I haven’t seen much of my friend Anne the past year or two. She’s been keeping busy in a kitchen, though not the one in her house. Anne’s been in culinary school.
I occasionally see updates on Facebook, how she has homework researching spices. Researching spices. These reports are always accompanied by her own excited commentary. It’s rare to hear anyone this enthused by homework.
This winter, I got an email from Anne. She said her final project for culinary school was a special meal each student planned and prepared for a group of friends and family, served in the private dinning room of the school’s restaurant. She wanted to know if I would come as one of her guests.
Everything Anne and her classmates had learned in their course pointed towards this project, which is called Chef of the Day. Anne planned her menu, analyzed the cost and the waste. There were certain elements that had to be included—like stocks they had learned to prepare, or certain cooking techniques. Other students were assigned to serve as sous chef and commis, to assist in preparation and execution. Months of planning and dreaming went into this one meal.
Not only would they be serving it to their friends and family, they would be graded on it as well.
That is how I found myself in the kitchen of the Seattle Culinary Academy one recent Friday afternoon, surrounded by student cooks dressed in white. I had been given permission to come a little early, to take photos of Anne and her classmates.
Though I never expect to work in a restaurant kitchen, or even want to, I am fascinated by them. They are gritty, often hot, unglamorous places that turn out beautiful food. I have never romanticized professional cooking. I know how hard, fast-paced, and often brutal it can be. But I am fascinated all the same, because commercial kitchens are places of passion.
No one ends up in a kitchen by accident. You have to want it. Something about knocking yourself out cooking for people you don’t even know has got to speak to you. Making food, giving sustenance and pleasure, the simple act of feeding others must thrill you deep inside. There are a lot of ways to make a living, and most of them are easier than cooking in a professional kitchen.
Here, at the culinary school, were a whole group of students who felt that passion, who wanted to do the hard and often unglamorous work of preparing food and feeding people. It was a wonder to watch.
The culinary school has its own restaurant, called One World. The more advanced students work their way through the restaurant in rotation, prepping and serving meals for the public. Anyone can come for lunch, and the menu changes regularly.
This particular day, in addition to regular lunch service, there were two Chef of the Day projects being served. When I finally saw my friend, she was deep in prep.
Professional kitchens are exciting places—the energy and tension is just under the surface as everyone goes through their appointed tasks of prepping, cooking, and plating the food to be served. There is such focus, such controlled chaos. Sometimes it feels like being in the eye of a hurricane.
Soon Anne and her crew were plating our meals and it was time to sit down and be served.
At first glance the opening course seemed to be a salad, tiny greens, crumpled egg, and wisps of prosciutto. It looked lovely.
Then, before we knew it, the server poured a warm consommé over it, bringing the dish to life, with cubes of daikon that were braised silky smooth and the surprising pop of tiny pickled mustard seeds. It’s been quite awhile since I tasted something so delightful, so playful.
The next course was equally beautiful, maple and lemongrass-glazed sturgeon on grilled rice with tempura-fried lemon slices and rainbow chard, the stems of which had been diced into the tiniest of cubes that glittered on the plate. I don’t even like fish, but I think I could eat that dish every day for a week. The richness of the fish was cut with tangy lemon and the depth of the greens, all rounded out by the glazed rice. I was sad when the last bite was finished.
Then, it was time for a palate cleanser. A ginger apple sorbet with bits of shiso leaf hit the spot.
But there was more! A braised beef daube with wild trumpet mushrooms was soft and earthy, paired with a creamy pureé of parsnips mixed with goat cheese. Bits of popped buckwheat lent inventive texture while wispy shavings of horseradish added zing. This was comfort food at its most sophisticated best. At that point, I was ready to curl up and go happily to sleep.
But Anne was saving something very special for the end. The servers carried out a plate that looked so stunning, it was art unto itself.
I wish I could order each of you a serving of this lemon panna cotta with pomegranate seeds, thin slices of candied kumquat, tiny basil seeds, and small sable cookies made with powered green tea. Whoa Nelly.
Have you ever felt sad as you were eating something extraordinary—because you know that soon it will be gone and you’ll have no more? That’s how I felt eating Anne’s dessert that day. And what’s worse, I can’t go back to the restaurant and order it again. I can never eat it again (though some of us are planning to beg Anne to make it for us on our birthdays, I’ll let you know how that goes). I don’t know that I have ever been dazzled by a dessert the way I was by this one. I wish you could all taste it too.
