While researching the career options that would be obtainable to me if I were to earn a culinary degree, I fell in love with the idea of being a food stylist. I thought this was the perfect choice for me as a foodie with a love for photography. Once I began the Keiser University culinary program, I got to know all of the chef instructors and learned about how they got to be where they are today in their careers. After inquiring about each of their career paths and seeing what a vast array of experiences each of them had in the foodservice industry, I realized there were so many other career options available to a culinary graduate that I had never even imagined. During my time in my culinary classes I fell in love with the fine dining aspect of the industry. For this reason, I chose to do my externship at The Broadmoor Hotel & Resort in Colorado Springs. During my externship at The Broadmoor, I was able to expand on the skills I learned throughout my time at The Keiser University Center for Culinary Arts. I was given the opportunity to work the Garde Manger station, which was a completely new experience to me. I also worked on the hot line in a large commercial kitchen for the first time in my life. I was so thankful for everything I had learned during my time at Keiser. My experience in my classes such as Classical French Cuisine greatly prepared me for my experience at The Broadmoor and enabled me to hone my skills through this real-world experience. By the time I finished my externship I had fallen so in love with the foodservice industry that I decided to continue my education with Keiser University. As soon as I returned to Sarasota, I immediately enrolled in their Baking & Pastry program and started classes shortly after. I am currently halfway through the program and I love every minute of it. My chefs are like family to me and show genuine interest in my success. This career change has been the best decision I have ever made and I am so happy that Keiser supported me in this transformation.