Becoming a Chef
No one person influenced me in my culinary endeavors. However, the modern convenience of the television sparked my earliest interest in the food service industry, where I was exposed to an array of culinary shows as a young child.
The showcase of food and various culinary styles arrested me at age 10 on the then popular television show Great Chefs. While most children in my age group were glued to the Cartoon Network, The culinary artistry displayed on Great Chef’s made my heart tickle with great excitement in that one day I would be able to perform such a visual expression of myself.
Each day international cuisine was featured and I began to view food in a different light. Food became an art form to me – one that I would become obsessed with and vowed my life to perfect. My enthusiasm blossomed even more when Great Chefs featured two segments in The British Virgin Islands. Where Chef Ivor Peters of The Sugar Mill Hotel & Restaurant and Chef John Rhymer of The Little Dix Bay Resort and Spa, both showcased their creativeness and passion for pastries. This in turn made me feel that one day I would be great enough to be considered a Great Chef. With that incentive in mind, that enabled me to enroll in the New England Culinary Institute administered at the H. Lavity Stoutt Community College where I obtained an Associates of Occupational Studies in Culinary Arts in my pursuit of becoming a Great Chef.
The Culinary Institute of America is the world’s most Premiere culinary Institution where for more than half a century they have been setting the standards for excellence. By providing the necessary resources to help foster the ability to think creatively, solve problems and understands what it takes to be a Great Chef.
Upon completion of my aspired Bachelor’s Degree in Baking and Pastry Arts at The Culinary Institute of America, I would be a more favorable asset as an industry leader where I would have the opportunity to showcase fresh creative
The showcase of food and various culinary styles arrested me at age 10 on the then popular television show Great Chefs. While most children in my age group were glued to the Cartoon Network, The culinary artistry displayed on Great Chef’s made my heart tickle with great excitement in that one day I would be able to perform such a visual expression of myself.
Each day international cuisine was featured and I began to view food in a different light. Food became an art form to me – one that I would become obsessed with and vowed my life to perfect. My enthusiasm blossomed even more when Great Chefs featured two segments in The British Virgin Islands. Where Chef Ivor Peters of The Sugar Mill Hotel & Restaurant and Chef John Rhymer of The Little Dix Bay Resort and Spa, both showcased their creativeness and passion for pastries. This in turn made me feel that one day I would be great enough to be considered a Great Chef. With that incentive in mind, that enabled me to enroll in the New England Culinary Institute administered at the H. Lavity Stoutt Community College where I obtained an Associates of Occupational Studies in Culinary Arts in my pursuit of becoming a Great Chef.
The Culinary Institute of America is the world’s most Premiere culinary Institution where for more than half a century they have been setting the standards for excellence. By providing the necessary resources to help foster the ability to think creatively, solve problems and understands what it takes to be a Great Chef.
Upon completion of my aspired Bachelor’s Degree in Baking and Pastry Arts at The Culinary Institute of America, I would be a more favorable asset as an industry leader where I would have the opportunity to showcase fresh creative