Question #2 for the application:
To be honest, my mind changes so often about what I want to do when I "grow up" that I really have no idea. Ill tell you what I want to do as of this very moment. Id really love to be some sort of personal chef for someone in the "Big Apple". Now, I love working is restaurants mind you. But I feel like you can get much more of a personal experience if you cater to just one person (or a family). In 2005, I began rolling sushi at Harbor Docks. Back then, it would be insanely busy during the spring and summer months, allowing for a relatively mild fall/ winter time. During this time I really was able to hone in my skills and work on technique and speed before the busy season opened its doors once again. Another wonderful side effect of that time was the regular customers that would come out of the woodworks to come eat sushi with us (mainly Yoshie) and provide that much needed IV of cash flow that we needed to survive the harshly slow winters. Anyways, I eventually started to develop my own, small following of customers. Something about a tall, skinny, devilishly handsome sushi chef apparently keeps people coming back. I found that I could entertain these people, each in their own special way at the sushi bar, while bring new ideas to the table to keep them thinking of me in the highest regard. I alway joke around about having my own cult of personality while I was working at Harbor Docks but it is definitely true. I will by no mean say that I was the best or even in the top 5, but I knew how to entertain a crowd and make people feel like they were my only customers. So with completing the culinary program and taking my first brave steps into the real world, I hope to recreate that same following. Some of the same people that so bravely enjoyed the sushi stylings of this tall honky actually live in the NYC area and I can only hope to provide them the same culinary joy that I did before in the future. Hopefully that will lead me down the path to great successs (doubt it) and the inevitable Fortune and Fame (definitely not) that come along with being such a rockstar of a chef.
I didnt count how many words that was, but im sure its close enough. Im feeling extra froggy today and really just felt like writing. I promise nothing in the way of regular blogs, but ill do my best. Also, super fun question for all of you: What, in your opinion, would be a good way for someone like myself to be marketable as a chef? I know very few of you are in the culinary field, but I mean as the general public, what do you think? Let me know on here, facebook, send me a little, pray about it, whatever. Just give me your thoughts. -Sean
To be honest, my mind changes so often about what I want to do when I "grow up" that I really have no idea. Ill tell you what I want to do as of this very moment. Id really love to be some sort of personal chef for someone in the "Big Apple". Now, I love working is restaurants mind you. But I feel like you can get much more of a personal experience if you cater to just one person (or a family). In 2005, I began rolling sushi at Harbor Docks. Back then, it would be insanely busy during the spring and summer months, allowing for a relatively mild fall/ winter time. During this time I really was able to hone in my skills and work on technique and speed before the busy season opened its doors once again. Another wonderful side effect of that time was the regular customers that would come out of the woodworks to come eat sushi with us (mainly Yoshie) and provide that much needed IV of cash flow that we needed to survive the harshly slow winters. Anyways, I eventually started to develop my own, small following of customers. Something about a tall, skinny, devilishly handsome sushi chef apparently keeps people coming back. I found that I could entertain these people, each in their own special way at the sushi bar, while bring new ideas to the table to keep them thinking of me in the highest regard. I alway joke around about having my own cult of personality while I was working at Harbor Docks but it is definitely true. I will by no mean say that I was the best or even in the top 5, but I knew how to entertain a crowd and make people feel like they were my only customers. So with completing the culinary program and taking my first brave steps into the real world, I hope to recreate that same following. Some of the same people that so bravely enjoyed the sushi stylings of this tall honky actually live in the NYC area and I can only hope to provide them the same culinary joy that I did before in the future. Hopefully that will lead me down the path to great successs (doubt it) and the inevitable Fortune and Fame (definitely not) that come along with being such a rockstar of a chef.
I didnt count how many words that was, but im sure its close enough. Im feeling extra froggy today and really just felt like writing. I promise nothing in the way of regular blogs, but ill do my best. Also, super fun question for all of you: What, in your opinion, would be a good way for someone like myself to be marketable as a chef? I know very few of you are in the culinary field, but I mean as the general public, what do you think? Let me know on here, facebook, send me a little, pray about it, whatever. Just give me your thoughts. -Sean
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