I still clearly remember my time in the program — it was tough, to say the least. A few months in, I was diving into the culinary world, not really knowing what to expect. My first catering event felt like being thrown onto a stage with no script — total chaos and excitement all wrapped into one thrilling experience.
Backstage Pass to Chaos
One day I found myself standing at dawn, surrounded by seasoned chefs who moved with the precision of a well-oiled machine, I felt like a fish out of water. Terms like “back of the house” and “front of the house” swirled around me, and I realized I was stepping into a realm where expertise reigned supreme. I was surrounded by culinary graduates and restaurant veterans, each one knowing their role inside and out. And there I was, knowing little more than how to enjoy a good meal.
The atmosphere was electric, but the pressure was palpable. I quickly learned that if you didn’t know how to wield a knife or keep up with the tempo, you were just in the way. I recall the cold stares from a few chefs when I accidentally bumped into them, my apologies barely registering in the whirlwind of their focused energy. Yet, amidst the stern faces, I found solace in a few kind-hearted souls, especially a senior colleague named Greg who recently just celebrated his 70th birthday. His gentle encouragement gave me the confidence I needed to succeed. Having someone to help and guide you along a new, unfamiliar path makes all the difference — it brings confidence and ease to every step. He’s one of the few I still keep in touch with, and I hold him in high regard.
The Long Haul
The day continued, filled with heavy lifting and endless tasks. I arrived at the kitchen at 5 a.m., and by the time the day wrapped up late that night, I was exhausted and exhilarated at the same time. I drove home through the quiet streets of San Francisco, my thoughts racing. Who knew a day in the culinary world could stretch from dawn to midnight? It was a grueling introduction, but I was passionate about my food and ready to take on any challenge that came my way.
I flash back to moments during my days there, feeling lost yet determined, shadowing the pros and absorbing their energy like a sponge. I was assigned to serve food, the simplest job yet, one that felt monumental in the chaos of the event. I vividly remember the aroma of freshly prepared dishes wafting through the air, teasing my senses as I greeted guests and explained the menu.
On the Road with a Food Truck
Fast forward to my next adventure: shadowing a food truck operation. This experience felt more streamlined, a glimpse into the heart of food culture at the Google campus. I was eager to learn the ropes, from cleaning the truck to prepping the menu items. The commissary buzzed with activity, trucks lined up, each one a portal to a different culinary world.
However, this journey was not without its hiccups. I learned the hard way that things don’t always go according to plan. During one of our drives to Google, a mishap sent our refrigerator door flying open, sending ingredients tumbling onto the floor. In that moment, I panicked. But the truck manager? He chuckled and calmly said, “It’s not the end of the world.” His composure in the face of chaos struck a chord within me.
Lessons in Resilience
It was during these rides that I absorbed invaluable lessons. No matter the chaos, the seasoned veterans remained unflappable. “Keep going, it’s all part of the ride,” they’d say. Their ability to adapt to any situation taught me that the culinary world is unpredictable. Spills happen, tyres blow, and deliveries get delayed — but it’s how you respond that defines your journey.
Crafting My Culinary Identity
My food truck dreams began to take shape. I was passionate about parathas and knew that my concept deserved to shine. I spent months perfecting my recipes, navigating the challenges of staffing and production. Yet, just when I felt ready to roll out my truck, the unexpected happened. The management decided to swap my cherished parathas for tortillas. My heart sank.
“How can they change the essence of my concept without consulting me?” I felt an overwhelming mix of frustration and betrayal. I’d poured my heart and soul into this project, and it felt as though my culinary identity was being brushed aside. In that moment of conflict, I made a tough decision: I resigned. It was a leap of faith, but I knew I had to stay true to my vision.
Embracing the Unknown
As I reflect on these whirlwind experiences, I realize they shaped not just my culinary skills but my character. From my first chaotic catering event to the food truck escapades filled with spills and laughs, I learned resilience, adaptability, and the importance of staying true to oneself.
Life in the culinary world is a rollercoaster ride, full of ups and downs, but each twist and turn brought me closer to understanding my passion. The journey continued, and I couldn’t wait to see where this path would lead me next. After all, every day is an adventure in the kitchen, and I was ready to take the leap of faith in starting my business. I had started the research, and things were in motion. But more on that later.
