Culinary School started in July of 2015, some folks ask why...This is for me. I want to grow beyound where I have taken my team... I feel like I have taken us as far as I can without some sort of mentorship.
After 20 years I have become the most efficient Short Order cook... I doubt there are many that can handle the grind like myself. I am proud of where my work has culminated, but I don't wanna stop here. I feel like I am in this bubble that I created and there is a whole culinary world for me to explore. That bubble is only what I taught myself, I never cooked professionally for anyone else...I learned by survival, I made it happen from fear of failure.
I can't leave site daily for hours as the commitment is huge for school but this program works and I am being mentored by some great chefs... learning so much and the best part is that they are working along side of me to see me thru the program and improve my career.
Classes are not easy but by the end I will graduate in April 2016, already the improvements to my ability to execute a dish, create a dish or just bake a cookie...the program gives me that understanding. I am in hopes of applying to take the American Culinary Federations CEC test in 2016 once I have completed the required certification. The hardest part will be the externship whitewall require me to be employed by another chef in another environment than my own.
Looking forward to what is to come.