Exhale….. It has been a long time coming, this blog of mine. Like so many other things in life I didn’t want to start it just to stop it or learn the hard way how to correctly and adequately transition my “work thoughts” on paper, er, a blog. This is important to me. And I want to do it right.
It seems only natural to have my first blog entry be a personal one.
Going back to the start of my life in the kitchen I knew I wanted to be a chef but not a pastry chef. The answer to why is simple. I didn’t have the patience for perfection and the time waiting for dough to rise. I loved hearing the sizzle of fresh onions added to a hot sauté pan and the limitless potential to create without precise and exact measurements. On the savory side of cooking my creativity thrived. It was after feeling a sense of confidence in this area that I decided on staying outside of the restaurant industry and dabbling more into the personal and private network. Bottom line, I like people. I enjoy interacting with them. The joy in my job among so many other things is preparing a meal for my clients and seeing their excitement and happiness about my food as I serve it to them. These are moments that I simply would not get out of working on a line in the back of a kitchen. Please do not misinterpret this as putting down restaurant chefs as I have many friends out there in the field working lines as cooks, sous chefs and executive chefs. They work hard. Incredibly hard. As I see it, we’re all under the same work umbrella. Just like there are different types of doctors, there are different kinds of chefs and we all work towards the same goal which is providing our customers and clients with great service and excellent food.
I have worked as a private chef for the same family for 5 years now. I feel quite honestly that it has been just as much of an education as achieving my Bachelor’s was. Learning the fundamentals in college secured me the position. Growing, experimenting and learning new techniques over the years as I was pushed to perform at my greatest potential is what shaped me into the chef I am today. There are moments in the kitchen when I step out of my surroundings and realize how those fundamentals aren’t rigid on me anymore, that my kitchen dance is soft, calm and free flowing into the next preparation. I can’t help but smile at myself sometimes. I finally feel like I belong in my environment. That it works for me rather than me working for it.
And so after all this I come to the here and now. Where I sit at this computer not really knowing personally or professionally where I’m going to be 5 years from now. But I have this website finally. After contemplating this commitment for so long I finally feel assured enough in myself and my work to showcase and journal it to whoever will listen.
A special thank you to my husband, who has been in my life since the very beginning of this journey and my family for their support and encouragement always.
Lastly, I couldn’t sign off on this very personal post without thanking my work “family”. The past 5 years have been more than memorable. Building relationships with you, your extended family and friends has changed my life for the better. You know who you are. This is for you.
P.S. I do actually like to dabble on the pastry side now and again….I have learned the virtue of patience finally! Call it a part of that learning and growing process.