Hello.
I'm joining these forums for the first time, so I'd thought I'd start off with an introduction thread.
I'm a seventeen year old (almost 18, mind you) student who has been wanting to become a Chef ever since the age of around eight or nine, through my grandmother and my mother, who always had me in the kitchen cooking. Ever since then I've had burning desire to become a Chef. I grew up as a kid watching the Food Network and various other cooking shows. From there, I started to read cooking books (Anthony Bourdain, the god of all Chef's - he tells it like it is) and experimenting with cooking a lot more.
In grade nine, I e-mailed Chef Michael Smith (a celebrity Chef - great man) telling him that I was an up and coming Culinary student who wanted to know how to get into an apprenticeship program. He replied, and informed me that Chef Craig Flynn, owner of Chives Canadian Bistro (in Halifax on Barrington - he partially owns this restaurant) was interested in a young apprentice and he gave me all of his information. That week was my first true experience with cooking and reality slapped me in the side of the face. Cooking wasn't what it was like in television shows!
Chef Craig Flynn and his crew were extremely nice to me but I thought it was going to be a breeze in the park. I was wrong. Cooking is one of the most difficult things to do.. but for some reason, even after all of the long hours, countless chopping of vegetables, etc, I still loved and enjoyed what I did. It was amazing when I cooked with Chef Michael Smith as well. He's a great guy, and he's very laid back. I've cooked with him four times, but he's back in PEI at the moment with his girlfriend. He's taking a break, I believe.
I am now in Grade 12 and I am, yet again, returning to Chives Canadian Bistro for the summer for more training (I took a break in Grade 10 and returned in Grade 11 for the summer) while working as a Cashier at the same time, to save up for College. I volunteer, of course, as money isn't what I want from Chef Craig. It's his training and expertise and I'm extremely grateful that he lets me work at such a fine establishment such as his.
Anyways, I'm now accepted at Nova Scotia Community College to undergo the Culinary Arts course (two year diploma) where I will then take Business, as I believe having a good business sense will further develop my skills in the kitchen as well.
I'm ready to undergo the pressure, stress and long hours of becoming a Chef - but it's something that I love doing. It's unexplainable, to me (and probably unexplainable with a lot of you). I'm not going to be one of those "cocky" Culinary Students who's going to walk in there thinking he knows everything (I've learned that the hard way with Craig - but that's another story). I've only been put up to Salads at Chives, something which I'm very proud of. The road to becoming a Chef (and being a Chef, that is) is going to be such a rewarding experience for myself. I'd rather be in a hot, sweaty kitchen, grueling away instead of being in a small cubical doing work that is easy. I must be nuts. ;)
I'm happy to find a nice Culinary Forum on here, and I intend on staying here. :)
I'm joining these forums for the first time, so I'd thought I'd start off with an introduction thread.
I'm a seventeen year old (almost 18, mind you) student who has been wanting to become a Chef ever since the age of around eight or nine, through my grandmother and my mother, who always had me in the kitchen cooking. Ever since then I've had burning desire to become a Chef. I grew up as a kid watching the Food Network and various other cooking shows. From there, I started to read cooking books (Anthony Bourdain, the god of all Chef's - he tells it like it is) and experimenting with cooking a lot more.
In grade nine, I e-mailed Chef Michael Smith (a celebrity Chef - great man) telling him that I was an up and coming Culinary student who wanted to know how to get into an apprenticeship program. He replied, and informed me that Chef Craig Flynn, owner of Chives Canadian Bistro (in Halifax on Barrington - he partially owns this restaurant) was interested in a young apprentice and he gave me all of his information. That week was my first true experience with cooking and reality slapped me in the side of the face. Cooking wasn't what it was like in television shows!
Chef Craig Flynn and his crew were extremely nice to me but I thought it was going to be a breeze in the park. I was wrong. Cooking is one of the most difficult things to do.. but for some reason, even after all of the long hours, countless chopping of vegetables, etc, I still loved and enjoyed what I did. It was amazing when I cooked with Chef Michael Smith as well. He's a great guy, and he's very laid back. I've cooked with him four times, but he's back in PEI at the moment with his girlfriend. He's taking a break, I believe.
I am now in Grade 12 and I am, yet again, returning to Chives Canadian Bistro for the summer for more training (I took a break in Grade 10 and returned in Grade 11 for the summer) while working as a Cashier at the same time, to save up for College. I volunteer, of course, as money isn't what I want from Chef Craig. It's his training and expertise and I'm extremely grateful that he lets me work at such a fine establishment such as his.
Anyways, I'm now accepted at Nova Scotia Community College to undergo the Culinary Arts course (two year diploma) where I will then take Business, as I believe having a good business sense will further develop my skills in the kitchen as well.
I'm ready to undergo the pressure, stress and long hours of becoming a Chef - but it's something that I love doing. It's unexplainable, to me (and probably unexplainable with a lot of you). I'm not going to be one of those "cocky" Culinary Students who's going to walk in there thinking he knows everything (I've learned that the hard way with Craig - but that's another story). I've only been put up to Salads at Chives, something which I'm very proud of. The road to becoming a Chef (and being a Chef, that is) is going to be such a rewarding experience for myself. I'd rather be in a hot, sweaty kitchen, grueling away instead of being in a small cubical doing work that is easy. I must be nuts. ;)
I'm happy to find a nice Culinary Forum on here, and I intend on staying here. :)
Sig?
