On the road to becoming a chef (Image: Pixar)
AMBITION is a large word. It encapsulates career, social status, starting a family, building assets, growing wealth, and ultimately growing old gracefully with a bundle of grandchildren, or possibly even great-grandchildren, squealing about in the home over festive seasons.
As a teen, though, my vision of ambition doesn’t take into account that far-out silver-haired future. In fact, it doesn’t even accommodate any space for family. I can’t imagine myself being a wife or a mother. In my present world, the word ambition is not singular, but plural. Here’s where I’m the greedy girl: I want to do many things and be many things—a pilot, an officer in the Air Force, and a chef.
The first is an impossibility. I don’t have perfect vision, and sadly—I am not thrilled to admit this—I’m not a guy. The second is out of the question too. Just because the job sounds incredibly cool doesn’t mean that I can handle it. Besides, I’m not a genius at math, and wires and circuitry aren’t really my thing.
Now that I have struck off two ambitions from my bucket list, I’m glad I’ve overcome one of my greatest challenges—that of focus. Which leaves me now to tackle just one thing: becoming a chef.
Even here, I must bring all my focus to bear because like ambition, chef too is a large word that branches into a million other things. What type of chef, for instance? Culinary or pastry, savory or sweet? Then, there’s the cuisine style? Classical French, Italian, Chinese, Thai, Japanese, fusion (so last season!). Then, there’s the question of money. Can I not be a chef, but a chef/owner?
These are big questions, questions that should rightly be addressed before I find my way to a culinary institution. But these questions aren’t going to test me physically the way it would if I were standing hours on end prepping, washing, carting and fetching stuff, receiving supplies, and cleaning, always cleaning.
I am acquainted with that kind of exhaustion, having clocked many hours and days in an international cuisine restaurant in Myanmar whenever I return to my other home over the year-end vacation. The queasy, achy ankles, the sore lower back, the burns from the hot, splattering oil, the boiling water, and the oven singes at the stove. Oh, and the cuts too!
Hardship can be cool.
Gordon Ramsay, Anthony Bourdain, all these culinary celebrities have never had it easy. And why should I? If I want to be a chef, I need to be friends with hard work. In the meantime, while I’m slogging away at my present academic pursuits, I spend my weekends playing around in the kitchen.
It’s steak one week, Tom Kha Gai another, pasta the next. I have a schedule going, sometimes I keep repeating a dish to get it right. When I slip into a lazy mood and don’t want to fuss in the kitchen, I’ll go food hunting and café-hopping.
Pizza, sushi, Wagyu beef, Korean fried chicken, kimchi soup, Korean barbecue, fancy cakes, pancakes, soufflés, and sexy tarts. No, I’m not gorging, I’m just training my palate.
Jiji Setavoraphan, Secondary Four
For more essays by Jiji, visit Jiji Writes.
This essay was written in response to the ‘O’ Levels 2016 exam, Question #3:
What are your ambitions for the future? Explain how you plan to achieve them, including any possible difficulties.
For more ‘O’ Level essays, visit:
. Student Essays
. 2014 ‘O’ Levels Essays by Viv