I Love to Cook -

Honestly if I were ever not working in a kitchen I'd probably kill myself. Being a Chef isn't all I've ever wanted to be, but it is the only only thing I ever want to be as of about three years ago. It just clicks with me, it comes naturally; rushing and going mad during crazy service. Before culinary school I was a Sous Chef (and during two different periods the Only person in the kitchen) at a tavern in the town where I live and went to high school. There I met an amazing Chef that was so lively and full of care and love for me and always encouraged me at every moment, and taught me anything and everything I needed to know to really have a solid ground of basics prior to even deciding to go to culinary school. I wanted to be an artist. And as much as I can appreciate the career people have in the arts, I laugh at the idea of myself being one. Culinary school has changed my life, cooking has changed my life. Food is a universal creation and it's built on tradition, culture, geography, and even economics. I had a Chef a few classes ago that would always tell us that Chefs are the core of the sustainability of Earth and her resources. And sustainability is a very large part in running any profitable, successful kitchen. 40% of food is wasted every year in America. And that is largely due to improperly trained people in kitchens that don't have an understanding of what can be absolutely utilized, not just to reduce waste, but also cost. I am not saying that only certified Chefs are the only ones doing it right, you can learn all of this in the right kitchen with the right people. But, and I know this because I've seen this and this Chef telling about this has seen this in the industry, a lot of people don't know about sustainability or reducing waste, even down to conserving water. Water is more expensive than gas. And Nestle owns over half of the drinking water in the world. I'm just going on at this point, but God has cooking saved my mind and soul.