Food. It is and will forever be a necessity. It is basically the wonders of that thing called food that has inspired me during my college years to take up bachelor of arts in culinary arts at the Art Institute of California in San Diego. And, it is also going to be my motivation as I move on to pursue a master’s degree in food science, majoring in food processing at the University of California as a company scholar.
My passion for food began as a kid whose only companion at home is my mom and a younger sister. My dad died early, that is why mom had to work 18 hours per week to make ends meet, most especially since my sister has an inborn gastrointestinal disorder that meant costs in medicines, consultations, and regular check-up with the family doctor. My sister’s disorder also meant the necessity of always serving nutritious food at the dining table. But nutritious food, as most people know it, are often boring, bland, and dull tasting. Being the one left most of the time to attend to household chores, one of which is cooking our meals, I was forced to leaf through pages of cookbooks for nutritious yet tasty and hearty menus. I was able to find some, mostly from Asian recipe books. The challenge for me then was to find less costly alternatives, because Asian ingredients in the United States can be pretty expensive. I was also able to create my own healthy yet tasty meal innovations, which consisted mostly of veggie barbecues, fruit and white meat salads, and seafood pasta or rice dishes.
My entry to the Art Institute of California came as a proverbial gift from the heavens by a councilor who discovered my talent for cooking at a dinner party in which I was one of those hired to whip up the menu. Studying culinary arts at the Art Institute has been, for me, the grandest learning experience I’ve ever had. I got to practice the skills I already have and at the same time acquire new skills. The best thing that happened to me then was when one of my dishes won first place at a food exposition in Hollywood. The dish was my own simple rendition of Salisbury steak with macaroni and cheese. The only difference is, I used my own recipe for vegetable patties to make the steak. I had to go through a lot of research and trial cooking before I came up with the dish. This was to make sure that I will be able to come up with the right mix of nutrients, tastes, and holding time once I present it.
Right now, I am currently working for a Hollywood restaurant as sous chef. My graduate studies in food processing will be of great help for my research skills especially now that our restaurant is planning on expanding our job descriptions as well as the menu. My masters education will also help when I start training the apprentices.
Photo Credit : waffler
I am a senior banking officer working for a state government owned financial institution based in Boston, Massachusetts. I am currently holding a bachelor’s degree in banking and finance from Boston University, and I aim to get my master in science degree, majoring in banking and finance services management from the same University.
What sparked my interest in pursuing graduate studies in banking and finance services management? Basically, having served as banking officer for three years in a private banking firm and ten years at my current company, my superiors advised me to start aiming for the status of “a bigger frog in a bigger pond”–that is, gaining sound academic credentials and further research experience for executive bank managerial positions. Thus said, I re-present myself to my Alma Mater as a scholar of my company, hoping to gain and contribute to the finance industry in the same way that the University has inspired me to do so when I was still a college student years back.
So, how did my preoccupation in financial matters start? It actually began when I was still in grade school. As early as second grade, my parents, who happen to be business people and owners of a local supermarket, already instilled in me, their only child, the importance of “saving for the rainy days.” They taught me how to drop in my piggy bank at least a percentage of my allowance every week so that I can have spare money to buy my favorite stuff with. But they also told me to not empty the contents of my piggy bank all at once, so that I will still have savings. True enough, come third grade, I already have enough collections to open my first ever bank account with U. S. Bank. I remember how proud I was way back when my parents accompanied me during my kiddie bank application with U. S. Bank. Thinking that I was already able to save up that much money at a very tender age somehow filled me with pride, because I knew then that I can be responsible enough in handling my life in the future. But little did I know then that it was my first encounter with the bank that will influence what I am going to become in the future.
It also helped that, ever since I started schooling, my favorite course has always been arithmetic and everything else that is related to numbers, formulae, and figures. When we first had accounting during seventh grade, I was hooked. By then, my savings in the bank soared to five digits, and my younger brothers and sister are following suit. It was then that I decided that I want to work in a bank when I grow up.
Having gone to Boston University for my bachelor’s degree and to my current place of work are blessings that I will eternally be grateful for. As I move on to another chapter of my life, that is, pursuing a master’s in management degree, I am confident that I will be just as competent and able as a graduate school student as I have been when I was still a little boy setting aside cents and dollar coins in my piggy bank.
Photo Credit : tylerc083
