| Generated by Google Gemini Pro text-to-video AI software, powered by Veo 3 |
I’ve been cooking my whole life. My grandmother raised me, along with my two
siblings. They were older, but they were tasked with other responsibilities to
maintain the household. I had a knack for the culinary arts, so that’s what
she fostered in me. I cooked all the meals for everyone, and I loved it. My
grandmother was very practical, though, so she didn’t let me focus all of my
attention on my passion. She made me study all of my subjects in school, and
after I graduated, she refused to let me go straight to the culinary
institute. She knew that I wouldn’t get much out of a four-year degree, but
she didn’t want me to have to rely on only one thing. It wasn’t that she
didn’t believe in me, but a cooking school wasn’t going to teach me all of the
skills that she thought every adult should have. Spending two years at my
community college was a great experience, which I believe turned me into a
more well-rounded person. I’m still a chef, and that’s really all I care
about, but I also remember reading the books, exploring evolutionary ecology,
and learning to speak French. That was a pretty big one. I adore French
cuisine, so it made sense to add that to my personal inventory of skills. Once
I was done there, I went on to the Antova School for the Culinary Arts, where
I graduated at the top of my class. It too was a two-year program, so when I
entered the workforce, I wasn’t behind my peers. People often ask if—or even
when—I’m going to open my own restaurant, but the truth is that I have no
interest in that. There’s too much businessy stuff going on with that. I
didn’t study any of that stuff, and I don’t want to return to school to do so.
And I don’t wanna do it anyway. It gets in the way of the cooking. Sure, I can
slap my name on a building, and call it mine while someone else actually
handles the business side of things, but that’s just vanity. I’m perfectly
content in the kitchen, working with my hands, and making something that
people will enjoy. I never thought I would ever be cooking for a man like
Landis Tipton, but who knew such a man would ever exist? It’s not the most
exciting role, cooking for only one person who is not a picky eater in the
least, but I’m a part of something bigger, and that’s good enough for me. If
this job ever ends, I could always start tutoring elementary school students
in French.
