The Culinary School Endurance Test

Well I've managed to survive the brunt of the storm and am just riding out the last fleeting breaths of the Culinary School Experience. The Art Institute of Dallas is about to get another alumni.

...now fast forward three months past the above entry....degree in hand...

I don't know what to tell you yet. I've experienced at least a little bit of everything if you combine what was instructed at the Art Institute of Dallas and my early culinary employment endeavors. Now, I think what is next is that I find my own identity, niche, and style. That assuming I want to make something of this. I think that the worst thing that one can do in this career is assume that things will be handed to you given your pedigree. Let's face it. There are a million other cooks out there that come from other countries and backgrounds that can cook your ass into the ground. What "those" don't posses however, is the ability to think about the business as a whole and the direction it should go in. That is where the Culinary school background becomes useful...and if you got the goal in focus...you can manifest it into a reality.

Take your training, find your identity, and make the most out of each and every opportunity to showcase your vision. That's what. Be bold, be confident, and above all else be humble.

Take care.