Always had a way with food but never thought of making a career out of it? It might be time to trade in your suit and tie for the chef’s jacket and hat.

When one career ends, it’s only natural to think that your next one should be even more enticing than the last and a career in the culinary arts can be a dream come true for people who love food.

Tim Ellison, manager of special programs at the Pacific Institute of Culinary Arts in Vancouver, says more closet kitchenophiles than ever are realizing their talents and passion for food can lead to a very rewarding and successful career in the hospitality industry.

“We’re seeing students who are older and either their industries are sunset industries or they’re feeling unrewarded in their work. People are interested in a career change — they’re tired of just plugging away or putting in time for a paycheque,” Ellison said.

The Pacific Institute offers full-time, six-month programs in either culinary arts or baking and pastry making with a strong hands-on approach: For the first three months students learn in-class skills while the final three are spent exclusively working in the on-site restaurant creating food for actual paying customers. Students can apply that on-the-job time as credit against an apprenticeship program with a real employer. With the Olympics set to arrive in 2010, businesses have been scrambling to hire as many culinary grads as they can find.

“Virtually 100 per cent of our graduates are absorbed into the industry almost immediately. Head chefs come down with their hiring directors and poach students directly from class,” Ellison said.

With class sizes capped at about 15 students, the focus is on giving students as much one-on-one time with the instructor and opportunity to cook as possible.

“You can’t hide and you can’t get lost. At some schools you cook one steak in one sitting — here you’ll cook 40. It’s about giving students the opportunity to practise through habit to develop experience,” Ellison said.

The school also offers a weekend course in restaurant operations management and Ellison says enrolment in the program has ballooned recently with business people, many recently laid off or planning to leave their jobs and deciding to finally trade their electronic Blackberries for real ones, fresh from the field.

If you’ve always had an appetite for antipasto or a knack for knackwurst, a culinary career might just be right for you.

“Eating and drinking is something you’re going to do every day, so you might as well do it well.”

Check picachef.com for more information.