When you apply creativity to culinary and pastry arts, there is a never-ending list of new ideas! As for myself, I am all about the desserts. I have always wanted to become a Pastry Chef someday, but epilepsy has brought that goal to an end. My uncontrolled seizures are what causes me to be a safety hazard in the kitchen. Seizures are unpredictable, and who knows when one will occur? I don't, and no one else around me will.
That's the scary part about living with epilepsy; you never know when a seizure is ready to strike. With all of that said, why should I let it stop me from doing something that I love? Here's something I tell others with epilepsy: "You CANNOT allow epilepsy to hold you back from doing the things you enjoy. You have to search for endless ways to keep yourself going."
Whenever I am working in the kitchen, I can be the type of person who plays by their own rules. When I first started baking at the age of five, my mom and I were always taking the shortcut. We would use a box of brownie mix instead of preparing it all from scratch. This may have inspired me to become a Pastry Chef, but it was boring.
As I got older, I became more engaged to do everything from scratch. After graduating from culinary school, I was motivated to do everything from scratch. Everything from fondant to jams and jellies, or fresh fruit puree instead of the already frozen one. Crème Chantilly, coconut milk from the source and not the canned. Even peanut butter! I want to use all the natural flavors instead of the artificial one. It does cost more, but it does make it more fun and entertaining for me.
During my years of practice, I still allow the creativity of food to roam freely in my heart and mind. I may not be practicing in a professional environment, but I do train myself as if I am in one. Here are just some of my desserts and other culinary delicacies, I have created in the past. Most of these were done at home while others I completed when I was a student in culinary school. Some of the pictures also include my culinary creations, not just my desserts.
That's the scary part about living with epilepsy; you never know when a seizure is ready to strike. With all of that said, why should I let it stop me from doing something that I love? Here's something I tell others with epilepsy: "You CANNOT allow epilepsy to hold you back from doing the things you enjoy. You have to search for endless ways to keep yourself going."
Whenever I am working in the kitchen, I can be the type of person who plays by their own rules. When I first started baking at the age of five, my mom and I were always taking the shortcut. We would use a box of brownie mix instead of preparing it all from scratch. This may have inspired me to become a Pastry Chef, but it was boring.
As I got older, I became more engaged to do everything from scratch. After graduating from culinary school, I was motivated to do everything from scratch. Everything from fondant to jams and jellies, or fresh fruit puree instead of the already frozen one. Crème Chantilly, coconut milk from the source and not the canned. Even peanut butter! I want to use all the natural flavors instead of the artificial one. It does cost more, but it does make it more fun and entertaining for me.
During my years of practice, I still allow the creativity of food to roam freely in my heart and mind. I may not be practicing in a professional environment, but I do train myself as if I am in one. Here are just some of my desserts and other culinary delicacies, I have created in the past. Most of these were done at home while others I completed when I was a student in culinary school. Some of the pictures also include my culinary creations, not just my desserts.
