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You've seen the chefs on television, or in famous restaurants. Just think back to the workshops held in class with executive chefs. Chances are they oozed confidence, skills, and intelligence. These chefs really knew what they were talking about. They've lived. They've experienced. Many of them have travelled and worked in different parts of the world. This is what it takes to reach that caliber of professionalism. So don't beat yourself up as a recent graduate of a culinary institute. It takes time to reach that point, and whether you reach it or not is completely up to you.
Not every culinary institute graduate will become the esteemed guest lecturer at colleges and universities. Not every culinary institute graduate will become famous television personalities, or open restaurants that will become world renowned. That's okay! As you start to build your culinary skills and real-world experience, keep in mind that there is a special niche for you. If you know who you are as a person, where your strengths lie, and what you want to get out of your new career, the rest will fall into place.
Everyone has moments of doubt, and sometimes the only way to propel your self forward is by taking a giant leap of faith. If you're a graduate of the French Culinary Institute, you've had the advantage of learning from the best. The best of the best graduate from New York culinary schools. You're more than prepared to take that first step into the real world.
|Sheri Ann Richerson|