My name is Danielle LaRosa and I graduated from the Culinary Academy of Long Island (“CALI”) in December 2006. My experience at CALI was exactly what I was hoping for; it brought excitement to my life and made me look forward to learning.

The decision to go to culinary school was not so easy. I had the desire to go since I took a cooking class in high school.  I had even visited the Culinary Institute of America, in Hyde Park, NY, on a school trip, but I was very intimidated by the size of the school and felt like it was more of an institution than a school. This caused me to think that going to culinary school was not an option after high school, so I went to college and earned a Bachelor of Arts degree. While at college, besides having the best time of my life, I changed my major five times. I could never figure out what I wanted to do with myself. This became the biggest difficulty after graduating, so I accepted the first job I found, a mortgage banker.

This was probably the best and worst decision of my life. It was the worst decision because I became depressed when dealing in the sub-prime mortgage loan market knowing that many of the people borrowing money would have a very difficult time paying back the loans. In the end, it was a blessing in disguise because I decided at that point in my life I needed a change in career that would make me happy and give me a new direction in life.

I randomly found CALI online, not knowing that Long Island even had a culinary school. The fact that it was only 20 minutes away was a sign that I needed to check it out. I went to the campus for a visit immediately. During my visit, I realized that when I walked through the school and met some of the chefs that this was where I was supposed to be. I had such a positive feeling about my decision to attend and knew that this was the correct endeavor for me. I immediately signed up to attend the next session. CALI is small enough that I never felt overwhelmed and the chefs are wonderful and supportive. I felt motivated to pursue my dreams in the culinary field.

My time at CALI was very special to me and when I think about the school, it always brings a smile to my face. I met my first mentor, my chef instructor, Chef Brett McKinney. I also appreciated the support given to me by the other chefs and the staff.   In addition to the daily support during school, the support given to me during my try-out for the Food Network is something that I am also be grateful for. I passed my try-out with flying colors!

So to all of those thinking of going to culinary school, go to the Culinary Academy of Long Island. It is not going to put you in debt for the rest of your life when compared to a 4-year college or any other tri-state culinary school. You will never feel overwhelmed with a grandiose feeling of the school because you will have the support you need from your peers and your instructors. I promise that if you put all the effort you can while attending this school, you will pass with flying colors and enter the culinary world very happy and ready for all challenges.

Danielle LaRosa '06
Culinary Productions
Food Network

Prior to attending the Culinary Academy I had little knowledge of cooking. I had the drive and the passion but lacked in methods and technique. There are not many opportunities available to a cook with little experience. Knowing this and the fact that the culinary field has greatly gown in popularity, I knew an education was necessary.

I did research online for culinary Schools in the NYC area and found the Culinary Academy of Long Island. I was surprised to see that is was right in my own backyard. I went on to their website, which was very impressive, got the contact number and called. I was thrilled to go down and see the school for myself.  On my visit to CALI, I was given a tour of the school and we ate lunch that had been prepared by the students. I was impressed to say the least. That same day, I made my deposit and enrolled in the Professional Cooking program. I also met with the Financial Aid Advisor. She was so delightful and very helpful. The transaction was very professional and went smoothly.

There are so many wonderful things about this school. The program itself was outstanding. The instructors are so friendly and knowledgeable. For their talent, their expertise, their passion for teaching and cooking all was displayed each day in class. During the 6 months in the kitchen we learned the wide array of cooking methods. Just to give you an idea, a few of those included: stocks, sauces, soups, braising, pouching, smoking, searing, grilling, and baking. We were also required to take the ServSafe food safety course, after which a certificate of completion was received.

Most of us were beginners starting out in the culinary field and mistakes were inevitable. However, the teachers were always very patient and always explained the how’s and why’s for us to better understand and to learn from our mistakes.

Each day we were learning a plentitude of new things. Chef Victor McNulty even took us to the Green Market at Union Square in NYC for a “hands-on” lesson. That was an amazing day, I will never forget. I learned about new foods that I didn’t even know existed. For example Fairy Tales, which are baby eggplants and Cheddar Cauliflower, which is very similar to regular cauliflower only it is orange in color and has more nutritional value.

Something else I greatly enjoyed were the “Iron Chef” challenges that we were given.  It gave us the opportunity to step out of our comfort zone and experiment a little with new techniques and then plate each dish according to our own new developing style.

