Essay About Becoming A Pastry Chef

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Since the time I was little, I could only picture myself whipping up confectionery goods in the comfort of my own bakery. I made plans to someday travel to France to attend Le Cordon Bleu, a culinary school, to become a pastry chef. My family has been keenly aware of my dreams since before I can remember. My grandfather was a rather successful food scientist who invented many food products to further develop our culinary world. My grandpa has a seemingly endless bank of knowledge that he wants to share and discuss with those around him. Now it seems that he really wants someone who he can share his passion for food science with. Since my interests seem to lie the closest to the field of food science, and since I haven’t chosen a specific major yet, it seems that he has decided that it would be fantastic if I were to follow in his footsteps and become a food scientist. He sends me not-so-subtle hints and chunks of information on food science which tend to frustrate me. …show more content…

Food science is a foundation of cooking that needs to be understood in order to create or perfect your own recipes. Food science can additionally help to understand different methods of cooking and various techniques. These are interesting to learn about, but I don’t want to stop at a theoretical knowledge. I want to have room to be creative and to see the finished product of my work. Memorizing formulas or doing math all day, which is how I picture the world of food science, doesn’t sound like something that would make me happy in the long run. My high school years were focused on STEM courses, which helped me learn that I don’t enjoy only doing math and sciences all day. I missed being able to do art and music classes. I do think that I could learn about the field a little bit more before I shut it down completely, but I know that I need creativity in whatever job I

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