living to eat.

Hi! Thanks for visiting my blog. I recently graduated from Vanderbilt University, and have decided to turn in my notebooks for knives. You're not alone if you're asking yourself why. In fact, after years of excited, breathless blabbering to countless chefs and restaurateurs of my post-college plans, I typically received the same depressing answer of "why?," or the foreboding advice to "explore other options." Ok, I understand that this is not a typical path for a young woman who just spent a quarter mill on a college education. Yes, chopping onions isn't quite comparable to little miss i-banker at Goldman-Sachs, but let me explain my theory: 

So it may seem like most people in this industry are destined for a life of sleep-deprivation, moderate poverty, inevitable obesity (I have the metabolism and physique of a prepubescent boy, so maybe not?), and perhaps a dash of drug addiction (see: Kitchen Confidential, Anthony Bourdain), so their initial thought is to advise others to stay away. But, I like to delve deeper into what really constitutes this industry and the successful people working in it. Yes, the hours are long and the pay sucks, but I would much rather lead a passion-driven life than a safe and easy one, right? And let's face it, much like artists or musicians, everyone who works with food does so because they eat (pun!), sleep, breathe, and live food. So, not only will I be doing what I love more than anything in this world, but I will also have the rare and incredible experience of working in an environment where my peers exude an equal fervor.
In short, beneath all of the complaining, chefs are chefs because they simply cannot imagine doing anything else --- and neither can I. 

So I begin my culinary quest at at the French Culinary Institute in Manhattan on August 20, 2010. This blog will allow me to chronicle my transition into the food world and document all of the adventures along the way. Enjoy! 

Love, Lisa

The Little Foodie