Culinary School - Part 1

Sixteen months ago I was having dinner with my wife, when she turned to me and asked "What would you do if you weren't a fireman?".  My response needed no further thought, "I would want to cook" I answered.  One week later, we were sitting in the admission office at the International Culinary Center in Manhattan.  I walked out of the school with so many thoughts going through my head that it felt like it was going to explode.  But I also had a sense of belonging as we toured the kitchens of the building in SoHo.  While it may have been premature, I couldn't help but feel as if that is where I needed to be.  A month later, I started my 14 month journey in the Professional Culinary Arts Program at one of the best culinary schools in the nation.  

I would be lying if I said I wasn't nervous about starting school.  Here I was with among my classmates who for the most part were "career changers", yet in my case I was a "career adder".  Working 24 hour shifts, mutual swaps and on top of that culinary class on Tuesday and Thursday nights was sure to be a challenge.  But I knew with the help of my brothers at work as well as the support of my family, anything was possible.