Suzanne Long has a dream to one day operate her own restaurant in an English double decker bus parked next to the beach in California. She envisions the kitchen downstairs and outdoor seats upstairs.

Long, a culinary student at Johnson and Wales University in Denver, Colorado, is one of a growing number of young people choosing to follow a career in the restaurant industry. The reasons for the increased interest in culinary arts range from the popularity of the profession on channels such as the Food Network to the long-term career opportunities that can arise.

 

Long, 24, explained why she entered a field of work that takes so much work with no guaranteed paycheck. For her it goes beyond the paycheck. “Cooking is not only a job but it is something which I find to be extremely fun. It is a hand’s on experience which allows you to be as creative as you would like,” she said.

“I believe that unlike many other jobs it is something you can share with friends and family. I can come home and make dinner and everyone will be more than happy to enjoy it with me; on the other hand if I was an accountant, I may put my friends and family to sleep sharing the latest news from my job,” Long said.

According to statistics collected by the Culinary Institute of America, enrollment in the culinary field has almost doubled over the past two years. Within five years they estimate that it could rise another seven percent.

Andrew Gold, Dean of Students at The institute of Culinary Education located in New York City, talked about the huge rise in the culinary field. “Culinary Schools, particularly private for-profit schools enrollment has increased up to 20% a year in the last 2-3 years. According to Labor Department statistics, the number of jobs in food services has grown from 8 million to 10 million in the last 2 years,” he said.

“What this does say is that this is a growth industry and with so many industries being in an uncertain situation right now, if one is to invest in education now, it would make complete sense to do so in an industry that is not only thriving but is showing the growth rate that the Food and Beverage and Hospitality Industry is achieving,” Gold said.

Long shared how cooking goes beyond something she finds fun. She grew up in New York and was surrounded by lots of different cuisines from around the world and decided to learn for herself how it’s all done. “I first took an interest in cooking when I took an interest in eating, so basically from the beginning of time. Both of my parents are great cooks and taught me a lot growing up. I didn’t have expectations about being a chef I just thought if you want to eat something good you may as well know how to make it yourself.”

She has seen many parts of the world and lived around the country and, by doing so, she has learned how to make many different dishes that gives her a little edge in the competition.

Long said she believes in hard work to take her dreams to the top. She said being a chef requires “concentration and finesse” and those qualities come naturally to her.

While Long doesn’t mind the hard work or working 50 to 60 hours per week, some culinary students can’t handle it.

Unlike Long, Frank Belillo decided one day that although he enjoys cooking greatly, it’s better to keep it as a hobby rather than a profession. “I love cooking but doing it to make a living makes it not enjoyable.”

Belillo is a 25-year-old student currently in England getting his master’s degree in Environmental Policy at the University of Bristol. He began the environmental program after dabbling in the culinary world.

Before starting in the business Belillo realized that cooking makes him feel focused and relaxed; even though if you were to watch him cook you would think the exact opposite. “I tend to run around and work at a very fast pace but I think this is a reflection of my personality.”

His first culinary job, which he held for a number of years, was at an Elegant Affair, a catering Hall on Long Island. He spent his whole day in the kitchen cooking, and at night he would cater the event. The events could last till three in the morning and he still had an hour or more worth of clean up.

Not only was it grueling for Belillo, but it also took a toll on his family and social life. “The culinary industry is dog eat dog. Imagine working 12 to 21 hour days, five to seven days per week. You work nights, weekends, and holidays. There is simply no time for family, friends, or a relationship.”

“It’s usually around 2-3am when you get off from work and you’re all wound up from working but no one is around to go out with you. Then you go to sleep for a few hours and do it all over again. All in all, you need thick skin to work in the industry. It’s a tough life,” he said.

Like Long, Belillo grew up in New York and around a family that loved to cook. He spent so much of his time in the kitchen and that’s where his love for creating dishes all began. “Growing up, I spent a lot of time at my grandmother’s house. My father’s side of the family is 100% Sicilian and for them, food is a central component to life. Being the first grandchild of the family, all my Aunts and Uncles would spend as much time as they possibly could with me. A substantial portion of this time was spent in the kitchen. This exposure is what sparked my interest.”

Working in the culinary world was not what he expected and he soon realized that creating dishes in his own kitchen was more for him. “My initial expectations were grandiose. Up until I started working in the industry, I thought that being a chef would be a breeze and that my love for cooking would easily transfer to the real world” He said.

“Cooking for a living is very stressful; both physically and mentally. It’s not the way I’d like to live my life.”