Personally, I know I have the desire to make it in this field. My passion for cooking has even intensified after going through this program.  I have learned so much during these 6 months and I will take that new knowledge with me wherever I go.  The Culinary Academy of Long Island is such a great school; it is impossible for me to share every single wonderful experience. However, I am confident that in attending CALI, I made an excellent decision. My only disappointment is that the time went by so quickly. I am going to miss this school very much.

Thank you to everyone for your dedication and hard work.

Sincerely,
Allison Marie Ramirez
Professional Cooking AM, ‘08

As a child growing up, I always loved watching the cooking channels and helping my parents in the kitchen. As I progressed in my adolescence, I became even more intrigued with the culinary arts. After some time spent in Hartford University, I realized I wasn’t on the track that I wanted my life to be on. So my mother and I researched the best options for me, then finally, and fortunately, a family friend told us about Culinary Academy of Long Island. We immediately called and made and appointment.

The second I walked in the door, I felt the great energy of the school and the teachers, and all the staff members felt like immediate family. The staff is so helpful! If you need anything from advice to help anyone of them is always there for you.

Being here at the CALI taught me an immense number of skills that I will be needing in my future. I love my experience here and my family agrees with me that this was the best decision I’ve ever made in my life.

Arielle L. Goldrath
Professional Cooking, ‘07

Ever since I was young I have loved helping my mom in the kitchen. As I grew older my interests in cooking became greater. Then I found the Culinary Academy. From the first time I looked at the school I knew it was for me. Everyone was so kind and welcoming.

My learning experience at the CALI was all I had hoped it would be and more. I had the pleasure of being taught by Chef Victor McNulty. He is an amazing chef and instructor. The knowledge and experience I gained from him was one of a kind. Our small class size and one on one interactions really accelerated the learning process.

I feel well prepared for the profession I am about to enter. I would highly recommend the Culinary Academy of Long Island without hesitation.

Sincerely,
Emma Pupkin
Professional Cooking, ‘08

I would like to start off by saying that my experience at the Culinary Academy of Long Island, was one of the most fulfilling and exciting experiences I’ve had in my lifetime so far. I was enrolled in the Professional Cooking program, which touched on a little bit of everything and over the course of six months, I gained a superior amount of knowledge, lifelong friends, and great memories that will stay with me forever.

I had the pleasure of learning under Chef Victor McNulty. He is extremely talented, and a very well rounded instructor. He possessed skills in both cooking and baking, which made my experience at CALI all the more worthwhile. We had the best of both worlds. I gained an unbelievable amount of knowledge in both the savory, and sweet sides of the culinary world. His positive personality made each day fun, unique and enjoyable. I looked forward to class everyday because I couldn’t wait to see what was in store for us.

I highly recommend the Culinary Academy of Long Island to anyone looking to start, or further their culinary career. After my six months in school, I felt well prepared to begin my internship at Sweet Karma Bakery of East Meadow. I look forward to completing the program in February, graduating and beginning my career! My decision to attend cooking school, was the best decision I’ve made in my life and I would like to thank everyone at CALI for that.

Sincerely,
Elizabeth Altomare
Professional Cooking, ‘08

I was enrolled in the spring ‘08 Baking & Pastry Arts Program.  I would like to thank the staff for creating such a warm environment.  From the moment I stepped in the door, I felt welcomed and comfortable. I was lucky to have the opportunity to be taught by four different chefs, each having different techniques and strengths. The small class size allowed for substantial one on one time with the chefs.  I felt that each chef was supportive and wanted to see me succeed.  The knowledge and experience I gained will be put to use, whether professionally or at home, for the rest of my life.

Many thanks to Chef Victor, Chef Katie, Chef Bryan, Chef Chris, Leanne, Larry, and Staff for a wonderful and valuable experience!

Warm Regards,
Liz Johnson
Professional Baking & Pastry Arts, ‘08

From the time I was very young I always loved to watch my dad cook. As I got older I found myself asking more and more questions on how to cook and why certain things worked. When I was a senior I joined the Nassau BOCES high school program and expanded my knowledge of the cooking world. I came to find that although I like cooking just about anything and everything, baking is my passion. So, I started looking into schools that offered a baking and pastry program. The first time I looked on the computer for schools in my area the Culinary Academy of Long Island came up and I checked it out.

When we got to the school and were waiting in the lobby I started looking at the photo albums of the different cakes, all I could say to my parents was that I wanted to learn how to make cakes like that.

