Last night I was asked to speak at the first graduation ceremony of my culinary school (http://www.chefva.com), and I've run into writer's block. It's only a 4 to 5 minute deal, but I want to avoid cliches like "the future."
I have vague ideas in my head concerning what I'd like to address:
1) How the greatest attribute of a chef isn't necessarily speed or talent but rather adaptibility or being able to reinvent oneself everyday.
2) The fact that as members of the first graduating class, it's up to us to build the school's reputation.
The first point is important to me because, though I'd always loved to cook at home and dreamed of attending culinary school, I'd never worked in foodservice. I went to college for a degree in English thinking I'd get into writing. I ended up wallowing for 6 years amid a sea of cubicles for Canon Inc. I wasn't happy there and decided to reinvent myself by following my dream (Hrmm...so much for avoiding cliches).
Now that I'm out in the restaurant workforce, I continue to reinvent myself. I've gone from small "Mom & Pop" kitchens, to cavernous fine dining, and back again. I've dealt with chefs that were mentors and with those that had no time for others, with coworkers that were part of a clockwork operation and alongside weak links in the chain. I've even been the weak link at times, but to get back to reinvention, every day, every shift offers an opportunity to take what has passed and become better than the time before.
I feel like I'm starting to ramble, so I'll stop. That's the gist of what I want to include. I'll just finish by asking for any suggestions, comments, etc. you all have to offer. You can reply here, email me, or IM me.
Thanks.
I have vague ideas in my head concerning what I'd like to address:
1) How the greatest attribute of a chef isn't necessarily speed or talent but rather adaptibility or being able to reinvent oneself everyday.
2) The fact that as members of the first graduating class, it's up to us to build the school's reputation.
The first point is important to me because, though I'd always loved to cook at home and dreamed of attending culinary school, I'd never worked in foodservice. I went to college for a degree in English thinking I'd get into writing. I ended up wallowing for 6 years amid a sea of cubicles for Canon Inc. I wasn't happy there and decided to reinvent myself by following my dream (Hrmm...so much for avoiding cliches).
Now that I'm out in the restaurant workforce, I continue to reinvent myself. I've gone from small "Mom & Pop" kitchens, to cavernous fine dining, and back again. I've dealt with chefs that were mentors and with those that had no time for others, with coworkers that were part of a clockwork operation and alongside weak links in the chain. I've even been the weak link at times, but to get back to reinvention, every day, every shift offers an opportunity to take what has passed and become better than the time before.
I feel like I'm starting to ramble, so I'll stop. That's the gist of what I want to include. I'll just finish by asking for any suggestions, comments, etc. you all have to offer. You can reply here, email me, or IM me.
Thanks.





