Today during class delicious thoughts were spiraling through my head like egg whites whipping in a kitchen aid. I felt a tidal wave of inspiration to write a few things down before I come off of this sugar high.

This week our Chef instructors, Career Counselors and peers vividly expressed the importance of getting into the culinary world, joining clubs at school, reading food mags and reviews, staging, checking out good restaurants, going to cook book signings, taking skills labs, reading up on accredited chefs all in hopes that we will find a passion in which to steer us towards a career path!
The questions Chef asked us were: What do you aspire to do? What is your goal? Tell me your mission statement?

Here Goes:

In two years I will have an Associate Degree in Pastry and Baking Arts. Chocolatery and Traditional French Patisserie are what drive me to be successful. With that being said, I’ve worked in front of house at a confectionery without ever getting a chance to see, let alone work in the factory. I’ve also done a 6 month unpaid internship at a Mexican Bakery that specialized in Jewish delicacies… Weird right, so I understand that sometimes life’s got its own quirky plan to test your stamina. I pressed on in hopes that one day I’d have a clear vision of my future.

As Les Brown says “Shoot for the moon, even if you miss you’ll land among the stars”. I aspire to have on the job training from a world-class patissier or chocolatier and hopefully eventually surpass their skills after sucking the knowledge from them like a parasite.  You know the story, they could be my Socrates, I’ll be their Plato and maybe I’ll have an Aristotle of my own. Food versions of these amazing people of course because I don’t really have a knack for Philosophy… Isn’t that what teaching is all about, inspiring greatness. My point is you’ll never be great if you don’t set goals that break the glass ceiling because who wants to be just mediocre? Right now I’m envisioning Willie Wonka and the Chocolate factory where Gene Wilder takes Peter Ostrum on the elevator… Coincidence or am I short circuited to relate all things to food?

It is my mission to be inventive, passionate, committed and become a leader in my field through high standards and continuous improvement.

I can feel it, I know it, and I see it all coming together. I aspire to be great.

 

Jacques Torres, known as “Mr. Chocolate” is an MOF and James Beard Award winner of Pastry Chef of the Year.

The Hot Chocolate at Jacques Torres is Made from real chocolate, never powder. It was so rich and creamy!

My favorite Chocolaterie so far is Jacques Torres on the Upper West Side of Manhattan.

My favorite Chocolaterie so far is Jacques Torres on the Upper West Side of Manhattan.

Jacques Torres Chocolate Tasting Plate at AYZA Wine&Chocolate Bar in Manhattan.

Chocolate Tasting from around the world at Hershey’s Chocolate World in Pennsylvania.

The Chocolate Lab at The Museum on Chocolate Avenue Shop at Hershey’s Chocolate World, Pennsylvania.

Godiva at Columbus Circle in Manhattan
One of my many trips to Ghirardelli Square in San Francisco

My handmade Caramel Pecan and Caramel Cashew Turtles.

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