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"I was already in university in Tallahassee when I
decided to go to culinary school. Luckily I When I came to Keiser it was different. I wasn’t in a class of 200 people anymore. I believe it was the instructors that changed that. They care deeply about the students, and want them to get as much as they can out of the classes and the program. The instructors are always around for the students. In my example, one instructor nominated me for American Culinary Federation Regional Student of the Year. I just kind of laughed at it but filled out the application anyway. I figured if that instructor believed in me enough to nominate me then I should take the nomination. Well as it turns out I won the Southeast Regional Student of the Year and went to compete in a National Competition. It was a great move in my career. I am thankful that I decided to go to Keiser University, because it was truly an amazing experience."
Another graduate, Angie Kelly, 38, works for the state as an administrative assistant. A single mother, she had help from
friends and family so she could attend school at night.
Robert Binder, 31, also externed at the Governors Club, and now has a job there. He said he enjoys the pressure of being a chef and the chance to be creative. "Once it gets in your blood, it's difficult to do something else."
Jennifer Akins, 24, echoes Binder's sentiments about the joy of cooking. "We don't do this for the money," she said. She worked
during the day as a bookkeeper at Graphateria and took night classes at the Culinary Institute. With a specialty in pastry arts,
she's now the pastry chef at Melhana Plantation in Thomasville, Ga., where she also
externed. She looks forward to expanding
the baking operation to include breads.
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found
Keiser University which was
located in Tallahassee. When I started I was still a little bit in the mind
set of my last university. I didn’t care about those classes, and I hardly went
to class.