During my long stay in Toronto, I was regularly teased and taunted by the many opportunities the city has to offer. Some, I indulged in when I was able. Others, like this billboard for “Become a Chef”, were a tad painful.
It is one thing to decide that you will not follow a career because you are not interested in the slightest. It is a completely different situation when you have a disabling health condition that just the thought of attending one entire class is physically impossible.
Another medium I indulged in was reading until late at night. I discovered that my library has ebooks and I downloaded Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.) by Anthony Bourdain. As a human being, Anthony intrigues me. I love that he is shocking, opinionated, truthful and passionate.
There are a million reasons to read Medium Raw but during this time in my life in particular, I would like to focus on the fact that now I know for sure there is no way I could physically do the job. Anthony has an entire chapter dedicated to who he recommends going into the food business and who should stay the hell out. I fall into the latter category without a doubt. Just thinking about all the physical pain I would be in made the industry so much less glamourous.
Until I walked by George Brown and saw the students cooking in the windows I had no idea how hard I had been holding on to the hope and dream that one day maybe I could do this. My heart hurt, seeing those tall hats and all that stainless steel.
With Anthony’s help at realizing some dreams might kind of suck and kill the foodie spirit inside me, I learned via a Foodie Art Therapy Day that I can become a homemade expert instead. I can learn on my own (something I have always been good at anyway) and enjoy the experience in my own kitchen. And hell, I can buy a tall white paper hat if I want to damn it!
Thank you Anthony for speaking the truth. It is your gift. One of your many gifts. You are one hell of a writer.
Now I can walk forward and continue my foodie journey, my way, with focus and conviction. Damn the man. Do it myself. My way. My kitchen.