Then, when we had spooned up the last bit of our dessert, and sadly said goodbye to our plates, Anne and her team, fellow students Ashley and Kevin, came out to take a bow. And we clapped, so delighted for our friend and all her hard work come to fruition. Don’t they look happy?
Then, a final delight for the day: Anne took us on a quick tour of the kitchens, where we got to see the full operation of the cooking school (dish washing room included). But perhaps the best part of all, was that every room we entered, the students working there stopped whatever they were doing to clap and cheer for one of their own, a student who had come to the end of her course and worked hard to share her vision, to cook her heart out.
That’s what I think about—all these passionate folks cooking their hearts out, working long hours doing something physical and challenging, burning arms and blistering fingers. There’s passion here in these kitchens, a drive to create something, to feed the hungers of people they don’t even know.
When I tell people my friend is in culinary school, they ask me if Anne wants to be a restaurant chef. We talked about this when she was just starting her course. She didn’t necessarily want to be a chef, she told me, she didn’t know where the path might take her. The end goal was not the point, the point was the opportunity to spend two years immersed in the world of food and cooking, immersed in what she loves.
So here’s something to think about—it’s what I’ve been thinking about since Anne’s luncheon. What would you want to spend two years immersed in—what are you so passionate about that two years of study would be its own reward? Professional cooking isn’t for everyone, but we all have something we’d be willing to work long and hard for. What is it for you?
What sort of homework would make you excited? Where does your passion lie?
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I love what you said about Anne’s goal was to just be immersed in one of her passions as opposed to having a set end goal of being a restaurant chef.
My boss from my “day job” just had a short session for us about passion as one of the eight key parts to success. We watched a bunch of TED videos on the subject and it’s gotten me thinking about what my real passions are. I spent about 5 years jetting through two degrees in International Policy with a specific end goal, ended up excelling in a completely different career field, and now I find myself re-assessing what my real passions are. Now my philosophy is to pursue my passions and let that path take me where ever it does.
It sounds like you have a cool boss!
I think you’re right, we so easily end up on different paths, which isn’t necessarily a bad thing, sometimes they are great paths. But I like your philosophy of following your passions and letting that path take you where it does. So often the journey is not one you can plan.
Absolutely I do! I’m totally thankful for someone that actually encourages me to pursue my passions, even if they aren’t much related to my current job!
Such a good question! I am pretty sure it would be related to food… I’ve often considered culinary school, but I lean more toward farming and making food from what I grow in the fields. That is what I’d like to be immersed in and I hope to get there soon.
You blog is well named! I am sure you will get there
Wow, stunning work, I have seen my fair share of commercial kitchens as a waitress in the evenings after school, (years ago) and this was so beautiful, so clean so full of energy and that dessert looked sublime! beautifully shot too Tea! c
Thanks. The lighting in there was a nightmare. The food actually looked even prettier than this!
One of two things:
1) bread making – learning and teaching because everyone should know how to make bread and realize how easy it really is
2) pattern making – There is a course taught in Ontario, Canada I wish to take. They are planning on putting it online and when they do, I will take it.
Both of these are passions but bring a level of peace and calmness at the same time.
Isn’t it true how much peace can be found in working with one’s hands. I love that.
I’ve been knitting for about 9 years, and designing knit items for about that long as well. I’d love to take two years off to just design and learn more about the process of taking a vague idea to a garment to written instructions published somewhere. One of my new years resolutions this year is to submit an idea to an online magazine or elsewhere. I’ve only self published, which I enjoy, but I’d love to interact more with people who would want to use my patterns.
That would be really fascinating I think. Hope you go for it!
Thanks…I really enjoyed the post. Now that I have completed my work ~ Worked for 12 years in the work force, then a stay at home mom. It is time for me to do something I love and this would be such fun. Maybe spend a year in Paris or Italy.
Sign me up too, please!
Cooking. It’s the answer that pops into my mind without me having to actively think about it. The idea of having homework that requires me to research spices or bread or stocks or sauces leaves me weak in the knees. Too bad it’s a $120k dream. Sigh.
How about an apprenticeship, rather than school? They might actually pay you to do something like that
Baking surprising things: I especially love using flours other than A.P. white. I make several loaves of bread each week, but also lots of breakfast pastries.
Making things grow: whether plants from seed or children. I have a couple of weeks until my third kiddo arrives and I laugh because while I should be “nesting” and getting baby stuff ready again (it has been almost three years since I had a baby around), I have 13 types of heirloom tomatoes seedlings resting on my sunny window inside and have been trying to get my garden shipshape with my early plantings.
