My Path Through Culinary School Essay

The basis of this essay is to explain my planned lead through culinary school. I cod 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 course. I have experienced different careers and a significant amount of job experience, but after historic period of contemplating, my heart has led me to Le Cordon Bleu to further my education and receive an Associate of Arts microscope stage in Occupational Studies.Once I complete my studies at Le Cordon Bleu, I plan to lend 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. afterwards cardinal years in a professional environment, I hope to have gained the knowledge and skills it impart 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 ceremonial occasion and helping them prepare meals.Some of my best memories are times when we would have family gatherings and staying up all iniquity 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. tour 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 boundary goal is to work at a well-established restaurant or hotel. With time and experience, I plan to inspire up to becoming an Executive Chef. I also plan to cater on the side for additional events and for people requiring a personal chef. I am sure that the opportunity of being educated at Le Cordon Bleu will pay off and I will reap the benefits of being a disciplined student.