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Why else do people do things besides the fact that they love what they are doing? People ask me all the time why did u start cooking or why did I even thing about cooking. My most common answer back is why do you breathe? Or why do you need water to live? If you are truly in love with what you do there shouldn't be a question of why. It should be why not. I started cooking in high school. I played sports and it wasn't until I got hurt that my future took a drastic change. I wanted to go to school for field hockey and major in business. My senior year of high school I got hurt in our second game of the season which pulled my scholarship and at that point I didn't want to do anything else. It wasn't until my grades started to slip that put me back in the right direction. I was taking a introduction to culinary class and started to like it. Considering I love to eat is was a big plus. That class went well, and the next year I started to do a series of competitions to receive my scholarship.
I feel to be a chef you have to work out changes, considering everyday is a new day. We do what we do, no matter how hard it gets because at the end of the day we know we made memories for someone and they went home happy. It's the long hours, sweat, tears, and burns that make you tell yourself to keep striving in the right direction. It's because I absolutely love what I do. Evan after ninety to a hundred weeks of three hours sleep each night, I wake up and can't wait to get to work. It's the love, passion, and dedication I have to this apprentice ship that makes me who I am.
I feel this opportunity would be a tremendous step forward in my career. Going to the conference would introduce me to new people all over the world as well as networking with other apprenticeship sites. From working in the resorts kitchen to cooking for world renowned chefs, it would give me a whole new outlook on the people I am serving, that I one day will be where they are sitting, looking out at young inspiring chefs. I think this opportunity would take me out of my comfort zone, as well as challenge me in several ways. I would have to work with all new chefs, in a brand new environment. And I know I would be nervous. I love the feeling though, knowing that people are watching me, and wanting me to succeed. I need this and feel I deserve it. This is why I want to be a chef, not only just a chef but an example for young chefs to be. And this is why I feel I deserve this one in a life time opportunity to be surrounded by people like me. ~ Brianna Sichette
Appetizer Dave and Dee's Oyster Mushroom Fricassee Brandy Cream Thyme Crème Fraiche |
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Salad Frisee and Baby Arugula Soft Cooked Egg Edward's Bacon Lardons Herb Roasted Croutons White Truffle Vinaigrette |
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Fish Pan Seared Rockfish Roasted Corn and Asparagus Risotto Roasted Pearl Onion and Tomato Relish Lemon Buerre Blanc |
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Entrée Duo of Duck Crisp Duck Breast Golden Quinoa Spinach and Batonnet Carrots Confit of Duck Leg Hanover Heirloom Tomato Timbale Zucchini and Squash Natural Poultry Reduction Carrot Curls |
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Dessert Virginia Peanut Bourbon Flan Hickory Green Farms Honey Ice Cream Lace Cookie Crisp |
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