Should I go to culinary school?

Living in Napa for 9 months doesn't sound so bad.

If there’s one thing I’m lacking from my degree in nutrition, it’s culinary arts.

Call it getting antsy, wanting to be a student again, or being inspired by Wishbone Kitchen (it’s probs all three), but I found myself Googling “culinary school houston” last night.

I don’t think becoming a full-time student is in the cards for me, so really I’m looking for more of a “certification” since I already have a bachelor’s degree.

Also this would be for the sole purpose of having a better understanding of food and food prep for The Eating Expedition… not to work in the hospitality world. So classes about hospitality and running a restaurant don’t really apply.

And in-person is a must. The idea of doing an online cooking class doesn’t not sound fun at all.

This search led me to… Culinary Institute of America’s Accelerated Culinary Arts Certificate.

In Napa.

For 30 weeks.

“You have a passion for food and the desire for career growth.” Yep, that’s me.

“Bachelor’s Degree Required” Check, and check.

“Explore flavor dynamics, ingredient function, baking and pastry.” Sign me up.

The curriculum also explore cuisines and cultures of several regions around the world, which feels perfectly in alignment with The Eating Expedition.

If this was offered in Houston, I’d sign up tomorrow.

And don’t get me wrong, a couple months in Napa does not sound like the worst idea.

This feels like a v big commitment but also a right one? But again, maybe I’m just ready for something new and fresh and exciting because I don’t have an upcoming trip booked.

Being the optimist that I am, I can’t think of any downsides… so convince me NOT to go to culinary school because I’m ready to pack my bags today.