What’s My Future in the Culinary World?

I have so many happy memories in the kitchen. (Photo courtesy of Nina Ines Garma)

My love for cooking came at age five, when my father, George Garma, let me whisk the many egg yolks with sugar for leche flan (caramel custard), a party favorite. Being a Filipina American, fiestas have always been a big deal. I have so many happy memories in the kitchen from being with my grandmother, Teresita Ilog, like learning how to make her family’s popular Pampanga tamales (made of rice and steamed in a banana leaf). Also, I tremendously enjoyed when my many cousins and I attended a class in making siopao (steamed pork buns). I was enamored with using my hands to create something tasty, getting to know all my family members while we were prepping around the table, and the unforgettable feeling of making it all with those I love. I knew early on that I wanted to be involved with food for the rest of my life.

This love and passion for food led me to attend school in Napa Valley, California, at The Culinary Institute of America (CIA) at Greystone for culinary arts, and, now, at the flagship school in Hyde Park, New York, to pursue my undergraduate degree in food business management. That was until March 14th, when my school closed due to COVID-19 and when the whole world seemingly came to a halt.

Being in a culinary school, I have had many concerns; so did many of my classmates. When the CIA shut down, it suddenly felt like the whole hospitality industry was shutting down too, as we saw our beloved heroes close their doors and lay off many employees. Externships were cancelled, as well as concentration programs, which are special cuisine- and beverage-based semesters that are held away from campus. These programs provided unique experiences for CIA students, like studying wine in Napa Valley or Asian cuisine in Singapore.

My dad, George Garma, has always been my culinary mentor. (Photo courtesy Nina Ines Garma)

I was in deep shock! I distinctly remember that the CIA had announced at the end of the day that all classes were suspended until April, which, later became May (as of this writing). From then on, it has all felt like a techno-paranoia episode of Netflix’s Black Mirror. Everyone on the walk from campus to the dorm was calling parents and looking to get to the airport as soon as possible, and a video came out from our president, Dr. Tim Ryan, explaining everything.

Due to the COVID-19 cases rising in the state of New York, we have transitioned to online learning. Many students had so many questions: “How will I learn how to roast a chicken?”, “How will I learn how to take hold of Latin American cuisine for my class in Cuisines of the Americas?”, and “How will I learn how to cook behind the line for my class in Advanced Restaurant Service?” We eventually had a better understanding of how we would transition, but we could not help but have these thoughts: we had come to culinary school for hands-on experiences and suddenly it felt like it was all being taken away.

I love the hands-on experience at The Culinary Institute of America. (Photo courtesy of Nina Ines Garma)

Other concerns came up from those who were about to graduate and enter the workforce, or were on optional practical training (OPT). My friend and classmate Alexandria Antonio writes: “I was 7 months into my OPT in New York, but due to this pandemic, I had to cut it short and had to go home to the Philippines. It robbed me of my chances of learning new techniques and experiences. It put my family in a state of panic since I was so far away from home. Also, being in New York City was worse, since it was in a state of emergency. I couldn’t even pack properly and bring all my things since I left in such a hurry. And leaving the US ended my OPT contract. If I were to return, I would need to file for another OPT form, and that's a hassle.”

OPT is a rare opportunity because participants are selected by lottery. It is usually a year’s worth of learning techniques, experiencing training from culinary centers, and, in some cases, a way to help home by sending money. It is, indeed, very unfortunate that many culinary school graduates are unable to find work at any of the 110,000 restaurants, and many more are laid off as the industry continues to collapse. 

While it looks like the future of restaurants is uncertain, culinary-school graduates will continue to innovate food and pique everyone’s interest. Even though many restaurants are not able to make a profit now, many eating establishments across the nation are giving meals to health care workers, first responders, and the homeless, boosting the hospitality industry’s image. If everyone can agree on one thing: Everyone has to eat. Now, that is something positive to look forward to.

Check out Nina Ines Garma’s Atsarang Repolyo (Pickled Cabbage) recipe in this month’s Happy Home Cook.

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Nina Ines Garma

Nina Ines Garma is studying food business management at The Culinary Institute of America in Hyde Park, New York. A native Californian, she is a proud ate to twins, Camilo and Regan. She enjoys running her humorous Hello Kitty Facebook group: Sanrio Hell. 

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