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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            5 Program(s) Found
            • 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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            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
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            • Campuses in New York and Silicon Valley with nearby housing available
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            Good for Working Adults
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
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            • Students get real-world experience through the required externship at the end of the program.
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            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
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