The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.
Sentiment: POSITIVE
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.
I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.
First of all, I can't really claim to be a great chef.
Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.
I am not a food critic. Or a chef. Or even a professional writer. What I am schooled in the art of, however, is enjoying myself.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
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