The Journey to Become a Chef

Growing up in a household of nine, you learn to expect the unexpected. It wasn’t hard to figure out who the black sheep of the family was though. It was definitely the freckled redhead with the popsicle smile who’s best friends consisted of a rottweiler and her grandparents. While being a loner made it hard to socialize, it didn’t stop me from exploring the world around me. Whether it was sports, science, art or in this case culinary arts, my grandparents were there to support me.

My love for food is complicated because it wasn’t the food that got my attention at first. In fact, if you asked my grandparents, they would recall my high metabolism causing me to eat every couple of hours but only eating certain types of food. For example, one of my grandfather’s favorites was a peanut butter and mayonnaise sandwich. If you asked my parents, they would recall my failed attempt of making mac n cheese when I was five years old. My dog enjoyed it though so it wasn’t a complete waste. Thinking back, these experiences were just stepping stones.

It wasn’t until I was diagnosed with Avoidant Restrictive Food Intake Disorder, that food became a learning experience as well as a bonding experience. For those who don’t know; this disorder is best described as an eating disorder with little to no interest in eating as well as an avoidance based on the sensory characteristics of food. My grandfather would take me to grocery shop, to my grandmother’s restaurant, and allow me to participate in the kitchen on the weekends and during the holidays. From that point on, I decided I wanted to be a chef.

When my grandfather was diagnosed with esophageal cancer, his dietary habits changed rapidly. On his bad days he would put a raw egg inside a protein shake three times a day. Like any other cancer patient, there were nutritional concerns when undergoing treatment. His diagnosis gave me the motivation to learn more about those nutrition factors.In the moments following, our traditional Thanksgiving Dinner was the last meal he fully enjoyed without any issues. Two months after, he passed away while I was in school. I chose to use it as motivation to not only graduate high school early but to pursue my dream of owning a restaurant valuing fusion and super foods.

Furthering my education, I knew I should pursue other avenues to be certain. Despite my efforts, I found myself drawn to every aspect of the culinary world. In San Bernardino, I pursued the farming aspect by participating in the Landscape Program offered at Job Corps. Although, it wasn’t specialized in farming, I did gain the knowledge of growing and maintaining my own vegetable garden. I knew I preferred the farm to table concept in which I would implement in my own restaurant. From there, I decided to go to San Francisco. I gained hands on experience in restaurants for the Front of the House while learning the fundamentals of the kitchen in another Job Corps Program. Reaching the extent of what they could offer, I knew there was more to learn.

Being homeless, I knew it would be difficult to continue my education. Coming to the conclusion I would rather try than not at all, I enrolled into College for Culinary Arts and Hospitality Management. Almost one year has gone by and I feel as though I have learned a lot. College offered me a new and exciting environment with a challenging program that fits my needs and goals. I look forward to competing in culinary competitions as well as getting the opportunity of gaining knowledge and honing my skills for the future of my restaurant.