2012-2013 Course Catalog - Stafford Technical Center

I chose to go to Stafford because I knew I wanted to be achef and I thought that the Culinary Program at STC wouldbe a good way to get a jump-start on it before college. FromStafford I got everything I needed to get a basic startingposition at a restaurant. After my two student years I wentback to STC as a Teacher’s Assistant for Chef Barry andChef Greg. Halfway through the year I learned that STC wasgiving me the opportunity to go and study in Austria for twoweeks at the most prestigious culinary school in Europe.After that I attended The Culinary Institute of America inHyde Park, NY, the #1 cooking school in the country. Myexperiences at STC made me a more rounded and experiencedindividual at a younger age, which helped me to movethrough the ranks of the kitchen before I got to college.nick delauri“ STC made me a more rounded and experienced individual.”Three years after leaving Culinary Arts66%of students are employed and25%are pursuing further education.Prep Cook,Baker/Cook,Caterer, Sous Chef,Waitperson15