Writing. This one gets shoved under the rug recently…alas.
P.S. I never wrote to let you know how much I have loved the Urban Farming Handbook that I won here back in December. I adore it. It is so lovely to know that there are other crazy people (lots apparently) like myself out there. Not so sure we will be getting goats in San Francisco, but I love the grinding of ones own flour chapter and the gardening one as well. XO!
You’re just nesting in a different way! It doesn’t need to always be about baby blankets, I think it’s about what makes you feel comfortable in your home. For you, it’s seedlings (and I totally get it:-).
So glad you’re enjoying the book. I had a feeling it was going to a good home.
The word that came to mind while reading (and re-reading) this post was “mindfulness.” The planning that went into the menu, the intense detail of every aspect of every dish; your planning in photographing and writing this post for yourself and all of us (what gifts you give us!); even the table settings — the old silver creamer with kumquats (or another small orange fruit?) next to it. I have a job which requires constant attention to detail and much mental effort, and in the meantime, for a long time, my house and personal life and dreams have suffered in some ways. Stressors of various kinds haven’t helped. Oh, I have some joyful little projects going on, but I don’t take the time any more to really carefully and mindfully ATTEND to things: To just be present reading a chapter of a book, or putting together a meal, or especially eating the meal (way too much mindless eating). This post reminded me that anything worth doing is worth doing well — regardless of whether it is a vocation or an avocation (or, as Robert Frost would have it, a melding of both). When you asked, What could I spend 2 years doing, what kind of homework do I love? — it nearly knocked me out of my chair. Always, always, it is writing; has been since I was a child. I am going to make efforts to slow down and approach my life more mindfully, and round out some of those dreams. The finished dishes were elegant and amazing; but your point is well taken that the journey is also amazing. Thank you (and thanks to your friend).
That is beautiful, Terry (and isn’t Anne amazing in her care and attention to detail?).
Wishing you much mindfulness, and lots of good writing time! xox
holy s—. This meal looks incredible. And your questions. Wow. holy s, again. I’ve been trying to figure out a career path-that-i-love for myself but I’ve never quite thought about it like this. You (and your friend) have given me a great framework for future thoughts.
Yay! Isn’t Anne amazing? I was so impressed (though not surprised, she’s a firecracker).
Good for Anne! And how fabulous (and delicious) for you to be included in such an important milestone in her life.
When I left my HR job in 2008 to attend culinary school, many friends and colleagues thought I had lost my mind. In addition to the lectures about leaving a good job in a bad economy, I heard a lot of “Are you going to open a restaurant? Isn’t that expensive?” It was never in my plans to even work in a restaurant, much less own one. I had just reached the point when I knew I needed to be doing something different, to rediscover passion about something. That was hard for some to understand. Currently, I’m working on a business plan for a small bakery so I can share what I love with others. I hope Anne has such an opportunity in whatever capacity that may be.
Isn’t it funny how sometimes the things we *must* do utterly defy logic and good sense. Good for you. I’ll be cheering you on.
Where is the bakery going to be? I want to be your customer
Please keep us posted!
I would love to spend two years having the time to study photography or really devote to drawing. I find it hard to just pick up a pencil and sketch on the weekend or in odd moments.
Me too!
Yes! A thousand times yes! I am taking a 20 week recreational cooking course right now, and every week just leaves me wanting to learn more! Your friend’s meals look spectacular. They look equally delicious and beautiful. That is why I love cooking so much- it is both nourishment and art and seems so limitless in the ways it is expressed by each individual.
Beautiful and inspiring post. Thanks so much for sharing!
You sound like my friend Anne–so excited about what you’re doing and eager for more. Good for you. That sort of enthusiasm is infectious and inspirational. I love it.
What a nice dinner! I want to try everything!
I am very happy that your site is up again. I was one of the persons that tried to enter and couldn’t.
As for passions, I have a long known passion and one I have recently discovered. The first one is International Law, more specifically human rights (with a particular emphasis in Women’s rights), humanitarian and refugee law. I worked in this area, in peacekeeping, before becoming a mother, and I loved it so much it didn’t feel like work. The working hours were very long but I never felt that I wanted to be elsewhere, or do anything other than that. It was wonderful. Sadly, working in conflict areas is not compatible with raising children (at least not for me), so I don’t know how long it will be until I work on that again.
My newly discovered passion is food photography. I would be happy to spend the next two years learning how to take better pictures!
