It was my third year in university, my banner year! I was living with 4 wonderful, encouraging, spontaneous, loving men, the best roommates, friends, and confidants a woman could ask for. We had many adventures together: trudging through snow, epic grocery outings, decorating for Christmas with deer heads and snow shoes, trading a spatula for a piano, and countless late night conversations sharing our "feelings." But with all these adventures none were more heart warming, dangerous, or deadly than our culinary endeavors. Pots were thrown, spoons shot across the kitchen like missiles, and we used butter like it was going out of style, but amidst all that we challenged ourselves, we dove into recipes, we conquered, we fell, we learned, we conquered again.
The boys were especially encouraging as I challenged myself both on the cooking and baking side of things. Although I love grilling a good steak, making garlic bread, and spicy mushroom chicken my palette always favoured and excelled in the art of cakes, cookies, tarts, and pies.
As third year folded into its second semester the idea of going to culinary school became quite tempting. I spent a lot of time thinking and praying about it and one delightful afternoon I took a stroll to Student Services and Careers to inquire about culinary school. The professor I spoke with was very encouraging. She helped me rifle through books, pamphlets and course calendar’s and answered any questions I had. However, my search came up some what empty so I walked home, made the best dinner I have ever made in my life and then searched the internet for more answers.
I plunked myself in front of my computer and typed: Culinary Institute of Canada into Google. The first school to pop up was
When third year came to a close and I was at home for the summer working and spending time with my family, I began to compare and contrast all three culinary schools quite seriously. Vancouver was a little too far away from home for my comfort zone, Niagara looked promising because Anna Olsen’s husband was an instructor at the college and it would be a wonderful opportunity to work with him, but their website was confusing and when I asked if they could send literature on their programs they did not provide any. That left
I began my fourth and last year at university with the decision to apply to culinary school and forgo my original plan of going to teachers college after graduation. I took a risk, jumped in and sent my application to
On January 19 2011, I had been accepted into the Culinary Institute of Canada for the Pastry Arts program. I got in!! News like this was hard to keep to myself and ran through the apartment shouting the news. Among the reactions of congratulations, best wishes, excitement, and some sadness there was this gem of encouragement from my dear friend Jonathan, “Oh crap. Now I have to pay $7 for a piece of your cheesecake when before it was free.” Haa haa, thank you Jonathan. A week later I sent my confirmation reply and 8 months later I planted myself in PEI, and the rest you know.
As I look back on the year 2011 it was a year of big decisions for me and accomplishments. I graduated from the
As a graduation present to myself, I took a road trip out east to
I drove through
I wrote an original Christmas song for my Christmas album EP that I co-produced and recorded over the summer. Writing an original Christmas song is hard, it feels like they have all been written and you have to be careful not to rhyme snow and mistletoe a thousand times. But on November 29th I released my “Christmas Teaser” with 4 delightful and heart warming songs.
I have also decided this year that once I graduate from culinary school this April, I will officially end my occupation as student. I am hanging up the books and ending my formal education career. However, I will always be learning, willing to take on new challenges and keeping my mind and heart open.