I did it for the love of food!

After months of late night classes and an hour long commute to and from school everyday, I can finally say that I have completed my courses at the Le Cordon Bleu school of culinary arts. This, of course, does not make me a chef upon graduation, that I learned on the first days of culinary foundations1, however, the whole experience has made me aware of the long standing traditions of cooking and the sacrifice that one must make for the love of food. Most importantly it has allowed me to learn more about my own personal relationship to food and how to approach it in the years to come.
I learned how to navigate a kitchen. I’m not talking about the tiny hole in the wall kitchen that I have at home, but the mammoth of an industrial kitchen that I’ll have to get used to when I start working in different restaurants. That is one of the greatest lessons learned because now I can adapt to any kitchen situation that I encounter. Yet, on my last day of class I wasn’t convinced that that alone was worth the larger than life cost of attending culinary school, and so I dug deeper, convinced that there must have been something of greater value learned. All that digging brought me back to my passion for food. You see, at some point between baking class and cost control I realized that I was not going to make a killing in this industry. I learned to accept that vacation time for me would probably be during some weird month in low season ( hey low airfares!) and weekends would probably consist of Wednesdays and Thursdays. Still, I embraced my love for food because we live in a society that is forgetting how to love food. Real, local, seasonal, fresh food. That is my ultimate passion and bringing that to people and teaching those who are close to me about food is just an amazing feeling.
Food is nourishment. It is life. Food is the sun’s energy packed into seeds, beans, leafy greens, and other edible goodies that keep us alive and well. It must be respected and cherished, not mass produced and shipped thousands of miles aways. Perhaps, as we observe the detrimental consequences of our current eating habits, we will all learn to embrace and respect food again because as long as we exist, there will be food.