This week, the Culinary School of Fort Worth stepped into a different kind of kitchen — the studio at WFAA’s Good Morning Texas. Chef Ched and current student-chef Elizabeth joined host Erin Hunter on-air to make a classic French Pâte à Choux and talk about what makes culinary school a smart, real-world alternative to a traditional four-year college for students passionate about food.
Why Pâte à Choux?
If you’ve ever bitten into a cream puff, an éclair, or a profiterole, you’ve tasted pâte à choux — one of the foundational doughs every serious culinary student learns to execute. The recipe is deceptively simple: butter, water, flour, eggs. But getting it right takes discipline, timing, and the kind of hands-on technique that’s almost impossible to pick up from a textbook. It’s exactly the kind of skill our students start building in their first weeks at CSFTW.
A Different Kind of "Higher Education"
During the segment, Chef Ched and Elizabeth talked about something we believe deeply: culinary school isn’t a backup plan. For students who come alive at the thought of running a kitchen, opening a restaurant, or building a career around food, it’s the most direct path to the work they actually want to do.
Our program is built around more time in the kitchen and less time reading about it. Students graduate with real technique, real industry connections, and real momentum into careers — not just a diploma on the wall.
Watching Elizabeth talk about her journey through the program on live TV was a proud moment for the whole school. Her story is exactly why we do this.
Your Next Chapter Starts Here
If you’ve ever caught yourself watching a cooking show and thinking I could actually do this for a living — you’re exactly who we built this program for. Whether you’re a high school senior weighing your options, an adult ready to leave a career that no longer fits, or somewhere in between, our June 2026 class is enrolling now, and we’d love to show you around campus.
