Education Review Place

I love to cook. I’m the guy that they describe in all those culinary institute commercials and infomercials. I look up recipes on the Internet and old cookbooks, tweak them and I even make up my own recipes from scratch.
Apparently, despite all that, I am not cut out for culinary school.
My story: I did two years of business at a regular university, and I liked it, but I decided I needed some time off from the whole corporate America thing before I devoted my life to it, so I took a year off from school.

I probably should have gone to Europe or something, but I didn’t have enough money for something like that, and my parents were pretty cool to the idea, so I just got a regular job for the purpose of making money to continue partying with my friends. It got kind of boring, though, so I found a culinary arts institute that would let me enroll part time and did just that.
The problem with cooking school and professional kitchens in general, I guess, is that they do not let you do your own thing. I’m not talking about cooking what I wanted or anything as simple as that. I was there to learn. I knew that.

The problem was that I could not get comfortable in those kitchens. Those things I normally do while I cook are not acceptable in a professional kitchen. I couldn’t arrange the spice rack my way, couldn’t listen to music while I cooked. I was out of my element.

I respect a great chef, but I like to keep my culinary activities loose and fun.