Hi everyone,
Well well well - it's been a few months since I've posted, but I had to share with all of you my new perspective. Two months ago I was a potential career-changer with a million questions in my mind. I knew that I wanted to return to the foodie industry, but wasn't sure the route. I was intimidated with returning to school at age 32. I was concerned about making the transistion. I was afraid of..... you know - fill in the blank.
I had an opportunity to apprentice with a friend of mine who runs a 4 star restaurant .....but I also wanted to look at culinary schools. After speaking with him sevearl times he convinced me that I needed a solid foundation to do what I wanted to do in my new career.
I spent lots of time evaluating schools and chose the one that I thought would be best for me. Best for my goals as a new chef. Well let me tell you - after two months at school, I can not be happier with my decision to head to school instead of going straight under a chef.
First of all, the inspiration I get from the people I go to class with as well as the teachers is amazing. My passion for this business is growing by leaps and bounds (and I thought I was jazzed before I got here). I never realized how much I didn' t know. Some days I wander around the halls of the school and just window-gaze. I spend countless hours buried in the books and love every minute of it. I now understand the beauty of the contribution of classical chefs like Carem, Escoffier - and the newer breed of chefs like Alice Water. The school is definately not a cakewalk and the expectations are high, but that it what makes going to school such a challenge.
So I guess what I'm trying to say is that - I coudn't be happier with my decision.
....David Patrick
Well well well - it's been a few months since I've posted, but I had to share with all of you my new perspective. Two months ago I was a potential career-changer with a million questions in my mind. I knew that I wanted to return to the foodie industry, but wasn't sure the route. I was intimidated with returning to school at age 32. I was concerned about making the transistion. I was afraid of..... you know - fill in the blank.
I had an opportunity to apprentice with a friend of mine who runs a 4 star restaurant .....but I also wanted to look at culinary schools. After speaking with him sevearl times he convinced me that I needed a solid foundation to do what I wanted to do in my new career.
I spent lots of time evaluating schools and chose the one that I thought would be best for me. Best for my goals as a new chef. Well let me tell you - after two months at school, I can not be happier with my decision to head to school instead of going straight under a chef.
First of all, the inspiration I get from the people I go to class with as well as the teachers is amazing. My passion for this business is growing by leaps and bounds (and I thought I was jazzed before I got here). I never realized how much I didn' t know. Some days I wander around the halls of the school and just window-gaze. I spend countless hours buried in the books and love every minute of it. I now understand the beauty of the contribution of classical chefs like Carem, Escoffier - and the newer breed of chefs like Alice Water. The school is definately not a cakewalk and the expectations are high, but that it what makes going to school such a challenge.
So I guess what I'm trying to say is that - I coudn't be happier with my decision.
....David Patrick
