Alumni Stories
Joannah Dixon-Mitchell
Culinary Arts
Line Cook at Chapel Hill Golf Club
The Art Institute of Atlanta
I learned so much in school, from how to take criticism to time management. I would have never thought that what I learned in school would be so helpful in the real world. Joannah Dixon-Mitchell , Line Cook at Chapel Hill Golf Club Associate of Arts in Culinary Arts, 2013 , The Art Institute of Atlanta
Line Cook at Chapel Hill Golf Club
Joannah Dixon-Mitchell is a line cook at Chapel Hill Golf Club. She’s responsible for preparing and cooking food for the golf club’s restaurant. Prior to her current position, Joannah worked at Pinehurst Resort and Walt Disney World.
She recommends that current students stay focused as they enter the competitive world of culinary arts. “Keep working, don't quit, and stay positive.” Her own confidence helped her to get through challenging times at work—when she doubted her own skills. “I learned that I might not be as good as others but this what I love to do. I will continue to work harder and now I feel more confident.”
Joannah adds that the best part of her career is the opportunity to be creative. She enjoys showing her patrons the possibilities to be creative with food—and she uses that drive to push herself harder to reach her goals. “I need to work hard so I can reach my goals. [I want to] get to a point in my life where I can sit back and enjoy my career.”
Joannah, who in 2013 earned an Associate of Arts in Culinary Arts from The Art Institute of Atlanta, says that her education taught her real-world skills such as time management and how to take criticism. “I would have never thought that what I learned in school would be so helpful in the real world.”
See http://ge.artinstitutes.edu/programoffering/310 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.
Joannah Dixon-Mitchell is a line cook at Chapel Hill Golf Club. She’s responsible for preparing and cooking food for the golf club’s restaurant. Prior to her current position, Joannah worked at Pinehurst Resort and Walt Disney World.
She recommends that current students stay focused as they enter the competitive world of culinary arts. “Keep working, don't quit, and stay positive.” Her own confidence helped her to get through challenging times at work—when she doubted her own skills. “I learned that I might not be as good as others but this what I love to do. I will continue to work harder and now I feel more confident.”
Joannah adds that the best part of her career is the opportunity to be creative. She enjoys showing her patrons the possibilities to be creative with food—and she uses that drive to push herself harder to reach her goals. “I need to work hard so I can reach my goals. [I want to] get to a point in my life where I can sit back and enjoy my career.”
Joannah, who in 2013 earned an Associate of Arts in Culinary Arts from The Art Institute of Atlanta, says that her education taught her real-world skills such as time management and how to take criticism. “I would have never thought that what I learned in school would be so helpful in the real world.”
See http://ge.artinstitutes.edu/programoffering/310 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.