How do you write a personal statement for culinary school?

Q: Do you have to write essays in culinary school?

Culinary school isnt like a traditional four-year college. You dont have to write essays or take standardized tests, because those skills dont predict a good cook or hospitality manager.

For those of you stuck wondering what on earth to put in a statement of motivation, this is what I wrote to gain acceptance at Le Cordon Bleu. The only specifications that I was given were that it needed to be short, concise, and passionate, outlining my plans for the future. That was far, far too general for me! I hope those of you applying to culinary school can use all or part of this as a stepping-off point!

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What are the four skills taught in culinary school?
Do you have to write essays in culinary school?
What are the attributes a student chef needs to become a professional?
How do I prepare for a culinary school interview?

Cooking is my life and my passion. I spent several years after completing a B.A. in Cultural Studies and Comparative Literature working in “the real world,” only to discover that my true passion lies with cooking. I took a year off to travel extensively, tasting food in Italy, Mexico, Jamaica, the Caribbean, and in other countries. I have been working for two years for D’Amico and Partners as a cook and have realized that I am happier working a rush at the end of the night than I ever was sitting at a desk. What I am hoping for from Le Cordon Bleu London is the chance to gain the tools that I need in order to pursue my dreams. l plan to live in London while attending Le Cordon Bleu, cook in an English pub, and find restaurants in which to apprentice or shadow local great chefs, if possible. This experience will give me the tools that I need in order to follow my dreams. I studied abroad in London while attending the University of Minnesota, and would be thrilled beyond all imagination to have the opportunity to once again live in one of the most exciting, vibrant cities that I have ever visited. To live and to work in London while attending one of the most prestigious culinary institutions in the world would be the greatest opportunity that I can imagine.

I plan to utilize the global presence of Le Cordon Bleu and all of the world-wide opportunities that London has to offer. I will use these opportunities to gain the experience needed to travel the world and cook alongside chefs who have a great amount of experience and can expand my knowledge base. I would like to take what I have learned from these experiences in order to run my own restaurant and to create my own series of writings and cookbooks so that other chefs can learn from my experiences. Le Cordon Bleu is the first and most important step in a journey that will take me through a lifetime of achievement. Training is my first love, and I would like to take the knowledge and experience that Le Cordon Bleu has to offer in order to train and teach cooks of every level of experience to become great cooks and chefs of their own. Learning from the chefs at Le Cordon Bleu will give me the opportunity to see how much great chefs have to offer to passionate and motivated cooks. I hope that I can take what I learn through the next years of my life and use them to inspire the chef in every individual. Young and old, novice and master; I believe that there is a cook in every person and I would like to help people discover the chefs in themselves.

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I am a Portuguese student looking for self fulfilment and success in life. For that reason I have chosen to apply to the Culinary Arts Management course.

I have decided to study on this area because when I started attending school, I was asked about what I would like to be when I grew up and my answer has been changing ever since: a lawyer, a journalist, a stewardess and more recently a Chef. I have always dreamed of being known for something important, something that would make a difference in everyone’s routine, even if it meant an atypical meal or a box of delicious cookies to cheer someone up. But most of all it had to be something that would also defy my creativity and allow it to be boundless, in order that I would forever feel passionate and enthusiastic about my work. All along culinary arts were present in my life, in myself. I always feel happy while cooking and I constantly feel excited at the prospect of learning more about it!

Today I can finally say for sure that my dream is to be a Chef and since my talent and satisfaction rely more on cooking desserts, I wish to become a Pastry Chef. I often feel motivated by Chefs like Gordon Ramsey, José Avillez, Jamie Oliver, and Pastry Chef Bartolo Valastro, Jr. However, nowadays I aspire much more as I see myself in the future managing a bake shop or a restaurant worthy of rewards resembling the famous Michelin Star.

I have chosen to study abroad because I believe that the English language is one of the most important means of communication in whichever industry and as a result I consider that it is the best option to reach out for national and especially international attention to our projects. Among all of the options offered, London seemed the most fitted to me as I was influenced by the heritage of British English and I was also fascinated by England’s nature: photographs of green parks amaze me and let me longing to go there and visit them someday, given that I not only like to breathe fresh air, but also seek for green places where you spend quality time with family and friends.

Some of my favourite hobbies are cooking desserts, singing and listening to music, reading and playing team sports, even though I enjoy swimming and jogging too. Although I do not practise surf, I embrace all of its advantages in the summer: the village where I live in fills with people from all ages and from all over the world with whom I can communicate, share the Portuguese culture and practise my English, French and German. In addition, I have been in touch with foreign people during my working experiences, whether at a “tapas” bar, a tea house, a restaurant or a hotel, all of them places which allowed me to develop varied professional skills. I have been responsible for diverse tasks including food preparation, plating and serving, as well as hosting the clients.

Regarding school, I have always been a good student. With the help of my parents, who taught me how to study properly, my colleagues and teachers, with whom I worked and cooperated throughout my school years, I managed to be one of the best students in class, which makes me very proud of myself and feel rewarded for my effort. I can definitely see my work being valued and appreciated in my further education, at university. Challenges do not make me back down, nor quit either. I set my goals and I reach them because I do not like regrets. Therefore, I do know how to recognise an opportunity and if one is given to me, I surely will not waste it.

I trust that this course will be the right beginning of my successful career.

There is no profile associated with this personal statement, as the writer has requested to remain anonymous.

University of West London - conditionally accepted
University College Birmingham - conditionally accepted
University of Derby - conditionally accepted
New College Nothingham - unconditionally accepted

What are the four skills taught in culinary school?

Most home cooks wish we could afford culinary school..

150º F – gelantinization of starches..

165º F- coagulation of proteins..

212º F – evaporation of moisture..

320º F – caramelization of sugars..

Do you have to write essays in culinary school?

Culinary school isn't like a traditional four-year college. You don't have to write essays or take standardized tests, because those skills don't predict a good cook or hospitality manager.