[rodolfo89]

Hi everyone, I'm from Mexico, I love to cook, I love food and I love to be in a kitchen, so I've decided to take it to the next level, I have no pro experience so I think going through basics is essential and then go on to see also the professional side of it and hopefully one day become an Executive Chef (yes I know is a long road), I see myself (after finishing the program) being always in the kitchen, short term working my way up of course and long term having a place or two (restaurant) also maybe doing banquets, private meals, etc. Is an Associate degree a good idea for me?, I'm strongly considering applying for the Associate degree in culinary arts at LCB in Austin, any thoughts, suggestions?, thanks in advance for taking the time.