Most people learn about their parent’s profession, and thus we are psychologically predisposed to choose a field somehow related to our role models, we are allowed to choose. Whether these are our parents or a significant person in our lives, we are likely bound to choose a related field for our lives; this is called subconscious loyalty. In my case, my loyalty is fully devoted to the one existent I’ve always known and grew up with that makes me happy; my mother’s food service company, establish in 1993; I was born in 1994. Subsequent to as little child I was introduced in a world of culinary arts and industrial production. It was natural for me to eventually start cooking, to know that if I didn’t have all of the ingredients available, I was still going to make that upside down apple pie no matter what, at the age of 11. With …show more content…
I was marveled, everything so colorful, the smell, the textures and the flavors. Ingredients that I have never imagined that even existed, I had only known Nicaraguan and popular cooking ingredients; this occasion I was 12. That same year, I went to New York; had my first steamed green beans, and my first well-made lasagna. Ate in restaurants with food that was made with passion and decorum. From that moment on, I couldn’t go back. At any family trip, I would always ask for something new, Kobe Beef, Callus à la Madrilène, Zumo de Naranja, Truffle Pasta, Pancetta, Jamon Iberico de Bellota, Soufflés –both sweet and savory– Caviar, Brie, Camembert, Parmesan, both Reggiano and Reggianito; just to know if there was a flavor difference. Furthermore at age 14 I probably had tasted more “exotic” foods than my mom and brothers combined, including Mexican crickets, things they weren’t bold enough to eat, I was never scared to