Dádìsì Speaks

Archive for the ‘Career Transitions’ Category

Life’s Transitions: On Becoming Your Passion

In About Me, Career Transitions on 04/07/2012 at 12:48

Me in the uniform shop purchasing my first Chef’s uniform

Becoming one’s passion is often and unfortunately the road less traveled.  Regardless of nationality or cultural upbringing, many people come from environments which are never open to them making drastic changes in their lives.  One such change is the change of chosen vocation.

When you spend years if not most or all of your adult life doing one thing, in my cased 25 years in the Information Technology industry, it’s difficult for others to see you in another light.  Well I say to hell with that.  I’ve never been one for fitting in a pre-defined box or a box that makes others comfortable.  I’m all about doing what you want to do in your life as long as it does no harm to others.

When it comes to making career changes, they tend to affect people in many different ways.  I recall years ago in Atlanta when I would host various parties and events at my home I would prepare the entire meal for everyone to enjoy.  Often the assumption would be that my wife cooked the meals or that they were catered.

I would then say, “no, I cooked it all. It’s my passion.  It’s what I do”.  Then they would turn to my wife in disbelief and ask her, “did he actually cook all of this?”  and she would respond, “yep, all I did was help put it on the table. He loves cooking. That’s what he does”

Curry Ginger Strawberry Spinach Salad with Grilled Salmon and Raspberry Vinaigrette.

Anyone who had been to my home on a regular basis already knew I could get down in the kitchen.  Many would even suggest that I should start a restaurant of my own.  And over the years I have serious considered the restaurant business but always told myself not now.  I’ll do it later.  After roughly 10 years of putting it off my passion has caught up with me and I have wholeheartedly embraced it.

I am now a chef, soon to be restaurateur and the new kid on the block. Starting over is never easy but the time was now and Carpe Diem is my motto. So look for great things from me, being a Chef is seriously hard work. And since making my decision I have developed a new found respect for the people who prepare and serve us our food.

I will be training for the next year or so. Getting the proper Chefery, yes I made that up, pedigree before I open my own restaurant in DC. Stay tuned. And don’t forget to chase your passions and never let anyone tell you you can’t do it because you can.  Stay thirsty my friends.