Here’s an essay based on your story about choosing the culinary field:
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Why I Chose the Culinary Field
Cooking has always been a part of my life. From as far back as I can remember, I’ve either been cooking or watching my mom cook, acting as her taster as she showed me the magic of spices. My mom was not just teaching me how to cook; she was teaching me about flavor, culture, and the importance of creativity in the kitchen.She would talk to me like an instructor
My mom would often tell me about a school she attended called Johnson & Wales, a place where everyone cooked, and cooking was all they did. I could tell how much she valued that experience, and it stuck with me. As a child, that’s all I could dream of—becoming a chef, a part of that world. Cooking wasn’t just a hobby for me; it became my passion. I would spend hours experimenting in the kitchen, creating new recipes, and learning by trial and error. By the time I was in the 5th grade, I was already making dinners, quick breads, and pastries all by myself, eager to experiment and understand what worked and what didn’t. I learned how to balance flavors, how to make something delicious from scratch, and how to make the most out of the ingredients I had.
Growing up in a vegetarian and African American household, my mother taught me the importance of substitutions. She showed me how to take ingredients and transform them into something that not only honored our culture but also aligned with our dietary choices. I learned how to cook with intention, ensuring that every dish was both flavorful and reflective of who we were as a family. I wasn’t just cooking food; I was learning how to connect to our roots, to celebrate our culture through our meals, and to make dishes that represented us.
By the time I was 10, I had my own set of knives—smaller ones that my mom had bought, specifically designed to fit my tiny hands. These weren’t just tools to me; they were my key to creativity and independence in the kitchen. Cooking had become my escape, my passion, and I knew it was something I wanted to turn into a career.
As I’ve grown older, my dream has evolved. My future goal is to own a vegetarian fast food restaurant. As a kid, I hated the idea of bland tofu blocks or salads that didn’t excite me, or spicy bean burgers that felt too much like a compromise. I wanted something that represented the flavors I loved and the culture I came from, but with the speed and convenience of fast food. That’s what I’ve dedicated my life and career to—creating meals that are both quick and delicious, but also nutritious and true to my roots. I want to show the world that vegetarian food doesn’t have to be bland or boring; it can be vibrant, exciting, and full of flavor.I made it to Johnson and wales and I am learning every day how I can accomplish my dreams
Choosing the culinary field wasn’t just about wanting to cook. It was about wanting to share my culture, my creativity, and my passion for flavor with others. Cooking is how I express myself, and I know it’s what I’m meant to do. Every dish I make, every recipe I create, is a step closer to fulfilling my dream. And I can’t wait to see where this journey takes me.