Off The Deep End

Sometimes I wonder if I’m crazy for doing what I do. I take brutal punishment in the form of physical strain on my body and mental strain on my mind. Each day comes with the possibility of new injuries. For example, last week I burned my arm eight times in less than two minutes. I now have scars on my arm that look like track lines. My finger was partially severed off last year. I’ve had a paring knife dropped off the line and land into my foot.

I love the world of food, from the deep influence of culture upon cuisines to the variety of flavors and techniques. I’d love nothing more than to stop what I’m doing, and travel the planet for a year. I’m torn between two worlds of food, do I want to work the line forever or do I spend time working my technique and my writing? I ask myself, should I go into education and teach new culinary student my love of the craft, or do I seek out the brigade system and try to achieve Executive Chef of a high scale kitchen?

I absolutely love the rush of adrenaline that comes when orders start coming in, the thrill of showing off my skills and plates and the enjoyment thats comes when servers tell me that customers truly loved my cooking. Each day after that, I can’t help but think is this really what I put myself through harm for. Its the complete factor, one part cooking, one part, happiness, one part physical and mental duress, and one final compliment that really brings it together. I’ve asked countless of my fellow chef’s about what is the one thing they regret about our industry. While most say money, several have told me they wish they could practice the craft safely.

While I can’t possibly see what lies in store for me in the near future, I think about it constantly. After I graduate from school, should I continue my education, study abroad, work the line, or work on my writing. What would anyone else do in my position? I ask you readers to tell me your deepest concerns for the craft, what would have done differently or changed about what you do.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

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            Virginia College , Birmingham
            • Instructors are typically real-world professionals with many years of experience in their career fields.
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            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
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            • Has 27 campus locations across the southern United States, plus offers online degree programs.
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