First of all, let me explain how I ended up in culinary school...
Ive loved cooking from a very young age and was fortunate enough to have a family that supported me in everything. When I was in High School I realised that I wanted to become a chef and make my passion for cooking a full time job. My parents however wanted me to go to University first. This was mainly because being a Chef is not considered a 'prestigious profession' where I come from and they wanted me to have a degree to fall back on just incase life decided to hand me a few surprises in my future.
Anyways, agreeing to their plans for me I packed my bags and moved to the United Kingdom where I decided to study Business Management. Halfway through my foundation year I realised that I hated studying Business, confused with my life I decided to push myself study something that I always found interesting but was scared of for some reason, Law. That was the best decision I ever made in my life. I loved it.
Fast forward 3 years to July 2012, I graduated from Uni and was ecstatic but something was bothering me. I now stood with a law degree in one hand and a passion for cooking in the other. I had hundreds of questions filling up my head "should I go to culinary school?","Should I leave cooking as a hobby and become a lawyer?","How long do I want to stay a student, shouldn't I start my life by now?". Ultimately, I decided to stay in University for 1 more year to study a Masters degree in International Commercial Law at the same University.
Thankfully my brother had not given up on my dream, he asked me what had happened to my hopes of becoming a chef, that question alone made me realise that I had pushed my dreams so far away that they seemed unrealistic to me when in reality I could do whatever I wanted. I applied for the full Patisserie program at Le Cordon Bleu, packed my bags yet again and moved to London. I started the course on the 25th of September 2012 and have been feeling uncontrollable joy and happiness ever since.
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