Although my background is not entirely Italian, from this nature I developed a love for cooking. Anyone can relate to that spare moment in the day when daydreaming creeps upon them and all thoughts are lost. These moments for me include thoughts of pursuing my eventual dream of attending culinary school in a small Italian town. My experience in the cooking industry began at sixteen at the restaurant Stephan Pyles, where I continued to work each summer for the next four years. Interning under Chef Stephan Pyles himself included preparing four course meals for five weeks leading to annual fundraiser to raise profits for underprivileged students. One specific summer I instructed a non-profit culinary seminar for youth interested in pursuing culinary school. I increased
production of output by cooking alongside Stephan or his head chef six hours each day five days
a week. This internship majorly contributed to the culinary spark that I possess.
Cooking is my greatest joy; it allows me to practice both of the majors I am studying. That being said, I am simultaneously majoring in Marketing and Nutrition. The pair may appear out of the norm, but it attributes to my individuality.The art of cooking represents both Marketing and Nutrition in ways more than one. Catering to a certain crowd is a practice of marketing firsthand; whether it is a gathering of close-knit friends at a soirée or preparing meals for a grandparent that you are visiting, learning the distinction of likes and dislikes is critical. The preference of a home-cooked comfort or a current health crazed meal also pertains to crowd pleasing.
Patience and practice are traits that go hand in hand with cooking, as well as multi-tasking and time management. Patience has been the most difficult skill to truly attain, yet I believe this highlights its importance in business and the culinary world. After a long day, working in the kitchen brings me to thoughts of my childhood and family traditions.
