It's been too long let's talk food.

It's been a while since I have written a blog on here. I'm up late but that o.k. because I don't have to work today. I've had a lot change since I last wrote. I took a large leap in July and decided to follow my heart. I changed my career completely to my passion which is cooking. I currently work in a fine dining establishment that overlooks La Jolla cove. The view is quite stunning. We create Californian Cuisine there and I have learned so much since I started. It's the best education I can get until I can afford to go to culinary school. At the moment I work the pantry and dessert stations. It's sometimes difficult to get used to all the unwritten rules of working in a kitchen since I have been working in cubicle/office settings for the last 8 years. However, I love it and wouldn't change the decision to really do what I love. I am very excited about the creative aspect of culinary arts and am eager to experiment with new recipes as a sous chef or culinary chef someday. I think my goal is to become a "chef," someday in some capacity or to own my own cafe. Plus, my boyfriend and I really would like to "retire," someday and own our own cafe where we can display our art and I can cook appetizing, healthy, and simple cuisine.

On another note, I definitely took a pay cut and am making less than half of what I was making hourly at my old jobs. I am hoping to find a part time job to make up for the loss. I want to pay off the rest of my debt so that I can have the money to go to culinary school. I am interested in obtaining my certificates through the San Diego Community College District through the adult education courses. The classes are free but they fill up quickly. I have to hold off for a semester as I want to work as much as I can to get to a better place financially. Plus, I want to be financially responsible so that I feel better about what I contribute financially to bills within my relationship. So it will be nice to get the certificates and then in the future attend San Diego Culinary Institute so that I may obtain my Comme de Cuisine.

Conversly, I am sad that I don't cook as often at home. It's mostly because I don't have the disposable income I used to spend at Whole Foods, Trader Joes, and the Farmers Market. Futhermore, I just don't have as much time to cook at home which is disappointing since my boyfriend isn't getting fed as well as he used to and I relied on his previous input when playing with recipes. I hope to get back to my old cooking habits shortly.

Regardless, I am very fortunate to be learing under a chef who has been in the business since he was 14. He was trained by a master French chef and he really has an amazing ability to create beautiful and delicious dishes. He has been nothing but generous with his patience and time. I am very grateful. Morevover, I get to learn from the rest of the staff who are all very capable and great. I have so much to glean from their experiences and talent. Lastly, I would like to note that working in the culinary industry isn't all glitz and glamour as some cooking shows might lead one to believe. It's dirty, hot, and odiferous. Yet I feel much happier doing this job and it is so much more fulfilling than sitting in front of a computer completing ridiculous projects. I get to experience the instant gratification of creating something tangible and seeing the final product on a nice clean white plate. Quite frankly, I don't think it gets better than that and I get to eat some unbelievable food.