Personal Narrative Essay
Let 's get straight to the point: Raise your hand if you don 't like warm, rich, ooey-gooey chocolate-chip cookies fresh out of the oven! If you don’t then you are a disservice to humanity, but hey, more for me. Chocolate chip cookies have been and always will be my favorite cookie. Even before I started cooking things from scratch, those bricks of Nestle® cookie-dough have always been a treasure in my life. Now, baking and culinary arts in general are my life. I live, eat, and breathe kitchen. I am an advanced baker-in-training, but back then I had just begun understanding the principles of cooking.
Born and raised in Lexington, Kentucky, I was the second oldest of two brothers, with three younger sisters. My father …show more content…
In general, just seeing food makes me jovial. As a baker-in-training I can say that I truly take pride in my baked goods, as well as anything that is made by my hands. When others try my foods I get a leap of joy. Their smiles are my battery-fuel and their grins of satisfaction are that fully-charged buzz that lets me know I just did a good thing. I just love serving people. There are no words (that aren’t just synonyms) to express how I feel when I please someone other than blissful. Each and every second I’ve spent in the kitchen has given me a true passion for food. So much so that I have even come to enjoy dishes that I used to hate. When I was younger, spinach was my worst enemy. I would literally sit at the table for hours just to be forced to go to bed instead of eating it. Now I absolutely adore spinach: Spinach in salads, canned, in omelets, stuffed in foods, and most unusually; all by itself, with just a touch of Italian dressing. Look at these foods from a different angle, from the perspective that all foods “were created equal” helps me to appreciate the work put into them on a much greater scale. On top of all this, food is my ultimate stress ball. When I get into the kitchen, I am immediately relieved of all other worries, problems, and stresses; I become completely focused on the food. How does it taste? How does it look? Is it the proper texture? Is it cooked to perfection? Most commonly I ask myself, “What else could I do to improve this dish?” sparking a plethora of brainchildren for me to test almost immediately. Even though I can think at a much deeper level, I know I am still not done
Let 's get straight to the point: Raise your hand if you don 't like warm, rich, ooey-gooey chocolate-chip cookies fresh out of the oven! If you don’t then you are a disservice to humanity, but hey, more for me. Chocolate chip cookies have been and always will be my favorite cookie. Even before I started cooking things from scratch, those bricks of Nestle® cookie-dough have always been a treasure in my life. Now, baking and culinary arts in general are my life. I live, eat, and breathe kitchen. I am an advanced baker-in-training, but back then I had just begun understanding the principles of cooking.
Born and raised in Lexington, Kentucky, I was the second oldest of two brothers, with three younger sisters. My father …show more content…
In general, just seeing food makes me jovial. As a baker-in-training I can say that I truly take pride in my baked goods, as well as anything that is made by my hands. When others try my foods I get a leap of joy. Their smiles are my battery-fuel and their grins of satisfaction are that fully-charged buzz that lets me know I just did a good thing. I just love serving people. There are no words (that aren’t just synonyms) to express how I feel when I please someone other than blissful. Each and every second I’ve spent in the kitchen has given me a true passion for food. So much so that I have even come to enjoy dishes that I used to hate. When I was younger, spinach was my worst enemy. I would literally sit at the table for hours just to be forced to go to bed instead of eating it. Now I absolutely adore spinach: Spinach in salads, canned, in omelets, stuffed in foods, and most unusually; all by itself, with just a touch of Italian dressing. Look at these foods from a different angle, from the perspective that all foods “were created equal” helps me to appreciate the work put into them on a much greater scale. On top of all this, food is my ultimate stress ball. When I get into the kitchen, I am immediately relieved of all other worries, problems, and stresses; I become completely focused on the food. How does it taste? How does it look? Is it the proper texture? Is it cooked to perfection? Most commonly I ask myself, “What else could I do to improve this dish?” sparking a plethora of brainchildren for me to test almost immediately. Even though I can think at a much deeper level, I know I am still not done