"Everything that I learned prepared me for success in my field. Non-core classes in English, public speaking, and computer applications added to the strength of my presentations and professionalism."
—Deborah Marie Kravitz
Creating her tomorrow.
As a personal chef and caterer, Deborah creates exciting, healthy menus for her clients. She believes that “every family or client is a recipe—it is (my) duty and joy to take the ingredients of each one and create a special experience that will be remembered.” While a student at The Art Institute of California—Orange County, Deborah learned the skills she’s used to function professionally and quickly in any environment. “Everything that I learned prepared me for success in my field. Non-core classes in English, public speaking, and computer applications added to the strength of my presentations and professionalism,” she asserts.
Reaching her career goals.
Menu Management, strong organizational skills, multi-tasking, and business development are just some of the talents that Deborah utilizes on a daily basis—and are core strengths that she learned in school. As she continues to build her business, she is constantly growing as a chef and a businesswoman. Deborah believes that The Art Institute of California—Orange County faculty members were instrumental in helping her to achieve her success, noting that they were amazing at instilling confidence, correct technique, and a positive approach to all phases of the Culinary Program.
It’s all about opportunities.
Cooking for private families and clients allows Deborah the flexibility that she wants, while offering the ability to earn a great income. “Weekly clients and special events are the perfect blend of stable income and nice profits for my business,” she says. Her favorite project so far has been a five-day wedding celebration that included two menus of three meals a day. “Many of the guests preferred a vegan, organic, gluten-free diet. The others did not. It was challenging, exciting, and my most creative project yet.” For the event, Deborah created a raw, vegan, organic, gluten-free wedding cake adorned with edible flowers. It’s this attention to detail and client needs that has helped her to get so far in her profession. And she urges culinary students to remember that everything they make is a work of art—an investment in their future. “Take pride in the time that you are taking to follow your dream.”