In a past life, I went through a phase during my first year at UCSD contemplating leaving and attending culinary school. What stopped me? Well the guilt of leaving behind unfinished business did it. So I figured it'd be best to finish what I started at UCSD and if culinary school was still so strongly calling out to me at that point then maybe I'd be more serious about it. Its been several years since that time and I think now I much rather enjoy the finished delights at the front of the house than slaving in the back over them.
Wandering around the city, EHK and I happened across the French Pastry School and decided to check it out since the smell of sweet buttery baked goods beckoned us. We were fortunate to be introduced to a member of the admissions staff who gave us a tour of the facilities and thorough introduction to the programs offered and instructors. I was in awe at all of the beautiful kitchen equipment and exquisite creations made by the students. My favorite memory of the school was being walked into the chocolate room. Its an enclosed room that keeps chocolate in ideal storage conditions. There I was greeted by the seductive aroma of chocolate and surrounded by all these lovely edible creations such as the white chocolate flower above.
I still sometimes wonder how different life would be if I had acted on that urge years ago. However, I'm happy with where my life is headed right now and I wouldn't trade it for anything. Work can be stressful and preparations to return to full time schooling is giving me anxiety attacks but I find solace when I reflect on the people and things that bring joy and peace to my life.
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226 West Jackson Blvd.
Chicago, IL 60606
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Chicago, IL 60606
(312) 726-2419
Beautiful creations! Almost too pretty to eat! You're right about the difference between enjoying the food and creating the food. But if you love cooking then culinary school would probably be fun. In the end what matters is doing what you're passionate about. You're not obligated to finishing what you started or proving yourself to society or anything else. Just follow your heart. At almost 30 I'm finally close understanding what the heck is it my heart wants! It's sure secretive about it!
ReplyDeleteIt's never too late! Greg is still considering going to veterinarian school.
ReplyDeleteAnn: I love cooking as a hobby but I think I'd hate it as a career. I don't want to work when everybody is out having fun. Prime work hours are Friday and Sat nights as well as holidays :(.I think my parents ingrained the whole obligation thing into me. I'm still learning to just let go. I dream of becoming Anthony Bourdain... till that day comes I'll just have to settle with my wannabe adventures in this blog.
ReplyDeleteNhu-Chi: Oh I wasn't wishing to go. Just dreaming of what it would be like right now if I had gone. Greg should totally go. Save you guys on vet bills!
Ooh, a return to full time schooling? How cool... At my age, I should be thinking about retiring, but unfortunately I still haven't figured out what I want to be when I grow up! The white chocolate rose really is too lovely to eat.
ReplyDeleteOoh, a return to full time schooling? How cool... At my age, I should be thinking about retiring, but unfortunately I still haven't figured out what I want to be when I grow up! The white chocolate rose really is too lovely to eat.
ReplyDelete