JoshBenske
Assistant Cook
Hi everyone,
It has been a while since I posted so I thought I would pop on and show everyone what I entered in a scholarship contest for a Culinary Arts school I may possibly be attending. We had to write a 250 word Essay on " Turning your Passion into your Profession" And create a 3 course meal. Here are the photos of the meal, and my Essay. I am still awaiting the results, and Im very nervous, so any input is appreciated!
"Turning my Passion into my Profession"
I think before you define how to turn your passion into a profession, you must define passion. Passion is
the un-controllable drive propelling you in life, It is an animal instinct. Passion makes people do un-conventional things. It is
an unstoppable primitave urge. Passion for most people is walking on the beach with the one you love, or feeling your heart
race under the euphoria of love. The biggest passion for me however was realized the moment I picked up my first chef's knife.
From a young age I always loved food. I always had a natural affliction to cooking, and a slight knack for making things taste good.
Growing up we didnt have a lot of money and my Mother was less than an avid cook, and the sink or swim situation forced me to learn how to make the
best of what you have. As I began to learn and advance in skill, the more I practiced, I began to realize my passion towards food, and the more I learned
the further I saw my passion developing into fruition. Ever since that moment I have known that I wanted to become a Chef.
I have never known a greater pleasure than the face of someone truely pleased by a dish I prepared them. The essence of pleasure, Is passion. And my passion drives me to become
a chef. As each day passes my passion grows stronger influencing me to work harder towards my goal, my life-long passion. Food.
Also, This is the meal-
Creme of Pumpkin soup with Smoked Paprika Creme Fraiche
Grilled Pork Loin chop with Apple Chutney, Potato Latice, and Ginger-Carrot Emulsion sauce
Poached Pears with Orange Creme Anglaise, and Caramelized Honey Marscarpone Mousse.
It has been a while since I posted so I thought I would pop on and show everyone what I entered in a scholarship contest for a Culinary Arts school I may possibly be attending. We had to write a 250 word Essay on " Turning your Passion into your Profession" And create a 3 course meal. Here are the photos of the meal, and my Essay. I am still awaiting the results, and Im very nervous, so any input is appreciated!
"Turning my Passion into my Profession"
I think before you define how to turn your passion into a profession, you must define passion. Passion is
the un-controllable drive propelling you in life, It is an animal instinct. Passion makes people do un-conventional things. It is
an unstoppable primitave urge. Passion for most people is walking on the beach with the one you love, or feeling your heart
race under the euphoria of love. The biggest passion for me however was realized the moment I picked up my first chef's knife.
From a young age I always loved food. I always had a natural affliction to cooking, and a slight knack for making things taste good.
Growing up we didnt have a lot of money and my Mother was less than an avid cook, and the sink or swim situation forced me to learn how to make the
best of what you have. As I began to learn and advance in skill, the more I practiced, I began to realize my passion towards food, and the more I learned
the further I saw my passion developing into fruition. Ever since that moment I have known that I wanted to become a Chef.
I have never known a greater pleasure than the face of someone truely pleased by a dish I prepared them. The essence of pleasure, Is passion. And my passion drives me to become
a chef. As each day passes my passion grows stronger influencing me to work harder towards my goal, my life-long passion. Food.
Also, This is the meal-
Creme of Pumpkin soup with Smoked Paprika Creme Fraiche
Grilled Pork Loin chop with Apple Chutney, Potato Latice, and Ginger-Carrot Emulsion sauce
Poached Pears with Orange Creme Anglaise, and Caramelized Honey Marscarpone Mousse.