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My Life at the CIA

My Life at the CIA

Max Porter-Elliot | Chef's Blade

I’ve just started my ninth and final semester – fingers crossed! – in the Bachelors of Professional Studies at the Culinary Institute of America. I have a bit of a crazy schedule.

Tuesdays and Thursdays are booked. First class starts at 9:45 a.m. Last class ends at 9:45 p.m. One stupid night class until January. I’ve been trying to set my schedule so I can work afternoons and nights. It’s not an easy thing to do.

I actually started writing about my adventures in culinary school because of the troubles I was having with registration. Then there was a vote of no confidence in the president of our college. I started researching and writing about that on my blog. I started a student forum website. It crashed. Then the teachers started reading my writing. For a while I didn’t know.

Next I started a blog for the Northern California Food and Wine Seminar. One of the professors didn’t like something I said. I’ve been dealing with the repercussions ever since. I actually have the horribly scheduled night class because the professor refused to allow me in his more conveniently scheduled course.

I write under my real name. These are my opinions and my experiences. When I applied to culinary schools after dropping out of my mechanical engineering degree, I did extensive research on culinary schools. The CIA had the best reputation. Every school will provide its struggles. These are mine.

Good things happen, too! Wonderful things, even. I spent a month traveling California wine country with a great group of students. It is nice to have peers and friends who share my passion for food and wine.

In the end, I suppose I should be thankful. Being at this school has made me start writing. Then I had an amazing professional food writing class. Now I’m here writing for Chef’s Blade. I’m excited to take you along for the ride.