My Cooking Experience

A. Please describe an experience when you realized that you had a passion for the foodservice/hospitality industry. It could be a dining, work, or cooking experience, or a proud food/beverage accomplishment.

Ever since I was young, (I put a comma) I would always be in the kitchen helping out my parents or grandparents. The only kitchen tool I could use to help was the peeler because no one ever trusted me around a knife or the fire. A knife and sauté pan was all I wanted to use and work with but I only got stuck with peeling potatoes and carrots until I was seven.

One Sunday afternoon my mom and I were preparing for Sunday roast and while I was peeling my potatoes mom suddenly took away the peeler and handed me a knife. The knife was so

I want to be able to learn more techniques in and out of the kitchen and restaurant. In any kitchen I cook in I want to absorb as much information and be able to learn how to control a well runned kitchen, develop relationships with chefs, and learn to create the most delicious food. I want to show my passion and hard work when I cook with others. I want to be able to grasp the techniques and create that when I have my own fine dining restaurant in the future. Working in the fine dining industry is an amazing place to cook because every time they display a plate in front of you they show you what creativity and feeling this person has behind this plate. The Culinary Institute of America education will help me get more of an understanding of what I have ahead of me in the future. The Culinary Institute of America will show me techniques on different cooking styles, work on my knife skills, help me define my taste palate, having a better understanding of what types of spices there are and how to use them. While cooking in restaurants, I plan on developing my own menu ideas based on the knowledge that the Culinary Institute of America teaches me with the techniques I 've mastered through working in restaurants in the