Mmmber “The most important thing about goals is having one.”
I’ve been thinking about culinary school a lot lately. It plays out like this in my head: Move back to AZ and take the 2-year program. During that time, I’ll use my “connections” in town to find a kitchen job; surely someone will let me do some prep or fry/grill work. I spend the rest of my time experimenting with recipes and building my palete; cooking daily, having friends & family over to share the food and their opinions. Once I finish the classes and have my certificate, I’ll head 100mi. to Las Vegas. Vegas has evolved into a dinig destination, saturated with restuarnts owned/operated by great American chefs, so I imagine having to work my way in; charming, connecting and climbing the kitchen rungs.
From there… who knows. I’ve always dreamt of owning restaurants, food stands, a bed & breakfast; maybe going the route of being a personal chef or deciding to cater events… Always full of ideas!
