How I plan to use my culinary education...

I'm up late finishing my final report for my culinary program exit exam. WOW!! Six months have really flown by in a blink of an eye. I'm sad to be leaving the comfort and fun of the school kitchen. I've truly made some great friends and I have enjoyed my classmates - we made a fabulous team most days. =)

Here's my essay on how I plan to use my culinary education. (Yes - I was required to write a 500 word (minimum) essay on this topic.)

In the Chinese culture, one of the first things that is usually asked of a guest is whether or not they have eaten. Providing food and delicious meals for friends and family is a form of displaying affection. Food is often brought as host/hostess gifts when making visits. Growing up, food was and continues to be a very important part of my family life. Birthday and holiday dinners are always full of family favorites and vacations often revolve around food destinations. My father is an excellent cook, specializing in Chinese cuisine. My mother used to burn water when we were very young, but she eventually picked up more than the basics in order to survive in our family. She now makes delicious home style meals and family favorites, although my father’s cooking still reigns. As an adult, I realize how fortunate I was to have grown up around good food prepared at home.

After completing my bachelor’s degree in international business and working at a large international corporation for over ten years, I found that I felt strangely unfulfilled. I could easily have continued to follow the standard path of my peers and be content, yet I was bored. I was putting in long hours working as a project manager in information technology, working on projects that many of my friends and family (and even most of my work peers) couldn’t comprehend. During the process of selling my townhouse and determining what my next step in the real estate market should be, I had an epiphany. I decided to take the earnings from the sale of my first home to explore another area of interest. I made the decision to take a sabbatical and go to culinary school, something that I had wanted to do for as long as I could remember.

I started at the Professional Culinary Institute (PCI) with a vague goal of doing something in the food industry as a possible career change. At the same time, I was also enrolled in the Sommelier Program at PCI to learn more about wine. At worst, it would be a fun and educational sabbatical before my return to the high tech world. Somehow in the midst of my time in the kitchen at school and the hours spent in a professional kitchen as a part of my externship, I found that I actually wanted to work in a restaurant kitchen. I found that I wanted to get closer to a product that everyone could understand and share my passion for. Having a product that everyone could understand is a novel and rewarding experience for me. After working on projects that span 6 months to several years, there is something that is fundamentally fulfilling to be able to have a tangible product that can immediately evaluated within a specific timeframe. I love working in the restaurant – there’s an adrenaline rush in working on a team and completing service for people to enjoy. There’s magic in working with people that have the same passion that you do.

Food is an easy bridge. Everyone eats. It fulfills a basic need, yet food can also be extremely indulgent and full of luxury. There is such a range and variety in food – culturally, qualitatively and quantitatively. James Beard stated that, “Food is our common ground, a universal experience.” I’ve traveled throughout Europe and Asia and I’ve found that to be so true. No matter where you go, if you show an appreciation for the local food and culture, it’s typically easy to make conversation and begin friendships.

Many of my friends, family and peers question why I would willingly leave an established career to start at the bottom of the “ladder” again. Not only do I have a passion for cooking, but I feel that the food industry is rapidly expanding and that there are many opportunities available. Even with the trend of outsourcing from the US to other parts of the world, there continues to be a huge growth in the food industry in the United States and around the globe.

Chef Udo Prambs and PCI have given me a valuable foundation to start my career in the food industry. I feel very fortunate to have been able to study and develop my culinary foundation under an experienced, European trained master chef.

In the near term, I would like to gain further experience working in a fine dining restaurant. After finishing my externship at Chez TJ in Mountain View, I would like find full time employment at another fine dining establishment. At the same time, I plan to continue my wine studies and pass the Certified Sommelier exams.

Being that I am older than most of my fellow culinary students, I would like to work a minimum of five years in fine dining to gain experience and a better understanding of the industry and skills needed to run a successful restaurant. Ideally, I would also like to gain additional international experience. (I love that this industry provides me with the opportunity to work in most any metropolitan area and country.) After the initial five years, I may need to re-evaluate what avenues are available to me at that point in my career. If I need to shift to something that has more regular hours or less physical labor, I would still like to work in something related to food. I may explore food writing or working for a food publication in some capacity where my background in high tech and project management could be further utilized. The possibilities are endless. Completing my education at the Professional Culinary Institute is only the initial step and I’m looking forward to the road ahead.

...kind of cheesy, yes I know. =P Cheesemoso...but true. *sigh* Now I just have to figure out how to survive on a cook's salary. I may need to moonlight or work part time in the tech world just to keep the income flowing.