There's a program in Cincinnati that sounded interesting. Cincinnati State offers a two-year program that then continues on to University of Cincinnati where you get your bachelors in Culinary Arts and Science. Naturally, however, a lot of the classes require butchering, working with meat, eggs, and dairy-- but a lot of that could easily be substituted. The eggs and dairy are easy to work around, but they seem to be pretty touchy about their butchery classes. Andrew tried emailing the schools about an independent study, in place of that class, where I could work with other proteins. They didn't like that, though.
It seems ignorance prevails in this world. In spite of the fact that vegan programs are popping up around the country [[and world]] to accommodate this growing sect of the population, people spit on it as insignificant.
The letter from Cincinnati's culinary program:
We represent a 580 billion industry and we feed about 50 million people per day who are protein eaters. Why cant you be a learner rather then a person on your own personal cause. I respect your dietary practices but your same group represents about 5 percent of the total dining population. As long as I am a chef we will not give up the practice of butchery because it it part of all culinary programs and will remain as a vital component of our program take the class you might learn something As Brendan Beahan wrote 'Once a man turns off his learning lights ignorance prevails'
Chef Kinsella CMC WCMC"