Wk 10 EOC: My plans for the Future

   I'm going on my third year of my Bachelor's Degree in Culinary Management. At first, I wanted to go straight to work at a French fine dining restaurant here in town after graduation to get more experience. Now, after graduation, I want to travel throughout Europe to work as a stagiaire in different prestigious restaurants to get a feel for what it’s like to prepare authentic, French food. Yes, the culinary industry may be changing with the times, but the raw basics of cooking will always be the same. The same ingredients that set aside French cuisine from others will always be the same ingredients in the future that make it the French cuisine. It’s not only the ingredients that separate the French from others, but also the cooking techniques. These are the qualities that I want to gain from my journey around France, Europe. To be able to gain these qualities and then be able to merge them in with the more modern way of cooking is what I aspire to do; to create my twist of the classic French with the modern. After my travels, I would then want to continue to work in a restaurant to gain more field experience. This way I can learn from different chefs, because not everyone works the same way. The advantage of working under different chefs is exactly that. Picking up their techniques and using them for your own, it’s like earning your armor for battle, the more prepared you are the better you would perform. Once I have gained as much knowledge as possible, I would then run my own restaurant and continue to advance in the culinary industry. These are the plans for my future as a chef.