The DIY Chef

ANTICIPATION

Writing the first sentence of the first post on my first-ever blog is proving to be more challenging than I had originally anticipated and/or intended.  This really shouldn’t be a big deal.  But as I sit here sort of stupidly blinking at the empty screen, I am realizing that this project which I am about to begin actually matters to me — a lot.  Rather than waxing poetic for days about my insane love for all things culinary, I will simply note that I love cooking and food with all my heart and really would like nothing more than to spend my days in a kitchen (preferably a very well-stocked one) preparing mind-blowingly delicious dishes for others to enjoy.  In a nutshell, I want to be a chef … real bad.

BUT! I already have a rather pricey graduate school loan to repay and thus, embarking upon a culinary school education at this point in time is just not in the proverbial cards for me.  I have the patience level of a toddler at times — this being one of them — and I have quite a hard time dealing with the fact that I can’t do this thing that I WANT SO MUCH!  This being the case, I have decided to take matters into my own hands (literally) and become a homeschooled chef — a term that I have coined for my own purposes here.  By working my way  through culinary school textbooks and following along with chef demos (thanks YouTube and Amazon!), I figure that I can obtain a fairly decent culinary education, right from the inexpensive comfort of my own kitchen.  While it may not be quite the same as training at Le Cordon Bleu, it is  s o m e t h i n g  and at the very least, it will be ridiculously fun for me to see just what I can do when this is all said and done.  But like most things, I bet the journey will be half the fun …

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”  ~Luciano Pavarotti and William Wright

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