What important and valuable work, though I can understand it would be difficult to reconcile that with raising children. Perhaps you will return to it later, and be wiser and stronger for the family experience you’ve had outside the field.
I graduated from college in 1989 and immediately went to work at a law firm. After 2 years of not enjoying the work, I followed my true passion and enrolled in the Culinary program at South Seattle Community College. I cooked professionally for 10 years. My culinary career did not go exactly as planned – partly because my husband was not supportive of me working nights (really not very supportive at all…) and I didn’t have the strength to do what was best for me. I eventually left cooking and then eventually left my husband… and now I am cooking again – although purely just for fun.
It took me a long time to get back to what I love, but it feels so incredibly good. When I cook, my senses are satisfied. When I feed people, my soul is satisfied.
I feel so fortunate that I’ve rediscovered my passion for cooking and I now have a partner who is absolutely supportive. It doesn’t get any better!
I’ve recently been thinking it would be a challenge and an adventure to cook for a small crew on a sail boat or a fishing boat. But now I’ve got this amazing husband and I wouldn’t want to be away from home!
I loved this post.It brought back wonderful memories. Best of luck to your friend, Anne, whatever she decides to do.
Thanks for sharing your story, Mary–I think we all end up in places that don’t work for us from time to time. I’m so glad you are returning to cooking and have someone who backs you up. That is wonderful indeed.
(I also think the boat idea sounds pretty grand. Especially in a NW summer:-)
I am very lucky that I found my passion and left my glamorous job (that I wasn’t passionate about) and trained for almost a year to become a coach, with pleasure, just like your friend. It was difficult but even the difficulty gave me pleasure, I could feel my life expanding, changing, blossoming. It is still difficult sometimes, and I am enjoying every moment of it…
I knew that this was my path in life and I guess when you open yourself up to finding it, you can just feel it in your whole being, not just your mind or your bank account.
Thank you for yet another good post dear Tara
I love stories such as yours, Gonca. They are so inspirational. Thanks for sharing!
I don’t think I could ever stand the heat of a professional kitchen, but cooking is my true passion – if I ever had to do homework in it I’m sure I would enjoy it! This looks like such a wonderful meal, and your friend must have appreciated your support as much as you appreciated the food!
It was truly so much fun to be there. I know I’ll never work in a kitchen, but I loved hanging out there for the day and watching my friend ace her tasks.
Absolutely gorgeous, first to last. I am in awe of how delicately those basil seeds (?) are placed.
You are acquiring quite the knack for asking tough questions!
Not sure I have an answer right now, but I love all of the responses. If anything gives our species hope for the long term, it’s that kind of love and joy.
Thanks, Rebecca–no need for a quick answer. These sorts of things bubble to the surface over time I think. The trick is to be listening for them when they call.
PS. Aren’t the basil seeds amazing? The tiniest little crunch!
My heart answered your question in less than a beat; yoga, without a doubt. My five weeks of living in an ashram in India are still some of the most delicious in my life.
Wow, that does sound amazing. What an experience. And how nice that yoga is a practice you can take anywhere you go.
Wow, Tara. I’m inspired! The passion was evident in every single one of your pictures. My absolute favorite was the forearm, complete with burn and chef’s tattoo. And now I want to eat at One World.
Isn’t that a great tattoo? I want to go back for lunch myself. It’s just up on Capitol Hill. Never knew it existed before this.
I am not much of a cook. When I was in grad school biggest desire was to do academic research and get a Ph.d. I got sidetracked into a lot of other things, including a disastrous marriage from which I have now extricated myself. I love reading and writing, particularly of the academic kind. But I am nearly 37 and I worry whether there will be academic jobs in this kind of job market. I am terribly confused.
Since I am not much of a cook, I always look forward to read your “life” posts much more than your cooking posts:-) For making a lot of people happy just reading your blog, may you be blessed with good karma.
Thanks so much, Hope (and I love your email address, that’s wonderful).
One of my favorite stories is of a friend’s father who went to law school after he had retired at 65. He worked a practical job to support his family, then went and did what he’d always wanted to do. It was a good reminder to me that it’s never too late to follow your heart.
Language is my passion. I’ve already devoted quite a lot of time to it; I’m in my third year of grad school, and all I have left is the completion of my thesis. As I’ve been working on it, my focus on different aspects of the discipline have changed. I started out a very practical, applied linguist, and I’ve become far more intrigued by theory and meaning (wanting to be a professor is one of those unexpected happenings), and my life-long interest in creative writing has come back with a vengeance. I’m at a turning point now–where do I go from here, once I finish this degree? Wherever it is, language is going to be a part of it.
