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Learning by cooking

Recent culinary arts alumnus Andrew Carrao left UVU with a diploma and hundreds of hours of kitchen experience under his belt. For example, of his 40-hour academic class work completed each week, 39 of them were spent perfecting baking, fricasseeing and sautéing techniques in his department’s kitchen on campus.

Success in the culinary industry is about networking and demonstrating hard-earned food preparation skills. Carrao was afforded an opportunity to show his stuff when he sat on the planning committee for Chef and a Child, an event to raise funds for Big Brothers and Big Sisters. His considerable skills were auctioned off for the charity benefit, where he created dishes that showcased his culinary prowess at several live-action stations.

During his apprenticeship at UVU, Carrao also participated in catered events at which the number of guests sometimes rose into the thousands. “We were cooking all day, every day, and the chefs are so willing to have you be a part of everything,” he said. “I feel like I really learned every aspect of a professional kitchen.”

Learn more about the UVU Culinary Arts Institute.

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