience and who have made alliances with the who's who within the trade are there for your education and guidance. Upon graduation, job placement is at your doorstep. The Bureau of Statistics places a rapid growth in the hospitality industry now and into the foreseeable future.

The spectrum of job possibilities allows an individual to live and work anywhere in the world, from the Caribbean to Europe to Asia, be it at a hotel, on a cruise ship or for the rich and famous in their private residences. You can be a chef, hotel manager, caterer, entrepreneur or even a food writer. One of the fastest growing and most popular networks on television is the Food Network and thus all cooking related shows. Chefs, now more than ever hold celebrity status and are recognized worldwide. The importance of great food and great dining experiences are appreciated and acknowledged by more and more people as the average consumer becomes more interested and educated themselves.

My own experience with this curriculum was a culinary and hospitality wonderland. We participated in many food competitions and operated a full scale restaurant within the school which served faculty, staff and invited guests. One of our major competitions was the Hotel and Restaurant Food Show held annually at the Javitts Center in New York City. I remember winning honorable mention at the time, but the important aspect of the event was to learn teamwork and to experience the format and technicalities of entering such a competition. This is something you never forget.

Upon graduation I was very fortunate to work in one of the world's finest hotels, The Waldorf-Astoria. Starting in an entry level position within the 120-person kitchen brigade, I worked my way up to Banquet Sous Chef, responsible for millions of dollars in catering business, and at times my commitment required me to run the entire brigade including its four a la carte restaurants. In my 13 year tenure there, I was in TV commercials, magazine articles, and even interviewed on TV for the syndicated show, Life Styles of the Rich and Famous. The fun never ended.

My career in the food service industry continued with the ownership of two different food establishments, food consulting, participating as an adjunct professor at a community college on Long Island, as well as being a freelance food and business critic. To this day I still reflect on the education that made all of this possible and the friendships I've encountered along the way.

If you have the passion, the motivation and the proper education, you are the one to control your own destiny.

--Brian Strauss, Chef/ Professor/Food Critic

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