After talking to the admissions reps and seeing how small the classes are, and how there is a lot of help coming from everyone in the school we went for the tour. My parents and I saw the students working in the kitchens and were told how most of the students who come here have had no prior training. Seeing the pictures earlier made this hard to believe. I knew I desperately wanted to be enrolled. Before we left I was told about a scholarship competition offered to high school students: you had to describe your dream wedding cake.

I thought about it and over the next couple of days I drew out a cake that I felt was my dream cake. For me that was the easy part and actually turning it into an essay was going to be the challenge. To my surprise I was a finalist. All the finalists were invited to attend an interview followed by dinner served by one of the classes. When my parents and I arrived at the school there was a table set up with all sorts of cookies and desserts prepared by the Baking & Pastry Arts class. After everyone was interviewed and we ate it was time to announce the winner. When my name was called I couldn’t register it in my head that I had won. Both of my parents started crying and I was in shock. I walked up to get the award and I could barely talk.

When September came and school started I was so excited. Looking around the room at my class mates the first day made me relax because I knew I was surrounded by people that shared the same passion for baking as I do. Unlike any other class I had ever been in, there were people of all ages and backgrounds.

As the weeks have gone by, my classmates and I began to learn our strengths and weaknesses. I find myself looking around the kitchen before each unit and wondering who is going to step up and blow everyone away with the skill they might not know they have. Each day I find myself waking up excited to go to CALI learn to do something I truly love. Thank you!

Samantha Sackstein
Professional Baking & Pastry Arts, ‘09

As a graduate of the Culinary Academy of Long Island and aspiring chef, I had an awesome opportunity presented to me through my culinary school: A chance to meet world renowned Celebrity Chef Gordon Ramsey!

Not only did I get to meet him and shake his hand, I also worked with his Sous Chef, Scott Liebfriend on two episodes of Fox’s “Kitchen Nightmares”. The show where Chef Ramsey comes in and helps revamp failing establishments.

I worked behind the scenes during the menu re-launch in two locations.  It was an educational experience prepping and cooking food in and around that professional atmosphere. I had a blast. The people I met and worked alongside were great. They even said that if they are in the area again they would welcome me back to help out. The references and contacts I’ve made I can now carry with me.

Thanks Larry Nastasi and everyone at CALI.

Doug Sloan

I just wanted to thank the Culinary Academy of Long Island for 26 wonderful, eye opening weeks with Chef Mary Sydor’s Saturday Baking 1 and 2 classes. She has been instrumental in helping me see the possibilities available with baking. She has helped me with seeing the potential that is in me and she has encouraged me to explore levels of creativity and taste that I would never have seen otherwise. She always encouraged us to think and strive for excellence, which was a wonderfully refreshing approach. I am so grateful that I found CALI. The faculty and staff were approachable and available whenever I needed them. My time there is just the beginning I have already attended the World Pastry Forum and joined the NY Guild of Chefs. I will definitely be recommending CALI to anyone who wants to do anything is this field.

Sincerely,
Tuesday Jordan
Weekend Baking & Pastry Arts, ‘07

I have been on the Culinary Academy Advisory Board for the past ten years. During that time I have seen incredible growth within the campus. At South Nassau Communities Hospital I had taken on numerous interns that have been retained for employment with my organization.

In today’s market it is refreshing to mentor young culinarians that are passionate about our noble profession, many of them through hard work and perseverance have moved up the ranks into leadership roles. It is clear that the Academy’s instructors work hard to prepare these students for their first experience into the food service industry. Educators truly understand the demands of our industry, many of their portfolios reflect a diverse culinary background.

I am proud to be a part of the Culinary Academy of Long Island and to be associated with the instructors and administration. When you visit the Culinary Academy professionalism is the only word that applies.

Being a professional Chef is the greatest professions in the world, a profession that stimulates your entire well being. It develops your artistic and creative abilities like no other profession. You get to work with your hands and your mind simultaneously while inspiring and motivating others. Satisfying people through the application of food is a rewarding and fulfilling experience, it invigorates me each and every day.

The recipe for success is a collaborative approach to good solid student preparation enhanced by its intern facilities along with the industries finest professional chefs. Together we are developing the future of our industry.

Stephen Bello, CEC, CCA, AAC
South Nassau Communities Hospital
Culinary Academy Advisory Board Member