I share that one, Anna. Reading, writing, just savoring words. Call me a geek, but it makes me happy
Best of luck with wherever it takes you. Sounds like you are enjoying the journey.
It’s funny when you’ve been doing so much work on questions like these, and then someone asks you- YOU- what your answers are. “Well, actually…” My discerned passions at this point are writing (novel, blog), cooking (entertaining, blog), teaching (to cook, to write, etc), and exploring. I love sharing these passions with others, and hope to turn them into my own business/online community in the coming year. This blog has been a great touchstone of late, so thank you
I love your blog name, Margaret (good advice). It sounds like you are making sure to taste all the good things. Your list of passions is wonderful. I look forward to seeing what you do with them!
Actually did this in late 1970′s. I became fascinated reading about geology and spent 3+ years getting a BS, and more years in grad school, trying to understand this planet and the ground beneath my feet. This was not a career goal kind of program. I just needed to know.
Now it would be weaving. I love everything about making cloth and turning it into something unique.
How fascinating, both of them! From the hard to the soft (I’m tempted to say you’ve gone from mineral to animal and maybe you’ll end up in vegetables:-)
I love Anne! I have not seen her since IFBC but not surprised to hear that she is a total and complete success. She is one of the most joyful people I have ever met. Bravo to her. I would do the pastry course at the CIA, preferably in St. Helena.
Well, I’ve just got to go off on a whole different area, or combination of areas. I have far too many things I’d love to devote 2 years to (or more). I still haven’t decided what I want to be when I grow up (and I’m past 50 mind you), so I spend my evenings in medical transcription, listening to doctors, churning out accurate medical reports, and wearing out the keys on my computer keyboard.
However, if I had 2 years to pursue my passions and had unlimited funds … well, first, it would have to involve cats. They’re my first love in my life. I’ve been around them and handled them since I was a child. I adore everything about them and they fascinate me like nothing else. When I was growing up, no one spayed or neutered pets – it just wasn’t done very often. As a result, we had a barn full of cats and kittens every summer (one summer I recall we had a population of 70). I spent my summers in the barn, playing with the cats, and especially handling the new kittens, watching them struggle to stand up on wobbly legs, ears folded down, eyes still totally shut and relying on only their sense of smell. Amazingly over the weeks, their ears would pop up, the eyes would open to real beautiful blue kitten eyes, and those little legs would get stronger until they were climbing over each other and out of the cardboard box to explore the big world. As soon as I could, I’d be “hands on” petting the kittens and talking to them. I didn’t realize back then that I was doing something wonderful for those kittens – socializing them, instilling in them a sense of trust and love for humans. It’s a crucial part of what makes a good pet versus an unfriendly and even feral cat and there’s a limited time in which to build this life-long trust. I loved every summer, raising new litters of kittens that we always found homes for. Never, ever did we have to have kittens put down – everyone was fed and warm, and they never went to a shelter – every one of them went to good homes. People even came back multiple times when the word got around that there were more kittens.
In particular, if I had deep enough pockets, space and time, I’d be working on breeding Maine Coon cats. They’re a spectacular cat; large, beautiful, whimsical, funny, sweet, playful, cuddly most of the time and exceedingly smart (sometimes a little too smart!) I’ve have two of them right now who “run my household” and make sure I’m on the schedule! Sometimes they allow me to think I’m training them, when in fact I find myself being the one trained.
I’d set up breeding of Maine Coons – and attend all the cat shows I could (hopefully to bring back a few blue ribbons) and I’d be raising little fluffy bundles of joy for people to love.
My two cats came from wonderful breeders who raised not only healthy and beautiful cats, but cats who are sweet-natured (trust me, you do want a 20-pound cat to be sweet and gentle), and just furry bundles of personality and joy. Every day we have more laughs and happiness with these cats … that’s a gift you can’t buy in any store – that kind of joy and happiness. I know it’s difficult for the breeders to let these kittens go to their forever homes … but it’s wonderful to have that kitten grow up to be a fabulous cat that you can’t imagine not having in your life.
I also spent time from childhood on up dabbling in writing and and I love it – so, of course, there would be have to be stories about cats — probably fictional and I’d have to practice even more on cat photography for the books – cats, writing, photos and books – they all go hand in hand or paw in hand might be more appropriate. Oh yes, that would keep me busy for 2 years or more and I’d love to do it.
