Like my About page says, this website is about my journey into culinary arts. It was originally designed to discuss my thoughts and feelings, and my trials and tribulations. As you can tell from the date of this post (April 8, 2016), I haven’t really posted much. A few odds and ends of some previous exploits and that was it.
Why you ask? Well, a few reasons really. The main one being procrastination. The other reasons are timing and (a little) fear. All pretty lame excuses if you ask me and something I intend to rectify immediately. A wise woman once said that I need to just create it and put it out there, the rest will follow. She was right of course and it’s this advice I am now taking…
I have found myself 6 months into culinary school and not a single post has been made about it. I am in the middle of my third term which is Fundamentals of Meat and Charcuterie and I’ve decided to work a little backwards until I can get caught up. What you can expect from this point forward is a post showing my progress as well as posts documenting things I have experienced in my previous terms. Hopefully it won’t be too confusing and you’ll be able to follow along (and believe me, there has been a lot going on).
In addition to being in my third term, I started working at a local Indianapolis restaurant where I have learned a lot of how things should and shouldn’t happen. I have a few things to discuss about my introduction into the “professional” culinary scene and how they’ve impacted me. I won’t mention the name of the restaurant because it’s not relative to your dining experience. What is important is the time I have spent there and how it has changed me and shown me my first real glimpse of the restaurant business.
I have to thank everyone that has listened to me vent, complain, given me advice. THANK YOU, but also note, I’m probably, mostly, surely, not finished. HA! I hope you enjoy the recipes, stories and my journey into the culinary arts.