In the midst of cramming for the LSAT and submitting law school applications I hit a quarter-life crisis. I'd watched my then fiancé, now very well fed husband, trudge through two years of law school, albeit rather successfully, but with a growing stress level that was becoming difficult to swallow. Was this my fate as well?
Would I be chained to a desk pushing paper in a self-inflected work place purgatory? The idea was horrifying. So I asked myself, "Self, if you won the lottery and could spend the rest of your days doing the exact thing that lit up your soul, what that thing would be?" Within seconds the answer was crystal clear, I would cook. Now I'd always fancied myself a pretty skilled foodie, but I was realistic in my goals, without proper training it seemed pretty far-fetched to believe any restaurant worth its salt would hire me. I had a good deal of reservations leaving my university for a career college. I'd comfortably spent my young adulthood in an ivory tower discussing esoteric subjects like public sector folklore as a means to an end that now turned my stomach. Could I take the leap? Was I ready for the real world applied challenges that a career college had to offer? What on earth did I have to loose, in the very worst case scenario I was going to be well fed every single day for almost two years. I dove in head first, and much to my amazement L'École Culinaire was exactly the thing I'd been searching for. L'École Culinaire stresses the importance of a well rounded individual. Although I learned a great deal in the cooking labs, I was also blessed with learning some incredibly valuable inter-personal skills, as career colleges tend to gather people from all walks and stages of life together. A career college like L'École Culinaire has the added benefit of hands on, one-on-one instruction. Every chef I encountered there mentored me in ways I had never experienced in a crowded university lecture hall. This not only reinforced the concepts I was learning in lab and lecture, but also served to boost my confidence as an aspiring culinarian. Beyond evolving in my art form, and perhaps more importantly as a human being, I also graduated from L'École Culinaire with an incredible sense of empowerment. I was equipped with eight nationally recognized certifications that ranged from expected food-centric subjects like cost control to big picture ideas such as human resource management and supervision. Despite the fact that pervious to culinary school my resume was rather short on food experience I was still an incredibly hirable candidate because the school's curriculum spoke for itself. I landed a job at a premier fine dining establishment and was steadily promoted, eventually running the entire culinary line. I've now ventured off on my own taking the skills I learned in the kitchens and classrooms of L'École Culinaire to follow my passion and watch as my dreams come to fruition. I wield knives and sling hot pans for a living now, and in my book, that beats pushing paper any day of the week.
L'École Culinaire St. Louis