Is The Culinary School of Fort Worth a Good Investment?

Alumni Spotlight: Joseph Johnson

Is The Culinary School of Fort Worth a good investment? A first-hand account from a successful graduate of our Professional Culinary Program Certificate gives us an insight on his experience.

Joseph Johnson’s journey to becoming a Line Cook at Toro Toro, a Pan-Latin fine dining restaurant located in The Worthington Renaissance Hotel in downtown Fort Worth, was not a straight path. After choosing a competing culinary program, he quickly realized that the lecture format was not working for his learning style. He needed a hands-on program, and The Culinary School of Fort Worth was the perfect fit for him. Since graduating in 2023, Joseph speaks with first-hand experience on the importance of refusing to give up on your dreams, and how the hands-on approach and personal attention from experienced chefs at The Culinary School of Fort Worth set him up for success in the competitive culinary industry.

Importance of a Hands-On Approach

Joseph knew that he needed a hands-on program, and the smaller class size and personal attention from experienced chefs at The Culinary School of Fort Worth set the program apart for him. He says, “I needed a hands-on program, and I knew from the beginning that The Culinary School of Fort Worth was going to be a good fit for me, because I needed the smaller class size and the personal attention from our chefs. The hands-on approach and the tactile learning set this program apart from the rest for me.”

While attending culinary school, Joseph learned knife skills and other foundational techniques that are tough to pick up along the way or “on the job”. “We are moving from the minute we open until the minute we close. There is not a lot of time to teach and learn while you are working. The Culinary School of Fort Worth set me up for success, because I know what my chef is asking me to do, and I can do it. The changes are in the details of plating and chef preferences. But he doesn’t have to stop and teach me the basics.”

The Baseline for Success 

Knife skills are critical in a chef’s everyday work, and Joseph says that he uses his every day on the line at Toro Toro. He credits The Culinary School of Fort Worth for providing him with the baseline skills and knowledge necessary to do his job. “The Culinary School of Fort Worth gave me the baseline, and from there, I know what shortcuts I can take and which ones are not worth it. But without the training I received from our chefs, I would not know where to begin.”

The Importance of Relationships and Professionalism

When he reflects on the most important lessons he learned from The Culinary School of Fort Worth, Joseph had a few major takeaways. Personally, he values the relationships and camaraderie of his class and believes those relationships will endure.

“When you spend that much time working so closely with people as part of a team, you become like family. And that prepared me for the work we do.”

Beyond the friendships and foundational skills, Joseph emphasizes the importance of the high level of professionalism that The Culinary School of Fort Worth ingrained in him. He believes that as a chef, it is crucial to have a learner’s mindset and be committed to developing one’s craft daily. He says, “We have to be ready to learn every day. As a chef, we must be committed to developing our craft daily. We don’t just show up to work, we prepare for our day and have a learner’s mindset. Every bit of this is an investment in ourselves.”

Refusing to Give Up on Your Dream 

“There are always going to be setbacks. You have to look ahead, and don’t let the setbacks keep you from moving forward.”

Joseph’s success is proof that refusing to give up on your dreams is critical. His path to success was not a straight line, but his decision to choose a hands-on program with personal attention from experienced chefs set him up for success in the highly competitive culinary industry.

Final Thoughts

Joseph’s story is a testament to the value of hands-on culinary education and the importance of personal attention from experienced chefs. The Culinary School of Fort Worth set him up for success by teaching him foundational techniques, the importance of relationships and professionalism, and the value of a learner’s mindset. For anyone wondering if culinary school is worth it, Joseph’s advice is simple: “Tell them to just DO IT. They will gain so much in a short amount of time.”

Written By Holly Anderson

THE CULINARY SCHOOL OF FORT WORTH

Most schools can teach you the techniques of cooking and baking but The CSFTW excels at preparing you for the real-world kitchen. With our small class sizes and chef instructors who are intentional with every student, you will receive more one-on-one instruction and insight. Our school boasts in preparing students to exemplify excellence in their culinary community. We are a small, unique school that focuses on the student’s needs and we take great joy in seeing our students succeed in the culinary industry.