School

I have wanted to do many things over the course of my life. I wanted to be a Marine Biologist, a Lawyer, an Actress/Singer, and, when I was a child, a Queen. More recently, however, I had decided I wanted to go into the field of Forensic Science or Medical Research. A far cry from a Queen, I agree, but I was intrigued. I enrolled in school when I was twenty-five, a little late, but better than never. I decided to start with my basic General Education classes, and for my first semester I chose a Math and English class (both of which were prep classes for the ones that would actually count toward my General Ed) along with a Painting class and a Mythology class. Before I had even started school, my step-mom sat me down and expressed concern toward my career choice. She knows me well and didn't think I would be happy in a job that requires a lot of patience and waiting for a minimal amount of success. I'm a result-driven person, I thrive on instant gratification. She also knew of my deep passion for cooking and suggested a career as a chef. I was a little put off at first. I thought she was implying that I wasn't smart enough to have a career as a scientist. After a few days of thinking about it, though, I realized where she was coming from, and, as much as I hate to admit it, she was right. It was never about my smarts. I would have had no problem accommodating the level of intellect required to be a scientist. It was about me ending up in a career I would be happy with for the rest of my life. I love to create things and work with my hands. I love instant success. I love seeing the fruits of my labors immediately. I wouldn't have been happy in a field that has more failures than successes. I changed my major.

I had planned on continuing at San Joaquin Delta College. I decided on working toward two Associate in Science degrees at the same time; one for Culinary Arts as well as one for Baking and Pastry. After my first semester, I figured out, by mapping out my entire career at Delta, it was going to take me another three and a half years to get my degrees. WOW. My step-mom and step-grandma had mentioned, repeatedly, that I should check into private culinary schools. I didn't think I would ever be able to afford it, so, for a while, I didn't bother. I grew tired of hearing about it and decided to just look into it. I did some research on them online and found Le Cordon Bleu in Sacramento. I had decided I wanted to attend the one in Paris after graduating from Delta, but I thought maybe this one would do as well. It would speed up my career and would definitely not hurt my resume. The site didn't offer much information, so I set up an in-person meeting with an Admissions Rep. My youngest sister, Makenna, joined me for the day, and Ben, my Rep, talked about everything the program had to offer. He took us on a tour of the campus and we even got to see students hard at work at every stage of the program. After the tour, Ben told me about the program length and tuition costs. I was surprised and excited to learn that not only was this the shortest course program, and, funnily enough, their longest, but also the cheapest, by half in some cases. I enrolled. I finished my semester at Delta with straight A's and a 4.0 GPA, and in September I will be starting at Le Cordon Bleu; three months from today, actually.

I have always had a deep-seeded passion for creating in the kitchen and am very excited to begin the proper training to develop my career in that field. I plan on being nothing but great, and won't accept anything less than that from myself. I've failed too many times at too many different things. Not this time. I promise you that. Not this time.