I like being busy. I like chasing opportunities and experience. I like the built-in idea that being a chef means being a lifelong student, pursuing a limitless field of knowledge and technique. I like that there are risks and that every plate represents the result of a great deal of trial and error. I like the fact that in this business there is always something to strive for. It can get frustrating sometimes, feeling like so much is going on in the world that we just can't keep up. But that's the excitement.Michael Laiskonis, Pastry Chef
These are the words our lecturers and professors in CUCMS try to instill in each one of us medical students. I guess every other profession is much like being a student too, constantly pursuing knowledge... ... and liking it.
And to for it to be this thoughts by a chef, after someone told me medicine and cooking/baking have nothing alike! This my friend, is the answer.
I'd have to agree, by now that I like being a life-long learner, taking up new things as I progress through life (and future work!) and getting caught up with work/assignments/projects until it is overwhelming with no space to breathe (uh, is this masochism??)
I'll be taking this as my to the people who think I should stop baking! haha!
Thank you Mr. Laiskonis!
