Week 14 of Fall 2018:

I have learned so many new things in my major classes. I am thankful for my professors who takes time and teaches me all these new information. Some of the material was a refresh for me but I still found it interesting. I have learned to patience, working with others/team work, new terms, new techniques and so much more. I also made many friends that up lift me. We are a family that helps each other out. I cannot wait for Spring 2019 where I am finally hands-on in the kitchen. I also want to learn new knife techniques and tips and tricks in the kitchen.

The culinary world is huge and I’m excited to learn more in depth of it. Growing up in a semi-traditional Asian household has exposed me to background and interest towards food. Cooking has always been a hobby of mine but I wish to improve my skills. The business side of the industry is also appealing to me. My dream is to have my own business that runs successfully. I can’t wait for this chapter in my life to start gaining new experiences.

My name is Enrique Curiel a Freshman in college. About to finish this first semester, i am an individual with many characteristics for things. I am patient, hard worker, open minded. I have learned many things about myself this semester. One of the things that stood out for me this semester was that i was able to control the timing of my assignments and complete them on time, i had many challenging assignments but I didn’t give up and continued working hard.

One can learn to have great patience which I have this helps one build on to there career, life and character because nothing will come easily. My point of view of success is that its not given it is earned. I’ve always had obstacles in my life that prevent my success but till this point in life I have not let that define me and stop me from my future. A goal I have for myself this new chapter of my life is to be able to get an internship in culinary to get more experience in the filed and grow with my peers. One day a dream of mine is to be a cook in my own restaurant.