So I didn’t become a chef. I wasn’t idealistic when I applied to culinary school. I was well aware of the long hours, the pitiful pay, the pressure, the yelling, the swearing — but I loved cooking. I didn’t mind the idea of peeling potatoes for weeks or the heat and the burns. I just loved cooking.
I went to Le Cordon Bleu to do the full-on Grand Diplome. I learned my sauces and my pastries and then I decided to not go into a professional kitchen precisely because I loved cooking so much. I didn’t want the industry to rob away my passion. I think that’s why at least.
So here I am, still cooking away in my spare time. I have a food-related job, don’t worry, I haven’t sold my soul after culinary school and went to work in a bank. But I don’t cook professionally, so I share my cooking and ramblings with you here on fork this.