It's more of a life experience.
You would enjoy it. You can get to know different kinds of people that can help you succeed in life,
get you to where you want to be in life,
and that's why I still to this day come in and just see what EOC has been doing since I've left.
Their typical day is so involved by the time they leave here their usually pretty tired,
and that's a great thing. We're conditioning them for what's going to happen out in the food industry.
The food industry is passionate, you have to be passionate
and for them, their learning that passion.
I chose culinary because I like the cooking and the experimentation involved in
incorporating ingredients and such.
I'm passionate about cooking and baking.
I like to learn all the different foods and how to put them together the right way to make it good.
I just cooked flan today and that was a challenge,
and the creme-brulee was a challenge but it's really fun.
I like to do new things so I love being here.
The proudest thing I have as an instructor
is the fact that I can take somebody and transform their personality, their skills.
We give them the confidence that they need to go out and work in the industry.
Maybe a prep cook, maybe a line cook,
it may be also at a bake shop. We look to see what your talents are.
I don't need to go buy the ready-made stuff that's full of all preservatives I make it on my own.
That's what you learn, especially in the culinary arts.
You learn how to create a meal from scratch. That home, that down home feeling,
that the passion, the love all that goes inside the food.
Our students every day are hands on production.
Yes, we do textbook work, but we don't focus so much on that as the hands on production.
There's no better feeling for the student for when they get out of here at the end of the day
and "I've made these wonderful rolls or these wonderful pastries"
that you can sell at a restaurant, at a hotel, anywhere.
It's a good program everyone's so nice; teachers are great and you get a lot of experience.
Realizing if I wanted a career in culinary I would have to get certified 
to make more money to help support my family.
That was the main reason to come to the EOC.
And food always makes people happy, so I love to make people happy; love to make them smile.
This program is great,
the people, the price as well. It's Just like a second family.
I've learned a lot since I've been here. Chef is a great teacher; he knows what he's doing,
he's got a lot of experience, and he's taught me a lot.
My future plans would be to open my own restaurant,
and to take what I learn from here and throughout life basically,
and share my love of food, my passion for food.
I started; I was in the food business starting in a BOCES program when I was 15 years old,
and it's been a lifelong career.
I always had a job, I never starved.
If you want to work there is jobs. 
From front of the house, to back of the house, right to management right to food sales
so, if you want to start your career and get going
come down and see the Capital District EOC Culinary Arts program.
For a short course you're getting a lot for free.
So, come on down, come see the EOC, come see Chef Joe, May the culinary force be with you.
