Alumni Story: Elijah Jones

For Elijah, the kitchen has always been a space of discovery and creativity. His love for cooking began as a child, inspired by moments spent watching and cooking with his dad. He found it interesting how we can work with our hands to create a delicious plate. “I thought it was interesting to make food,” Elijah recalls. These early experiences planted the seeds for a culinary career, but it wasn’t until high school that his passion became a clear path forward.

Gaining Essential Skills and Real-World Experience

Attending the Professional Culinary Program provided a bridge between kitchen learning and real-world culinary practice. The program’s externship component was a key factor in his decision to enroll. “The externship program is what really drew me,” Elijah shares. His externship at Sachet, a prestigious restaurant in Dallas, Texas, was a pivotal experience in his culinary journey. While there, he was able to immerse himself in a professional kitchen environment, gaining vital skills, including a strong sense of urgency paired with effective time management-critical attributes for success in any kitchen.

During his time at The Culinary School of Fort Worth, Elijah honed essential kitchen skills that would become invaluable in his career. “I learned a lot of organized basic skills- working left to right, staying clean, labeling, knowing proper cooking temperatures, and understanding the foundations of major cooking techniques and etiquette in the kitchen.” These foundational skills, along with the program’s training in both savory and baking, prepared him for the versatility required in a professional kitchen.

This versatility came into place when he helped the pastry team identify an undercooked cake at Sachet. Thanks to his foundational knowledge, Elijah was able to recognize the issue. “I know how to make a cake without looking at a recipe; I knew the signs to look at to know that the cake was undercooked,” he confidently states. His quick thinking not only resolved the issue but also upheld the team’s standards of excellence.

A Milestone Achievement

In November of 2024, Sachet was officially named one of Texas’s first Michelin Recommended Restaurants. Elijah, who graduated from the Professional Culinary Program in August 2024 and completed his externship at Sachet, has been part of the team ever since. He vividly recalls the day of the announcement: “We were all on the line and had our phones set up to watch it. It was a high moment that we all rode during and after service. We even talked about it after work. It felt great to be a part of that moment,” he shares.

Reflecting on what it means to work at a now Michelin Recommended Restaurant, Elijah describes the experience as surreal. “It’s still a little crazy thing to think about. It’s a good thing,” he says. The recognition has brought new energy and expectations to the team. “We definitely need to maintain the award. Our standards need to raise. We need to get better.” The recognition has already brought in a surge of interest, with a 50% increase in reservations. Elijah sees this as both a challenge and an opportunity, reinforcing the importance of exemplifying a standard of excellence in the culinary community.

Elijah’s journey is a powerful example of how dedication and the right training can lead to extraordinary opportunities. Reflecting on his experience, he says, “the culinary program was something I needed,” highlighting how it provided the foundation for his growth and confidence in the industry. Elijah also offers advice to students aspiring to work in a prestigious restaurant like Sachet: “I thought it was intimidating to apply because it was voted Best Restaurant in Dallas, but don’t be afraid. Have eagerness to work but be humble.” With the skills and experience gained from the Professional Culinary Program, Elijah has not only thrived but is now tackling the exciting new challenges of working at a Michelin Recommended Restaurant.

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.