Life On the Line: My Journey To Becoming A Chef
I never thought I would be a chef; it sort of just happened. But now, after eight incredible years in this culinary journey, I can’t imagine my life any other way. As a graduate of the Culinary Institute of America, I've had the privilege of honing my craft at some truly remarkable establishments, and currently, I work at a premier resort nestled in the stunning hill country of San Antonio, Texas.
Looking back, my culinary journey began at my local university’s bakery. I was there for 4 years and that first real job taught me how to work in a professional kitchen, punctuality and dependability, skills that are sometimes more important that the specific job skills. After that, I found myself at a fast-paced, high-end Italian restaurant, where I really honed my skills and creativity. While working at the bakery was great, it was just a job for me. I had no plans of being a chef in my mind, in fact, I thought I was going to be a journalist!
Funny enough it was the YouTube show F*uck That’s Delicious” by Action Bronson that first sparked my interest in cooking. I would watch the show and see all the amazing looking food and thought, “I can do that!”. From there on I went down the rabbit whole watching every cooking tutotial under the sun. I loved cooking but it was still just a hobby mainly. Until I left the bakery and got a job at a Brazilian Bar and Grill. Here is where I truly fell in love with cooking. Working in prep and on the line, I discovered my talent for cooking under pressure. I thrived in the chaotic atmosphere, learning to stay calm during those intense moments when we were in the weeds or facing a rush of orders. It was exhilarating and solidified my commitment to this craft.
Moving to San Antonio on my own in 2022 was a huge step and honestly pretty nerve-wracking, but I’m so glad I took that leap. In just two years, I've experienced significant personal growth and professional growth as a chef. I started to cater my own events and private dinners, using the skills I've learned from school and the various restaurants I've worked at. The opportunities and challenges have shaped me in ways I couldn't have anticipated, and I'm excited to see what the world has in store for me next.
Since moving to San Antonio, I’ve had the amazing opportunity to work at the #1 French restaurant in the city, Brasserie Mon Chou Chou. Under the mentorship of Chef Laurent Rea, who trained under the legendary Paul Bocuse, I learned an immense amount about sauce making and flavor. It was like being handed the keys to a treasure trove of culinary knowledge. The best part? It was in the same building as my culinary school!
Every day in the kitchen is an adventure, and I’m looking forward to what’s next on this culinary journey. With each dish I create, I continue to develop my skills, embrace new techniques, and explore the endless possibilities that cooking offers. I can’t wait to see where this path takes me, and I’m excited to share my experiences along the way.
