If I’m being honest, I’ve always had a soft spot for cooking shows and restaurant documentaries. There’s something magical about how chefs use food to tell stories, evoke emotion, and bring people together.
Becoming a chef or even owning a small café someday would be an amazing creative outlet. I’m drawn to the artistry of plating, the precision of flavors, and the rhythm of a busy kitchen. Cooking is part science, part performance—and I love that blend.
The idea of creating experiences through food, whether that’s a comforting meal or a surprising new dish, feels deeply human. It’s also one of those careers where passion truly matters. You can taste it when someone loves what they do.
While it’s definitely demanding work—long hours, constant experimentation—it’s also rewarding. Every plate is a chance to make someone’s day. I think I’d enjoy developing a menu that reflects both comfort and curiosity, maybe even focusing on sustainable, local ingredients.
If I ever take the plunge into culinary arts, it won’t just be for the food—it’ll be for the chance to connect with people through creativity and care.
Things We Forget 
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