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18 years ago
Steven Eugene Holland
July 26, 2007 / Thursday
GEN – 202
My Culinary Light bulb
As a child, I grew up with the foods my grandmother cooked up for us. My family and I lived with her for a while when I was young, then to my grandfather’s house too. Both with Native American decent. I’ve have had soups like Lamb stew or roast broth. Almost everything I ate at my grandmother’s was soup or stew.
When I got to become older in elementary school, I was introduced to sweets and junk food. I loved them, but I wasn’t interested in eating them everyday. I loved eating my vegetables. They are healthy and good for you, so I thought I would just eat anything that I could. Although, unfortunately, I was introduced to Liver and onions, I never hated eating anything so much. So whenever I go somewhere I get chills due to being forced to eat this vulgar item.
Around middle school, I became known for my talents. Arts where my forte, I became well known and people paid me for my pictures. As I grew older into high school, I began to think what more can I do with my talent, something to fall back upon. I graduated high school, met some new people, and gained new friends. They pointed me to the Western Culinary Institute. I did much research and thought that it was a wondrous opportunity for me to gain this knowledge that they would provide me and I would become a professional chef.
Being a chef, simply put is just a desire of mine for a personal thing I wanted to become for my future. I may not know fully the things I can create just at the time. But as the pages of my life started moving forward, my eyes were opened. I have yet to know the many things that the culinary world has in store.
One of the main reasons why I wanted to learn to become a professional chef is to travel to different countries to learn their cultures and about their food. I hope that one day; I would be able to go to Greece, Italy, France, Japan, China, and other places that spark my interest. The other reason was so that I could cook for the one I love. Quite a normal answer for such a wonderful career I must say. My drive for this is to become famous and wealthy. I want to be the best out of my family, and other people, but for that I must work hard for this challenge to be met.
Though I don’t feel I want to become well known for owning a restaurant, but by the foods I create and art that I may birth to the world from my imagination. So who knows on how my future will unfold.
July 26, 2007 / Thursday
GEN – 202
My Culinary Light bulb
As a child, I grew up with the foods my grandmother cooked up for us. My family and I lived with her for a while when I was young, then to my grandfather’s house too. Both with Native American decent. I’ve have had soups like Lamb stew or roast broth. Almost everything I ate at my grandmother’s was soup or stew.
When I got to become older in elementary school, I was introduced to sweets and junk food. I loved them, but I wasn’t interested in eating them everyday. I loved eating my vegetables. They are healthy and good for you, so I thought I would just eat anything that I could. Although, unfortunately, I was introduced to Liver and onions, I never hated eating anything so much. So whenever I go somewhere I get chills due to being forced to eat this vulgar item.
Around middle school, I became known for my talents. Arts where my forte, I became well known and people paid me for my pictures. As I grew older into high school, I began to think what more can I do with my talent, something to fall back upon. I graduated high school, met some new people, and gained new friends. They pointed me to the Western Culinary Institute. I did much research and thought that it was a wondrous opportunity for me to gain this knowledge that they would provide me and I would become a professional chef.
Being a chef, simply put is just a desire of mine for a personal thing I wanted to become for my future. I may not know fully the things I can create just at the time. But as the pages of my life started moving forward, my eyes were opened. I have yet to know the many things that the culinary world has in store.
One of the main reasons why I wanted to learn to become a professional chef is to travel to different countries to learn their cultures and about their food. I hope that one day; I would be able to go to Greece, Italy, France, Japan, China, and other places that spark my interest. The other reason was so that I could cook for the one I love. Quite a normal answer for such a wonderful career I must say. My drive for this is to become famous and wealthy. I want to be the best out of my family, and other people, but for that I must work hard for this challenge to be met.
Though I don’t feel I want to become well known for owning a restaurant, but by the foods I create and art that I may birth to the world from my imagination. So who knows on how my future will unfold.
:3
Silly guy! X3
Cooking is awesome, but it's a hard career. (My cousin is a chef, as is a friend of mine here in Hobart.) Best of luck with that too.
good luck man