Cooking Profession Has Always Been My Passion

I’m a professional cook having labored in the kitchen for more than 10 years. During my childhood days, I discovered I had some passion in cooking. Most of the time, I was around the kitchen observing how my mum used to cook. I could learn and master most of the things she used to do. My parents always told us to follow our dreams. In addition, I started watching cooking shows and noticed that most of the professional cooks used the latest cooking techniques.

The most interesting part is that, when my brother was busy watching cartoons and other childhood movies, I could watch some of my favorite cooking programs. In fact, I remember asking my dad to buy for me a recipe book so that I could learn how to prepare food. I believe cooking is more of a science than art.

I decided to pursue a professional career in the cooking industry

When it was time to go to college, I knew exactly what I wanted to do. My dad was behind me always. I got a chance to join one of the finest colleges in the country. However,I knew my dream was more than just being a common cook. The institution had the latest state of the art facilities where I could translate my passion for food into a professional career. Most of the things used to flow easily unlike many of my college mates.

I learned how food is prepared using the right recipe, how to use math to create menus and how to cook. I was guided step by step. Further, I could participate in student placement program where I used to put into practice what I have learned. When I cleared college, it was time to join the real employment industry. With the hard economic times, a job was not easy to come by. I had applied for various positions in different hotel industries but none of them was forthcoming.

My dream was to be a cookbook author

I remember one day when I seated on the couch watching one of my favorite TV programs, an advert was put across about a cooking contest. I developed some interest on it. After consulting my parents, I decided to give it a try. My friends also suggested that I should enter. The idea sounded sort of fun, but I never expected to win a prize. I knew I was competent in planning dishes, selecting quality ingredients, creating menus and preparing food in an exceptional way.

The winner of the contest was to get a top chef job in a one of the five star hotels in the county. The competition was so stiff since we started as 20 contestants. Every day, there used to be an elimination of 2 contestants. The challenge was time limit since, we were each given 15 minutes to prepare and cook a meal the first day. I remember, I prepared a dark chocolate protein mud muffin. Most of the contestants could not cook under pressure; since they used to have challenges in measuring the ingredients.

The most interesting part is that most of the contestants found themselves in the preparation stage when time lapsed. Luckily for me, I could finish before time. Would you believe it if I told you I emerged the winner? This was a dream come true. For me winning that contest was like a launching pad into an eventual career in food and entertaining. When I finally landed the top chef job, I could learn the most modern, professional cooking tips. Three years later, I opened my own catering business since my name was well known. Eventually, I realized it was time to shift gears and get back to the original dream. I launched my first cookbook early this year.

Throughout my career

Learning to share my achievements with many people is what I chose to do every day. Also, becoming a more polished and a confident cook by being attentive to details. I always ensure I have a good knife. I try different models and sizes that I’m most comfortable with. Secondly, I maintain a proper cooking pantry; for example I always stock all the essential ingredients like salt, vinegar, oil, pepper, tomatoes etc; that fits my cooking style.

I’m also recipe skeptic and I love being in a peaceful kitchen. The most important things I have learned while leveling my cooking profession is to simply be patient. There are hardly any rewards in the early stages but I can guarantee that it is worth in the end.