On April 2nd, 2012, i started my two year journey of training as a chef at Top Chefs Culinary Institute.
It's been 1 month and a beat and you know what, I love it, love it, love it. At the end of all this, i would love to teach, teach and teach some more. I have to spread the food appreciation bug.
Culinary School isn't for the faint hearted. It involves:-
- tears
- happy tears
- frustrating tears
- knife handling skills
- cuts
- Surprise tests (Thanks Chef Felix)
- creativity
- guts
- will power
- calm mind
- sweat
- thick skin
Thanks for dropping in.
Love you all food enthusiasts and all curious beings.
The above is so true but if u r passionate about it and are doing for the right reasons its worth it in the end! After the training comes working with different people who might not share your passion but identifying the right people who can add value to your career progress is key to making you stand out at work and blossom to be a great chef!
ReplyDeleteGood job Esther!
Thanks Raphael
ReplyDelete