My Path Through Culinary School

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My Path Through Culinary School

Monique Williams
Le Cordon Bleu School of Culinary Arts

Abstract

The basis of this essay is to explain my planned path through culinary school. I have always loved to cook and found my nitch in the kitchen. I plan to improve my culinary skills and techniques so that I may have a successful career. I have experienced different careers and a significant amount of job experience, but after years of contemplating, my heart has led me to Le Cordon Bleu to further my education and receive an Associate of Arts degree in Occupational Studies. Once I complete my studies at Le Cordon Bleu, I plan to work at a well-established restaurant or hotel and work my way up from a cook to a chef. At the same time, I also plan to cater as a side business. After ten years in a professional environment, I hope to have gained the knowledge and skills it will take to become an executive chef at a high-end restaurant or owning and managing my own restaurant.

I have always had a passion for cooking. I would consider my grandmother and grandfather my mentors because I would enjoy watching and helping them prepare meals. Some of my best memories are times when we would have family gatherings and staying up all night to cook for the next day. One Christmas I got an Easy-Bake Oven and since then I could not stay out of the kitchen.

While I was in high school, I would always cook for my family and classmates. I excelled in my home economics class. I honestly did not think the food I prepared was as good as they made it out to be, but the more they praised me, the more I start experimenting with different recipes. Now, over ten years later, I am much more confident and ready to pursue a career in culinary arts because of the satisfaction it brings me.

When I graduate from Le Cordon Bleu with my Associates degree, my short term goal is to...
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