As of yesterday, I’m 2/3 of the way to finishing my Culinary Arts degree.
So far, the journey from avid home cook to professional cook has been an incredibly humbling learning experience with more than a few bumps, cuts, scrapes, and burns along the way. I’ve had to unlearn old home kitchen habits but have picked up some invaluable, life-long techniques and skills in return - progressing and feeling comfortable enough in a professional kitchen environment to earn a spot on the line at one of Seattle’s most iconic farm-to-table restaurants.
To borrow from the philosophy of my previous employer, it’s still only day one. In this profession, one never stops learning. There’s always new ingredients, trends, techniques, as well as better, faster, and more efficient and exciting ways to do things in the kitchen - this is what inspires me and keeps me going.
I still don’t know what I’ll do after I finish the program and I’m okay with that. For once in my life, I don’t have a plan (a trait previously anathema to me given my personality) but, always, lots of ideas. In the meantime, I’m comfortably content with soaking in new food knowledge and honing my skills and moves in the kitchen on a day-to-day basis. What I do know is that there’s no turning back now - food is life - and I look forward to what the future holds for food as well as my place and impact in the chain.