Where do I want to go…

At some point I wanted to be a Pastry Chef and open my own business but as I continued learning more and more about the industry the ideas I had have changed quite a bit. I still love the pastry arts and I love to cook. I enjoy being in the kitchen and providing people with hand-made happiness.

Having a business is not easy. Most restaurants or businesses that open in New York City close their doors after a year or two in business. Do not get my wrong. Do not think I do not have dreams or ambitious, i do but I would say I am scared of failing and failing is not cheap In this city.

20151013_123255I once dreamed of having a small pastry shop in which you could find delicious treats. Something small yet cozy and comfy in which guests will feel comfortable. I imagined a place where regulars have a name and are greeted as family. I wanted the smell of the cookies baking to be perceived within 2 blocks distance. That to me is the perfect business but like I said the journey is not easy.

The beginning

It all started 15 years ago, when I met this man that had passion for food. As an eight year old girl I became his little sous chef. I would come back home from school and I will ask excited “what are we cooking for dinner tonight?!”.

Sometimes my mother will get upset with me because she said I did not let her boyfriend rest and he was supposed to be on vacation. He used to say he did not mind and he loved cooking for us. I was amazed at all the energy this man had. He would cook breakfast, lunch, and dinner, with no complaint, and he would put so much passion into every single dish.

His name is Sank Ek, at that time he was the Executive Chef at the Palm Restaurant in Washinton D.C. I never imagine I would meet such a wonderful person. He loved my mom and he loved me as well and of course he loved the fact that I enjoyed cooking with him.

Every single trip to the supermarket was an adventure. For me at the age of 8 it was awesome to buy items I had never shop with my mom before. He would buy different kinds of cheeses and cold cuts I had not had before. Everything was a new experience and it was awesome, I loved it! He is the kind of chef that does not make sweet desserts. Dessert for us was cheese and wine. I was drinking wine at the age of 8 of course just a sip here and there with my mother’s supervision but it counts ā˜ŗ

Sometimes all you need is a person that enlightens you’re path like he did for me. Unfortunately, he is not with my mother anymore but we are still in touch.

Today I am a Hospitality Management Student because of him. He showed me to appreciate the little things in life; good food and beautiful people is all you need to create a memorable experience.

 

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