In your eyes, what is the definition of a chef?
A person that can create a work of art that stimulates the senses?
Someone who puts their very being into each meal they make, and the outcome is something spectacular in every aspect? A strong willed, managable cooker that can *****strate social and leadership skills? I say all the above. I feel that becoming a Chef would be a tough and rewarding challenge. This is what fuels my ambitions and dreams.
The feeling you get when you witness someone eating your creation...seeing their faces stretch with delight as they consume every last morsel of food on the plate. You get such an overwhelming feeling of satisfaction!
You might think to yourself, is cooking an art, or a science? One may call it a combination of both; that is, so far as the means of cooking are concerned it is a science, and, so far as the application of the means is concerned, it is an art.
I remember as a child (around the age of 4) I would walk into our backyard and take various plant life- grass, pinecones, berrys from a bushtree, and various other colored leaves that had fallen to the ground and combine them all in my dogs water bowl, stirring them together with a stick i had picked up off the ground. I can't remember why i did it, but what i do remember is the overwhelming satisfaction it gave me.
I am at a cross road right now, and undecided as to what i should do to further best my self in the art of cooking. I graduated highschool 2 years ago, and since then i have slowly veered off the path of my dream. That is where i need some help from you. Should I attend a culinary arts school as soon as possible? (I attended Brevard College, in Transylvania County, an arts/music school, and then decided to take a break to get my goals sorted out)
Please, to any future or present chef's, give me some insight on what i should do.
Thanks in advance, Chris
A person that can create a work of art that stimulates the senses?
Someone who puts their very being into each meal they make, and the outcome is something spectacular in every aspect? A strong willed, managable cooker that can *****strate social and leadership skills? I say all the above. I feel that becoming a Chef would be a tough and rewarding challenge. This is what fuels my ambitions and dreams.
The feeling you get when you witness someone eating your creation...seeing their faces stretch with delight as they consume every last morsel of food on the plate. You get such an overwhelming feeling of satisfaction!
You might think to yourself, is cooking an art, or a science? One may call it a combination of both; that is, so far as the means of cooking are concerned it is a science, and, so far as the application of the means is concerned, it is an art.
I remember as a child (around the age of 4) I would walk into our backyard and take various plant life- grass, pinecones, berrys from a bushtree, and various other colored leaves that had fallen to the ground and combine them all in my dogs water bowl, stirring them together with a stick i had picked up off the ground. I can't remember why i did it, but what i do remember is the overwhelming satisfaction it gave me.
I am at a cross road right now, and undecided as to what i should do to further best my self in the art of cooking. I graduated highschool 2 years ago, and since then i have slowly veered off the path of my dream. That is where i need some help from you. Should I attend a culinary arts school as soon as possible? (I attended Brevard College, in Transylvania County, an arts/music school, and then decided to take a break to get my goals sorted out)
Please, to any future or present chef's, give me some insight on what i should do.
Thanks in advance, Chris
