I admit, I am not that great of a cook. I started cooking fairly late. It was not until the past 10-15 years that I began exploring the wide world of cookery. I wish that I could say that I have been cooking all my life. I like to blame my mom for sheltering me from the "hazards" of the kitchen. The first time I made spaghetti was in college. I put the raw beef into the spaghetti sauce and boiled it all together. Then I wondered why it was so greasy. I am as aghast as you.
However, I do love to eat and read about food, particularly restaurant reviews. I have been fortunate to explore many fantastic restaurants. We are blessed in Denver to have a thriving demand for great food.
My favorite past time is to read restaurant reviews in Denver Post and 5280 Magazine and make a reservation to taste for myself.
My dream is to become a food critic/restaurant reviewer. Imagine, getting paid to eat! But the possibilities in the food industry are limitless. Aside from helming a restaurant as the executive chef, there is a plethora of food related career options. I would also love to work for a food magazine or a research/test kitchen. I am also intrigued by food tourism where you travel with a group to a particular locale and execute meals from the local markets. Teaching or demonstrating cooking techniques to home cooks would also be an option. At this point, I am open but giddy thinking of all the possibilities.
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