For the last few months I have been in hiding, working full-time as the Nutritionist for Arizona State University and slaving away all evening in Culinary School. It was a bit of a struggle and I don’t recommend it if you are trying to maintain any kind of social life (or sanity) but somehow I managed to survive with all of my fingertips, dignity, and relationships still intact. I can now butcher a chicken, bake a soufflé, and make a vinaigrette with my eyes closed.
I never in a million years thought I would go to Culinary School and had no intentions of going until the week before I enrolled. Graduating with my Dietetics Undergraduate Degree in December 2013 and enrolling in the two semester Culinary Arts Associates Degree program only a few weeks later was a bit nuts. My only goal was to learn how to roast a chicken and make good food for friends (or loyal blog followers!), but I fell in love with hand made pasta and crafting sushi rolls.
Well, I ended Culinary School with a 4.0, huge ego, and the competitive drive that would lay out any small child on my way on the deep fryer. Along with learning the five mother sauces and the classic butter-full French Style cooking, I also learned a few tricks to lighten up dishes and sneak in some vegetables. While I can’t promise to not use salt, cheese, or the occasional indulgent ingredient, I will say that all my recipes will be healthy and also delicious.
So for the Chef title, I will always be the Chef of my kitchen! Although I didn’t exactly earn my culinary stripes just by graduating, I learned that becoming a real Chef takes many years and most are too humble to give themselves the title. I on the other hand will gladly accept the title and think as long as ‘Chef Rinck’ stays out of any professional kitchens, then I will always be the most experienced Chef among friends and family.
Check out my first few days of Culinary School
Read about my first and only real culinary job