My grandfather was the one who inspired me to get into the culinary arts. He was an American/French cuisine chef who graduated from the Culinary Institute of America (CIA). Growing up we would make cookies during the holidays together. Then he would show me dishes that he made and explained the composition of each dish. Watching him at a young age piqued my interest in becoming a chef. He passed away when I was little, so growing up, my mom let me start cooking and making things in the kitchen. Culinary arts is in my blood; some of my uncles are in the field, as well. It comes naturally and I really enjoy cooking, creating, and being in the kitchen. I take pride in my work and in the dishes that I create.
I have two mentors that have given me the knowledge and skills that I have now: Chef Kozak and Chef Spiro. They’ve shown me the fundamentals of cooking and have provided a great foundation to kickstart my culinary career. My preparation for the Ready Set Cook competition was to practice, practice, practice! The mock competition during class at BOCES helped get us prepared for the real thing. Practice makes perfect, and so did a lot of teamwork with my partners, Humza and Kenny.
I look up to my mom, who has helped immensely, from taking me to my American Culinary Federation monthly meeting, to helping me with baking and cooking in the kitchen. She’s always there when I need her and always willing to help. Though I won a scholarship to Monroe for the Ready Set Cook competition, and it would alleviate the financial burden of college expenses, I want to follow my grandfather’s footsteps and become a CIA alumni and carry on his legacy of becoming a great chef. I know in the end it will all be worth it and make not only my mom, but my grandfather proud.
