As a child, there were many foods and drinks that I didn’t care for at all. I guess you are naturally expected to aquire the taste for more varieties of food as you get older though, and this is where I ran into my problem. I eventually ended up eating broccoli without much fight, but there were certain foods like the artichoke that I just couldn’t force myself to like as hard as I tried.
Since I have so many strong opinions about foods it surprised many people in my life when I announced without hesitation that I was heading to culinary arts school because I wanted to become a gourmet chef. None of my friends or family members knew exactly how to handle my declaration. Some laughed, some smiled, and a few congratulated me and said they were excited to see how I’d thrive as a chef. It was good to know that at least a few people were behind me in my journey to becoming a chef. I knew that eventually I would need to tackle the artichoke and other foods that I hated in order to really be a gourmet chef.
My two years in culinary school were two of the hardest yet best years of my life. I completely loved the challenge that each day of class was, and...
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