If you haven’t read Greg Atkinson’s Pacific Northwest magazine story this week about going to culinary school, what are you waiting for? And for every one of you who ever thought of ditching your career in [fill-in-the-blank] to study culinary arts — something I regularly hear folks tell me they’re longing to do — comes the following success story, courtesy of today’s press-release from the PR-wonks at Edmonds Community College:
“Edmonds Community College Culinary Arts student Robert Schaudt, 36, of Bellevue will help prepare food for guests attending the Cannes International Film Festival in May as part of the American Pavilion culinary team.
The team, which serves press, filmmakers, stars and industry professionals, prepares up to 1,000 meals per day during the festival in France. Schaudt was one of 35 culinary students selected for the program from a pool of 1,200 applicants.
While earning his two-year culinary arts degree, Schaudt works as a chef at Dan Thiessen’s O/8 Seafood Grill in Bellevue. Afterward, Schaudt plans to open his own restaurant serving tapas, desserts and wine. Schaudt’s favorite dessert? Chocolate lava cake.
Before coming to the college, Schaudt sold cars. `I was making great money, but it wasn’t my dream,’ he said. `My wife encouraged me to go back to school for a career I really loved and I have passion for food and wine.'”
Hey, congrats, Robert! And please tell Julia Roberts that I don’t care how popular “My Best Friend’s Wedding” was: No real restaurant critic could be that thin!