Rob Stone is working as a Chef de Poissonnier at The Lark, a French restaurant in West Bloomfield, Michigan. He’s responsible for the restaurant’s seafood and fish station. Rob spends his days prepping, cooking, and plating seafood and fish entrees. He also creates daily specials and assists with menu planning. “When you’re part of a kitchen brigade and the communication between each station is flowing, there is no greater energy or rush. You are responsible for bringing together different components to make a cohesive dish,” he says.
Rob adds that he’s also proud to be building his own catering company, Culinary Construction. His culinary career was influenced by a trip to South America. “One of the Chefs who inspires me the most is Chef Alex Atala, who runs the restaurant D.O.M in Sao Paulo, Brazil. D.O.M continues to be ranked as one of the top 10 best restaurants in the world. Chef Atala is, above all, passionate about Brazil, nature, gastronomy, and life.”
Rob, who in 2014 earned an Associate of Applied Science in Culinary Arts from The Art Institute of Michigan, says that his education gave him the foundation and skills needed to grow as a chef. He adds that he also gained creativity, passion, business sense, attention to detail, commitment to quality—and the ability to work in a team environment and accept criticism. He recommends that current students take advantage of open labs. “This is your time to not only perfect the recipes given, but to experiment with different flavor profiles. Utilize the library. Save and organize every recipe you make. They will come in handy.”
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