Choosing a career is one of the most important decisions a person has to make because it will influence the rest of your life. I chose to become a chef for a number of reasons but mainly to push myself to be better. My greatest strength and worst weakness is my pursuit of perfection. As I progressed through culinary arts, my standards and definition of ‘simple’ expanded. There is always room to grow and explore. Becoming a chef isn’t something that happens overnight, it is a journey that challenges you. Julia Child once said: “No one is born a great cook, one learns by doing”.
Culinary arts require an undying devotion to what you do. It requires unconditional love for learning, cooking, and teaching others. I keep myself motivated because I'm eager to learn new things and I'm not afraid to ask questions. This course has helped me with gratitude. Gratitude has not only made my work more enjoyable but it's helped me achieve my goals, gain network, and improve my productivity and decision-making capabilities. I was able to accomplish certain goals by having a clear understanding of what I wanted. It has helped me stay focused and develop habits that have improved my areas of training as a chef. I had to learn to keep pushing myself every day despite the distractions and hardships that I was faced with.
I started off as a dishwasher with little to no kitchen experience. I never lost hope and I believed that the path to my dream is still manageable. I was able to find my creativity by gaining experience and confidence. From a dishwasher to a head chef, everything in the kitchen is connected. I got the chance to learn the best techniques and get the best advice from the chefs and cooks, which I applied every single day until it paid off. I chose Atlanta Technical College to create a foundation for my creativity with culinary arts. I’m currently in a transition stage where the rules have become automatic to follow. Logically, I would say, my perspective has changed. I have learned basic skills that will last me a lifetime, and it motivates me to try different things.
This program has shown me that culinary arts give you the freedom to create and indulge in your passion for food. Watching people’s reactions to tasting my food and seeing how happy food makes people is what I like most about cooking. It has endless possibilities for creativity. Enrolling in this program and working at a restaurant has helped me learn about and prepare different types of food. I’ve acquired special skills and knowledge through practical experience and professional training.
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This course has helped me keep track of my progress and self-evaluate. I’ve learned who I am and what I value. In the process of building my own business, I’ve gotten better at decision-making, prioritizing my money and time, and having relationships with others. Being able to travel, meet new people, and try new methods of cooking are a few reasons why I love the restaurant industry. Although it can be overwhelming trying to work, complete schoolwork, and maintain a social life, there are steps I can take to balance it out. Keeping an updated schedule, working ahead, and getting a good night’s sleep are a few things I am currently working on.
Cooking is more challenging than I thought it would be. There were times I thought I would be the best at something and failed, although it was embarrassing, it was humbling as well. Perfection is impossible to reach, but something to strive for. Becoming comfortable with what I do has been one of the hardest things for me. I often focus on details too much because each meal that comes from the kitchen has an invisible signature of the chef. I had to accept the reality of change when it comes to cooking and working in the restaurant industry. It is not an easy task to manage changes in methods, menus, presentations, concepts, and customer base or staff dynamics.
Another challenge I face is that the professional culinary industry is predominately run by men, but many home cooks are women. This industry requires tough skin and being able to stand up for yourself. I feel that I have to prove myself and my strength to everyone because I am a woman chef. I like to seek guidance from other female chefs to keep me inspired. There are many areas I still need to improve on, but I will implement the skills I’ve learned in this course and program in my career. It has taught me to think quickly in challenging situations and it has prepared me physically and mentally to be strong.
This program has helped me to go out and chase knowledge for myself. I’m not able to develop the skills needed if I don’t take an active role in my education. I’m able to use certain resources to teach myself with effective instructions and support. Increasing my strengths and building my interests and aspirations are steps to help me succeed. In order to succeed, these steps must be embraced and owned. I've developed an appreciation for diversity, compassion, and critical thinking which will help me excel. The foundation of a successful system includes quality, trust, and capacity. Quality can't improve without increased capacity, and the lack of trust will take away necessary resources that will increase capacity.
I look forward to my future in becoming a chef and opening my own restaurant. Before I enrolled in this program, I knew I wanted to be a chef, and learning more about it makes me want to continue to pursue this career in the future. Speed, efficiency, and perfection are a few values I've learned to cultivate in the kitchen. Once I'm able to open my own restaurant, I want to find an outlet for creative expression that allows my schedule to be less demanding. I want to also create a calm and serene environment for customers that appreciate the quality of food. I plan to use the wealth of knowledge I’ve obtained to the best of my ability.
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