If the cat project wasn’t in the cards, the next object of interest would be working with jewelry – either as a gemologist or jewelry designer, leaning how to facet stones, etc. That would be fascinating work … I could have lots of fun with that!
Researching about spices for home work would be perfect for me. And ah! that panna cotta looks delicious.
This post is making me feel like joining a culinary school! It sounds so much fun ..specially the research on spice!
Right where I am. In the midst of a graduate program in Library Science and Information Management.
Yay!
The meal looks stunning and the kitchen team looks in excellent form! Although I’ve never worked in a kitchen, I was stunned when I started working the graveyard shift in a bakery (alongside cooks & chefs) just how physically, mentally and emotionally demanding working in food preparation can be. What was even more shocking was the pay – think server wages without the tips.
And that’s where the passion comes in. You’re right – you have to be dedicated and love what you’re doing to survive in the industry. And that’s why it’s not surprising that your friend might not want to be a chef – because it isn’t about BEING it’s about DOING what you love. That passion is so admirable and inspiring, but at the same time I think it’s often taken advantage of.
I think it would be beneficial for the average person to spend a day working in a kitchen / bakery to understand the blood, sweat and tears that go into that little buttery and flaky croissant that you’re having for breakfast or that “simple” salad you’re eating for lunch. It wasn’t uncommon to experienced shifts that were 14 hours long, where I was running up and down three flights of stairs carrying trays of 300+ croissants that didn’t want to proof… trying everything to ensure that the morning flow of customers would have their hands on a croissant by 7am.
Although I’m no longer working there (it was destroying me financially), bread baking is still my passion and I’d love to do it full-time again. I dream of it.
From my brief stint in a kitchen – you just nailed the description of the people that are in a kitchen. Everyone works so hard in a kitchen, you couldn’t have said it better. Until you have been immersed or been close with someone who has – it is a mysterious place. Be good to the cooks.
Seriously, eh? I cannot believe the hard work it is. Kudos and thanks to those of you who take it on, with passion and heart. xox
Cooking is a real creative process. It was nice to see the photo documentation from the start until the end.
It is also good that the industrial cooking is getting de-mysticized, because many young people might think that cooking in a restaurant is something romantic. It is in a way as you described it too, but on the other hand it is a very stressful and fast-paced job which requires lot of nerves. It is good to see the reality, both positive and negative sides before someone chooses his/her profession.
You are so right, you never where life will take you or why. But then the hard times we go through may be the very thing that causes us to find our true passion.
What a tremendously lovely meal that obviously tasted as good as it looked. Kudos to your friend for such a great job. I’ve worked in restaurants and seen the hard work, heat and pace that accompanies every dinner rush. I’ve left that life behind, but I will always be grateful for people who share their talents to those diners awaiting that fantastic meal.
Such a great story! And I like the question too.
The problem is I can’t pick just one thing. I’d love to spend some time studying languages – two years in France or in Sweden or in Italy or in the Czech Republic or in Turkey. Travelling would also be cool – hitch-hiking round the globe in good company for instance…And photography – I love it and I will definitely take the time to learn some more about it. And another passion of mine is astronomy – I’d happily devote two years to studying that. Oh, and cooking, of course. 
And a couple more things. 
Well, anyway, perhaps the thing I’m most passionate about right now is gardening. It’s absolutely fascinating to grow your own food!
It is hard to choose sometimes, Rumy. But you have such a great list–at least you’ll never be bored!
I loved this as much for the story as I did for Anne’s obvious success and your admiration of her. Also because my daughter goes here and I eagerly scoured each photo for a glimpse of her. She’s in the “Specialty Desserts and Breads” program, rather than “Culinary”, so I didn’t spot her, but I enjoyed the post tremendously anyway! I’m a photographer and you can bet I’ll be there, camera in hand, on her big COD day!
How funny, small world isn’t it?
I am sure your daughter’s COD will be amazing, and you will capture every bit of it!
Wow. I’ve been thinking about this for a week. I don’t have an answer but your question is definitely inspiring. Thank you, Tea!
I’m glad. Worth thinking about, yes?
What a lovely piece about Anne’s food, and gorgeous photos of her amazing dishes! I feel lucky just getting to see them, and you actually got to eat them, wow!
Nice question about passions. Bernard Shaw said happy is the man whose hobby is his profession. I have lived by that, and indeed have been happy. It is wonderful to daily do something you hugely love, have a natural knack with, and derived much fulfilment from.