 In the very early stages ...
You are a law student ... do you have summers off?
When I was in college, majoring in English and Chemistry, I volunteered in a local shelter that fed 150 people a day. No, it wasn't a "professional" kitchen; however, the regular "cooks" were all local restaurant owners, chefs, caterers, food service managers, and people who loved to cook and share.
The foodstuffs donated were different every day; I came away with an understanding of how to look at the ingredients available, figure out how to use them to best advantage for nutrition and flavor, create a satisfying meal from practically nothing. I learned more about the business of food economics than I ever would have otherwise.
So, use your summers wisely; work in good restaurants, take the time to be a Gleaner (folks who go out to the farms, dairies, food factories, stores, etc. and get the surplus or "sell today" foods) and learn about buying produce and everything else in season and out. Make friends with the producers of the raw ingredients: you'll know if you're meant to be a real chef in short order.
No pun intended!  |