Chefs, I need your help,
I've started cooking at home when I was finishing college. Back then it was all about having you belly stuffed, so you could drink more and not get too drunk, and since no one cared for making the food, I stepped up to the job. I began liking it, though, and things started to become a bit more serious: I bought books, watched tv shows, researched on the internet... Nowadays, more than 10 years later, I still cook for friends, I'm still passionate about food and cooking, and sadly, still not working with it.
So, my first question was if I am too old to start cooking professionally (I'm 33 now), but I read some threads in this forum, like "Am I too old?" and "How old is too old?", and felt encouraged.
My second question now is: How do I do this? I'm living in Belgium now, with a scholarship for my PhD in literature, and so far I could only find two kinds of courses here: one day home cooking courses, that teach you a menu a day, and culinary schools, that take only kids up to 21yo. The first doesn't suit me, and the second doesn't accept me. What should I do?
Please, I feel this is my greatest opportunity to become a chef, and I don't want to miss it (again). Help me.