by Vicki Salemi

The path to a culinary arts career is a lot like an upside-down cake. Placing the topping beneath the cake might sound counterintuitive, but it's actually the way to create something truly sumptuous.

Just ask Dave Lieberman, the freshest face on the Food Network: School may not be the first place to start your culinary career.

 “Work at it for a little while to see if you’re interested in the field,” advises the 20-something celebrity chef and host of the Webisode series "Deal and Dave Does." “Get exposed to many different facets of the food world, then determine which one is most exciting for you.” 

Whether that means doing grunt work in a restaurant, volunteering to help a local caterer, or shadowing a food editor at a magazine, Lieberman emphasizes the importance of exploring various aspects of the industry before enrolling in a degree program.

Don't Stress About Unrelated Experience
When it comes time to present yourself to a culinary school, be confident and remember that you're not the only one who's been around the college block. “Many people enter culinary school after having previously earned an undergraduate degree [in an unrelated subject],” explains Chef Kirk T. Bachmann, C.E.C. M.Ed., vice president of education at Le Cordon Bleu Schools of North America.

Not only is unrelated education experience common in culinary arts schools, it's welcome. “You have already experienced the requirements of college from an academic and social standpoint," points out Chef Bachmann. "Culinary schools tend to see successful graduates regardless of their previous undergraduate learning experience."

Even if you already dove headfirst into another career, the culinary world can still use your talents. At the French Culinary Institute (New York, NY), for instance, 60 percent of enrolled students are career changers.

“We have had doctors, lawyers, CEOs, engineers, and other professionals become students," adds Paul McVety, dean of culinary academics at the College of Culinary Arts at Johnson & Wales University (Providence, RI). "They are serious about their studies and bring a rich body of knowledge and life experience to the classroom."

Map Out Your Culinary Career
Unlike at traditional liberal arts colleges, career planning is necessary even before you get to culinary school. Why? Because culinary arts tracks are highly specialized, and are not conducive to major changes.

“The programs are very specific in nature," confirms McVety. "Students understand prior to applying to the programs what they are about.”

If you'd like to be an executive chef, for instance, consider a culinary arts bachelor’s degree program in which you'll learn how to operate and manage a professional kitchen. On the other hand, if you want to become an executive pastry chef, choose a baking and pastry program, which offers courses such as modern cakes and tortes, wedding cake design, artisan and decorative breads, and chocolate artistry and techniques. Or if you desire the duties of a dietician, pursue a culinary nutrition program that provides hands-on experience in vegetarian cuisine, spa cuisine, athletic performance cuisine, and life-span nutrition.

Pay Attention to Peripheral Skills
Culinary coursework isn't just about the kitchen, however. Beyond the standard curriculum of cooking and baking techniques, stock and sauce production, and meat and seafood fabrication, culinary programs feature theoretical knowledge courses on topics such as management, business writing, interpersonal skills, and purchasing.

And those business-related skills are essential, attests Lieberman. “When I was at Yale University, I started a catering company out of my apartment and did a cooking show with a bunch of my friends,” he says. The public access show, "Campus Cuisine," highlighted sophisticated and accessible cooking mixed with collegiate adventures, like creating smoothies out of dining hall fruit.

Now the author of "Dave's Dinners: A Fresh Approach to Home-Cooked Meals" (Hyperion, 2006), Lieberman says the time management, writing, and critical thinking skills he garnered during his Ivy college days continue to be key ingredients to his success.

Secure a Job Before You Graduate
In addition to classroom coursework, practical experience is the hallmark of culinary arts programs and is critical to your culinary mastery. "The more you cook, the more mistakes you’ll make,“ emphasizes Lieberman. "You have to make mistakes in order to learn."

Aside from giving you the hands-on experience necessary to hone your skills, internships and externships allow you to work in professional kitchens. Make the most of this opportunity. "Very often this becomes your first job after graduation,” explains Chef Bachmann.

Plus, all professional experiences provide excellent networking opportunities. "If you visit a restaurant that you especially like, ask if you can speak with the chef or owner. Most likely they will be happy to talk with you about what they do," advises Chef Bachmann. "Seize every opportunity to learn."

Enjoy Success in the Real World
Once you're equipped with a degree and all that encompasses, you're ready for your culinary career. According to the U.S. Department of Labor’s 2006-2007 Occupational Outlook Handbook (OOH), positions in culinary arts are expected to increase 9 to 17 percent through 2014 as a result of the expansion of casual family dining. And, opportunities for culinary school graduates in nontraditional roles such as cooking for hospitals or assisted living facilities are increasing, adds Chef Bachmann.
 
According to OOH, the median hourly earning of chefs and head cooks in May 2004 was $14.75. And according to Salary.com, the national median salary for a chef at a fine dining casino restaurant is $40,000.

Ultimately, for Lieberman, pursuing his culinary passion is more rewarding than the paycheck. "Earning money doesn’t mean you feel successful. Success for me is based on whether I feel as though I’m contributing something valuable to the world, even if it’s in a small way," he says. "Feeling fulfilled comes from something deep and intangible.”

Vicki Salemi, a frequent contributor to ClassesUSA.com, Online Degrees Magazine, and The CollegeBound Network, writes regularly about education and career issues.