10/15/2024
🤔 Random thoughts today because I told myself I was going to post something but my day took a detour and I still need to study:
The more I learn, the more I realize I don’t know and then I want to learn even more, and have much respect for those that are both further along and those that are just embarking.
After completing a few certifications, I decided to dive deeper into specific regions to focus on current interests and so, I started with Ch*****ne. Coming from predominantly Italian and American restaurants, Ch*****ne was always on the list, of course, but not usually the main focus. It’s hard to not like bubbles unless the texture just isn’t your jam.
Having a strong understanding prior to this course, and w**e in general, it still hasn’t silenced my inner Imposter Syndrome. No matter the experience, accolades, praise, referrals, etc. I STILL think (“yeah I know some things, but really idk sh*t 🤣). My Colleagues look at me like I’m craaaazzyy when I tell them that, but I’ve gotten better over the course of this year.
Anyways, I love the journey and I look forward to getting back comfy sharing info and engaging with you again on here, especially since I haven’t caught up with you in a while. Thanks for reading. 🥂
