Absolutely nothing in this life ever pleased me; food has always been an either/or, never a mixture. My mother, the food’s parent, shaped my eating pattern extremely early in my life and always with good reason. She is a firm believer that the keys to healthy eating are variety and a little patience.
I would like to share with you a recent feature story in the local paper about a Board of Directors meeting that took place in my town. The meeting was held to discuss ways to continue with the community’s thriving cozy mini-market business.
As the event was held I could see the members of our community center enjoying and gathering off site with each other and some couples Sharing time together, enjoying each other’s company. What is it about sharing time for just a few hours together that makes such a difference? Enjoying one another’s company, someone said, is not merely doing it for the sake of doing it but rather it is a natural combination of sharing ideas and energies that help evolve us into who we are.
I am grateful to the food community because it has always been, and continues to be, a focal point for me. It is a place where I can be myself, not because I am trying to become someone else but because I can only be who I am authentic. I have made wonderful dishes and polished my skills as a cook and restaurateur. But ultimately, it is still just food.
I have tried to do different things as a cook. Every time I have gone to dinner, it has always been different. Dinner parties were fun. But just being around the chefs and company, even though that was my goal, was not the same as cooking. Something just didn’t click.
Finally, after having my first baby, I became more aware of what exactly I wanted to do with my career. I wanted to be able to combine my love of food with my skills as a professional chef. I wanted to capture the true essence of what it is like to be a chef working in an authentic restaurant environment. After working in hotels and clubs, I realized that I could combine my skills and develop my professional cooking style, without killing myself. And, I guess I’ve always just been too stubborn to listen to my mom, instead of going for the popular courses offered by the many cooking schools.
I also realized that cooking may be an art rather than a profession. And although I am quite good at what I do, I still strive to improve my skills. Although I am no longer seeking a career in medicine, I am happy to be a chef and work with one of the finest restaurants in the world.
Who knows? Perhaps I will open a restaurant someday. Who would like to be a world class chef? You probably would like to be a world class chef, too. But you probably shouldn’t kill yourself while you are young, in order to be a top chef. More than probably, you would appreciate being able to have the kind of lifestyle you would want if you were to sustain it long into your old age.
The work will be hard, but if you love it, it will be rewarding; and, not to mention fun. It is an exciting skill to pick up, and it is a fun way to make money.
One of the best ways to get started is to work as a chef in a restaurant or hotel kitchen. If you love working with people and have a creative side then this is a great place to start. Being a chef is hard work. It is one of the most stressful jobs in the world, but it can also be rewarding, with a rewarding result in the end.
A return to cooking is probably the best thing that ever happened to you. Because you get to make everyone’s favorite food, you get to make them eat, both lavings and housewarming gifts. Starting as soon as you return to work will have you living the gourmet life, without killing yourself along the way!