up until christmas day, feelings of anxiety and doubt filled my mind about the upcoming year. sometimes i feel really great about what i'm doing in my life, other times i feel like i'm failing someone, something or myself. my desire to go to culinary school significantly increased over the last semester. as of a couple months ago, after visiting the school twice, i thought it was just a matter of time before i picked up my things to move to chicago to take classes at le cordon bleu. however, even in the short amount of time since then, more doors are opening and i see more opportunities. i have lots of different options. i could just jump into culinary school, with no real experience at all and cross my fingers that it works out. or i could give it some time. try out a few other things before i do that. or maybe culinary school isn't completely necessary.
after talking to a very close friend of the family, i've learned you can start from the bottom and work your way up. if you work hard enough and truly have the desire to succeed, things will work out. steph stevens, who my dad grew up with and has been around for the holidays ever since i can remember was at our house on christmas. she was the owner of a wonderful little restaurant in pepin, wi called the harbor view cafe. she no longer is an owner but still works for the restaurant. she has invited me to come up to the restaurant to check out a "day in the life" at the restaurant.
since this post is probably already getting close to lengthy i'll just cut to the chase. through other connections steph has, i plan on volunteering at a camp this summer in chelan, wa where this is my backyard. i will work in the kitchen, hopefully learning some of the basics and figuring out if this is something i want to do. i will be phoneless/internetless, surrounded by beauty, taking pictures, hiking, and journaling nonstop.
at this very second, there is no doubt in my mind that i've made the right decisions. i'm heading in the right direction, or at least in some direction. i anxiously await what the future holds.
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2 comments:
proud of you.
So exciting. I want to know/hear about everything...even down to your knife sets....I hear chefs have really cool knife sets. Hey p.s. do you know of Anthony Bourdain? He's a chef and has a show on the travel trannel called "Anthony Bourdain: No Reservations"...anyways i'm obsessed, but he writes books and they give you an insane insight on what its like starting out and starting from the ground up and then going to culinary school and all that jazz. I would highly recommend it. I have some of them...you can definitely borrow them.
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