My determination and drive to be a chef started with my 2011 visit to L’Ecole in Lower Manhattan. L’Ecole is the restaurant in which students and teachers of the French Culinary Institute cook for customers.  While enjoying some roast duck breast with a side of fingerling potatoes drizzled with white truffle oil an opportunity struck.  I was able to walk into the L’Ecole kitchen when I was done eating my food.  I stood in the middle of that kitchen and told myself, “I never want to do anything else, but create great food.” Now that I am in City Tech majoring in Hospitality Management I am only getting closer to my dream job and I cannot wait to see what the future has in store for me.