Hi Everyone,
I'm brand new to the site and excited to be here! This morning I was performing a search about a school I'll be attending in Fall and ran into a member's post on this site. I clicked through some of the links and realized this is a great resource for culinary prospects, professionals and those who simply have questions about the field.
I'm 26 and have been in corporate America for the last 4 years. I very much dislike sitting at a computer performing mindless tasks as my eyeballs burn to a crisp day after day. It's just not for me. Over the past year or so it started becoming more and more apparent that I am most alive, alert and happy while in the kitchen chopping, experimenting, stirring, succeeding, failing, mixing, kneading, learning - in short - creating.
I decided not only do I want to go back to school for a culinary degree/certificate, but I want to do so in ITALY! I'll be attending IFSE in Turin, Italy for 6 months starting in September. I'm very excited about this opportunity but also very nervous. There is a lot of prep involved, not only with my visa/living situation/money conversions/passport/Italian classes/ability to become homesick/outlet converter/plane tickets (you get the idea) ...but lot's of prep involved with attaining a good foundation of culinary skills and knowledge before I get there. What's worse than being lost in a new school in your hometown? Being lost in a well-established, highly respected school in Italy.. I just want to make sure I cover all of my bases before I go.
I'm excited to explore this site and learn from others!
Talk to you soon!
b
