Baking & Pastry
Chef, Gerrale St. Kitchen
The Art Institute of California—Sacramento, a campus of Argosy University
You work in a high stress, fast-paced environment with people judging the product you put out. If you are not highly committed to your trade or your product, then you won’t succeed. Megan Hightower , Chef, Gerrale St. Kitchen Associate of Science in Baking & Pastry, 2016 , The Art Institute of California—Sacramento, a campus of Argosy University
Plans Meals, Designs, Cooks, and Preps Menu Items
Megan Hightower is a chef at Gerrale St. Kitchen. She’s responsible for planning meals and for designing, cooking, and prepping ingredients and dishes. She says that a typical work day includes cooking menu items—as well as cleaning and shutting down the kitchen at the end of the day.
Megan has faced challenging situations in restaurants that have helped her to become the chef that she is today. She cites an example when she was working as a hostess and a manager lectured her in front of the entire restaurant. She explains that it takes a high level of commitment—and a strong will—to be successful in the culinary industry. “You work in a high stress, fast-paced environment with people judging the product you put out. If you are not highly committed to your trade or your product, then you won’t succeed.” She adds that tough times allow her to grow as a culinary professional—and she encourages current students to allow themselves to be shaped by overcoming challenges.
She continues to grow through experiencing culinary arts—and she hopes to go to a foreign country to taste international cuisine. “I am excited to learn, experience, and grow to help further my career and expand my skills.” Megan says that the personal connections she made while in school also helped her to gain the confidence and encouragement she needed to transition from school to the real world.
Megan, who in 2016 earned an Associate of Science in Baking & Pastry from The Art Institute of California—Sacramento, says that her education enhanced her understanding of the industry and her knowledge of food and ingredients. “It also gave me the necessary skills to create wonderful and delicious dishes.”
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