Why Culinary School?

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Before I break into the nitty gritty, it is important to understand the driving force that led me to culinary school and The Natural Gourmet Institute. Food has been a source of energy, inspiration and love throughout my life. I grew up in a large Mid-western family whose idea of holiday traditions and celebrations was nothing shy of an all-you-can-eat buffet. I quickly learned my way around the kitchen by watching and spending time with my mom and aunts and learned how to handle a grill by watching my dad. These family and food-filled gatherings were a place of laughter, love and happiness. Understanding at a young age that food brought people together, inspired me.

My desire to test my creativity in the kitchen escalated as I entered high school. It all began when I decided to bake cupcakes, cakes and cookies to surprise my friends on their birthdays but very quickly grew into something more. I found myself straying away from cookbooks and coming up with my own recipes – ones I would sneak into the kitchen late at night to test out – instead of sitting in my room studying.

By the end of my senior year, I was torn between applying to college or pastry school. After countless hours of research and debates – internally and with my family, I decided to put my passion on the back burner and head to San Diego for college. While in school, I further defined and redefined my passion for cooking, baking and the food industry. I sought out internship opportunities at small to medium sized companies within the industry. Over the course of my college career, I interned for DairyChem, Chuao Chocolatier, Beach Bum Foods, Yelp!, a food-marketing agency Sterling Rice Group, and The Patachou Foundation. Each experience was amazing and taught me more about food, health and food culture than I knew possible.

Beyond my internships, my relationship with food continued to change as I struggled with my weight and began experiencing digestive health problems. I started researching nutrition and alternative cooking methods in order to improve my health. I tried everything from juice cleanses to gluten free, vegan and raw diets. All of which would make me feel great for a few days, until the weekend came and I’d binge on cocktails and late night grub with my friends. After beating myself up week in and week out, disappointed with my semi-conscious decisions and the way it made me feel, I decided to make a lifestyle change that would enhance my life. I came to peace with the idea that health is a balancing act of eating to fuel your body and your soul. For me, that means following a primarily vegan diet full of vitamins, proteins and healthy fats, while maintaining an open mind to alternative diets, new foods and various ways to think about nutrition. As a result, I have cleared my mind, loosened my waistline and amplified my drive to step into the food industry.

Before I knew it college graduation was around the corner… missing the kitchen and hungry to learn more about the foundation of the culinary world I decided to apply to a culinary school. However, I needed a school that shared my passion and outlook on food as a source of nutrition and healing. The Natural Gourmet Institute is a primarily plant based school (in NYC), focused on teaching the fundamentals of culinary technique, nutrition and sustainability to enrich the culinary landscape and change the way we think about food.

I created The Fresh Slice as a way to share my experiences, knowledge and recipes with others. So follow along on Instagram at @TheFreshSlice and check back here for even more insight and inspiration. But most importantly, I’d love to hear from you – so feel free to ask me questions and share your experiences in the comments below or on my Contact page, but most of all bon appetite!