finding out where my food was sourced; then the idea of
attending culinary school made sense. Why not attend school
where I can first hand touch all these whole products, learn
proper kitchen and cooking techniques all while learning how
to turn these whole products into a restaurant quality dish,
that was pure excitement for me. LWIT has no doubt become
the backbone to my culinary training, other than being
classically French trained, I liked to think of it as a
playground, a place where you can your share ideas with
everyone and play with your food. LWIT chef instructors have
graciously been very accommodating with my vegetarian
lifestyle and even encouraged it at school.
Food has become a way that I am able to express myself
artistically, it’s a never ending cycle of how you can better
yourself next time. The ingredients, flavors, and the way I
plate my food is a way to represent who I am. The last couple
years have been an amazing journey here at LWIT, as I have
seen myself grow as a cook, and a culinarian. LWIT has given
me the confidence and basic tools to get a job in the industry
and most importantly, to do well at my job. To see how far I’ve
come the last 2 years is absolutely amazing.