My Answers Part 2
1. The main reason why I want to work in this field is because of what I can accomplish from it; attaining the expertise to take nothing and transform it into a masterpiece! A masterpiece to not only enjoy with your eyes, but with your pallets as well. As an amateur artist, I want to use the plate as my sketchpad and my hands as a pencil, in order to create wonderful and tasty works of art. I have always enjoyed cooking for guests, and by attending this program I will learn the skills I need to turn my passion into a full time career.
2. Attributes that describes me most when it comes to cooking are: cleanliness, productivity, a quick study, and organization. There is always room to improve and acquire more attributes in class, and in the field is where I will forge and master them, as I move on through the course of my culinary career.
3. The biggest weakness I possess and will have to overcome is my fear of failing in this industry. This fear is not a luxury I can afford while working in the kitchen. The environment is fast pace, stressful and forces you to perform your best, which is perfect for acquiring much needed knowledge/experience.
4. Growing up in the West Indies, I spent a lot of time in the kitchen with my grandfather. Although he was a man of few words, it was our way of bonding with each other. I always enjoyed spending hours in the kitchen watching him cook and prepare meals. In addition to observing my grandfather’s culinary skills, many life lessons were learned during my time spent in the kitchen.
I I am not a picky eater, and for that reason I do not have a specific food that I prefer over others. I am always willing to try new dishes with different ingredients. When cooking for myself or guests, I often use a lot of vegetables as a main ingredient in my dishes. I support a healthy eating lifestyle, and enjoy incorporating vegetables in my meals.
II Asian cuisines have always intrigued me, and give me the most pleasure. There are many
2. Attributes that describes me most when it comes to cooking are: cleanliness, productivity, a quick study, and organization. There is always room to improve and acquire more attributes in class, and in the field is where I will forge and master them, as I move on through the course of my culinary career.
3. The biggest weakness I possess and will have to overcome is my fear of failing in this industry. This fear is not a luxury I can afford while working in the kitchen. The environment is fast pace, stressful and forces you to perform your best, which is perfect for acquiring much needed knowledge/experience.
4. Growing up in the West Indies, I spent a lot of time in the kitchen with my grandfather. Although he was a man of few words, it was our way of bonding with each other. I always enjoyed spending hours in the kitchen watching him cook and prepare meals. In addition to observing my grandfather’s culinary skills, many life lessons were learned during my time spent in the kitchen.
I I am not a picky eater, and for that reason I do not have a specific food that I prefer over others. I am always willing to try new dishes with different ingredients. When cooking for myself or guests, I often use a lot of vegetables as a main ingredient in my dishes. I support a healthy eating lifestyle, and enjoy incorporating vegetables in my meals.
II Asian cuisines have always intrigued me, and give me the most pleasure. There are many