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Posted at September 26, 2012, 7:33 am: "I was raised in the suburbs of Kansas City during the 1970s and 1980s. My parents taught me the importance of hospitality, but not of food or cooking. Dinner regularly consisted of canned vegetables, dry chicken breasts, and cottage cheese for dessert; new or exotic foods did not make an appearance on our table. When I was sixteen I fell in love with a girl from a Cuban family. Her father was a musician, her mother was a poet, and there was always something social happening in their home. Suddenly, new foods were everywhere, and not trying them seemed absurd. For the first time I saw the effect that hospitality with good food had on people; I saw how conversations enlivened and disagreements quieted when chicken mojo and fried plantains were set out. That girl and I went our separate ways to college, where I studied engineering and computer science." This is the first paragraph of my application essay to the New England Culinary Institute. I've been accepted and will be starting school in December of this year. The rest of the essay can be found at http://www.loopback.net/essay.html . NECI has a Next Generation scholarship which allows an alumnus to recommend an incoming student. The scholarship form is a simple web form accessible through the NECI Alumni web page. I would be indebited to any NECI grads who would read my essay and recommend me for the scholarship. I'm also more than willing to exchange email or even talk by phone if it will help you decide. Thanks in advance. Original of the message was taken from http://www.cheftalk.com/forums/ Other Topics of Chef Talk:natural preservatives for pastriesHello looking for esterhazy torte Houston musts MAC vs kershaw shun eclairs A 'Newbie'... sort of Heavy Appetizers What is the French term for Converting bread recipes First signs of a bad dining experience... Pairing salads with entrees Fluid Flex Shelflife? what is beef boullion? My little thing about red-lobster and olive garden Chicago City Council Implements Ban on Foie Gras starfruit Cantaloupe Soup Does anybody know...FCI in NYC? Serving Portions Sauce for white lasagna Buisness is booming..almost Changing lanes? Does this count as cooking equipment? Info about Chef's Clogs...? chicken or beef 5 Star Range Question Needs Upgrading hello! Hi What do you know about Elite Catering? Culantro Newbie says hello altering recipes for pan size im trying to start a high school culinary program Cooking...hehehe... potato soup Tempeh Sandwich with Lime and Fresh Ginger Never trust a SKINNY chef! Who is ChefTalks biggest? Hello from STL. Developing Global Cuisines Class Need advice for choosing externship site. Hello from Northern Indiana! dumplings A Treasury of Great Recipes - Vincent Price Help an amateur with dinner tonight? Tilapia problems :) Happy Holidays! Greetings! Boston Cream Pie Commander's Palace? |