Recipe for a chef

Capital Culinary Institute's special: Graduates ready to cook

By LORRIE GUTTMAN 7/20/00
Tallahassee Democrat

Tom Rothe has been a truck driver, a warehouse worker and a convenience store clerk. He was, he said, "tired of dead-end jobs." 

Now, at age 47, he has a profession. A member of the first graduating class of Capital Culinary Institute, he's  a chef at the Eatz Cafe in the Turlington Building, commonly known at the Department of Education building.

Capital Culinary Institute, a part of Keiser University, held its graduation ceremony Friday, and a baker's dozen were awarded Associate of Science in Culinary Arts degrees.

The students were among those who began in August 1998, when the culinary school off of Capital Circle Northeast didn't even have its kitchens built.

Under the direction of Chef Kevin Keating, the school now has four full-time and three part-time instructors.

It takes a love of cooking, a professional attitude and great commitment to make it through, Keating said. Those who graduate will be in demand as the need for chefs continues to grow.

Rothe worked nights as a convenience-store clerk and attended school during the day. He did his four-month externship at the Eatz, preparing the breakfast buffet and readying foods for lunch. Rothe said his instructors taught him how to cook, and the job has helped him learn organizational skills.

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.

She's always loved baking -- she made her sister's wedding cake 21 years ago -- so she spent her externship as a pastry chef at the Governors Club while on academic leave from her job. 

She's going to continue her state job for the time being, but eventually wants to work full-time as a pastry chef. Meanwhile, she'll work part-time with caterers or restaurants.

It was worth the money and effort to get her degree, Kelly said. "You need the credibility. You need the diploma."

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.

Karen Gorman, 35, had been raised in Tallahassee, but was living in Vermont when she decided to attend the culinary school. She said she enjoyed learning the chemistry of baking -- why foods cook the way they do. She externed at the Adams Street Bakery until it closed, then moved to the Civic Center. She's now working for local caterers.

Clifford Scruggs, 46, began school with the charter class and finishes his externship in October. He works for the Apalachee Center for Human Services and attended school at night. A resident of Thomasville, he's doing his externship at The Terrace By Moonlight restaurant there.

Scruggs had worked at Winn-Dixie for 18 years, and his friends knew of his great interest in food. They urged him to go to culinary school, he said, and he's glad he's "learned to cook correctly." The pressure of restaurant cooking has been a great challenge.

To those who wonder if they should go to culinary school, Rothe suggests: "I'd say, take a stab. See how far you can go."

Lorrie Guttman oversees the Democrat's food section and writes about food and wine. She has been the Democrat's food editor since January 1978. She holds a Bachelor of Science degree from the University of Virginia

Write her at lguttman@taldem.com