Reflections on Missed Opportunities: Pursuing My Culinary Dreams

It's often said that hindsight is 20/20, and looking back, I regret not following my passion for cooking and pursuing a career as a chef. From a young age, cooking was not just an interest for me, but a deep fascination that started when I was only 10 years old.

The Beginnings of My Culinary Journey

My love for cooking began at a very young age. I vividly remember telling my mother at the age of 10, 'Mom, teach me how to cook!' It was a bold request from a child, but my fascination endured. My mother began teaching me how to prepare milanesas, a typical Argentinian dish. Following that, I learned keb, a dish inspired by my Lebanese grandparents, and asado, an Argentinian-style BBQ. This was around 1995, before the internet era, when cooking shows were an exceptional treat.

My Italian grandfather also taught me how to grow vegetables. I cherished the experience of watching plants grow from spring to summer, especially the joy of picking home-grown tomatoes and cucumbers to make salads. As a child, I often wondered why grocery store employees would spend their days handling non-food items, given my preoccupation with food and the aesthetics of it.

The Shifts and Regrets

While my interest in cooking remained, other passions began to distract me during my teenage years. Despite my love for good quality food, my path took a different turn. Upon finishing high school, I was determined to become a chef. My father, however, was not in favor of this career. After a two-year culinary school, I received my diploma and became a professional chef, only to find that the culinary path was not what I wanted. I chose to please my father by enrolling in medical college, but even that wasn't my path. I dropped out and enrolled in art school, where I hoped to become a professional artist.

While I enjoy teaching, it has been a challenging path, and I don't particularly enjoy being a teacher. The majority of my students lack interest in learning art or have no natural talent for it. However, I have persevered due to the financial stability it provides compared to the unstable income from being an artist.

The Present and Future

Recently, I received an offer to work in a restaurant. The prospect thrilled me, but I declined due to the demanding hours and lower salary compared to my current teaching position. I currently work 30 hours a week, which allows me to balance teaching and my work as an artist. However, I have always regretted not pursuing the culinary path earlier, as I could have potentially owned my own place by now.

My Artistic Side

My artistic pursuits are still a significant part of my life. Despite the challenges of making a living as an artist, I continue to draw and paint. You can view my work here.

In conclusion, while it's impossible to make a living solely through art, it's equally challenging to sustain oneself as a chef and come home with enough income to support a family. I am at a point in my life where I feel a sense of entrapment.

Would you like to share your own story of missed career opportunities? Please share your thoughts in the comments below.