“One thing that becomes apparent to you very quickly is that when the rest of the world is having fun, you are working. Saturday night, you work; Christmas, you work; Easter, Fourth of July, Mother’s Day, Thanksgiving…ditto. …But you really do not dwell on it, at least I don’t. …The heart of the matter is that you are doing what you love. As time passes, your ambition will carry you from one milestone to another: from mastering a recipe to opening your own restaurant. …Now go cook! And maybe one day I will be reading your book.” -Daniel Boulud, Letters to a Young Chef
I’m not a chef, nor do I intend to be; but food service is stimulating and rewarding for me. The career path I’ve chosen isn’t always acknowledged as legitimate, and that’s challenging to accept. Regardless: I love it, and I’m going for it.