My Journey to the Natural Gourmet Institute- Part Two

While I was in school, my life was a crazy mess. My husband was across the country in Los Angeles for weeks at a time, I had a full time babysitter for my children for the first time in my life, and I hadn’t been to school in 15 years.

This was written about halfway through the Chef’s Training Program, when the initial burst of adrenaline had faded and reality had knocked the shine off of my new adventure. But there was something good happening, and I could feel it.

I am in the midst of a transformation. I know it sounds dramatic, but I really and truly mean it. It’s not just about the cooking either. That part is amazing, but I had a feeling I would love that. It’s the personal evolution that has absolutely revolutionized my outlook on life and my future. Let me back up a bit.

The first day of school was supposed to be on October 29^th, but Hurricane Sandy had other plans, and our classes began a week later, on November 5^th. The day came and I was filled with anxiety. I’d graduated from college over a decade ago and hadn’t even been a part of the work force for 5! I’d hired a full time babysitter for the first time ever, had a new schedule and commute, was extending our family finances to the limit, and was unsure of what this adventure would entail. I was nervous about how I would be able to handle it all, and frankly, about how I would measure up. I arrived early and met a couple of other girls in the stairwell. They were both from Canada.

 

‘Interesting…’, I thought, ‘…I wonder what their story is.’ In the classroom we all got settled into our seats. I could feel the energy. One of the first parts of our Orientation was going up to the front of the class to introduce ourselves and tell everyone a little bit about how we came to be at NGI.

This was the first of many moments that made me stop and think. I was so consumed with the stress I’d  felt getting my own life together to come to school from my home in nearby Brooklyn, that I hadn’t even contemplated that anyone else might have gone through even more to get here. There were 3 girls from Canada, 2 from Switzerland and 1 from Mexico. Others had temporarily relocated from across the country…Georgia, California, Maryland.

 

There were girls just starting their first careers, and those starting second ones. One woman was a stay at home mom to 5 children ranging in ages from 11 to 23. Her husband was holding things down at home with their 11, 13 and 15 year olds while she finally pursued her dreams. I was humbled and in awe of what others had gone through, sacrificed, and put on hold to be at NGI. And it started to sink in that this was about to be more than just a cooking school.

At this point, I’m halfway through the program. My class will be cooking our Friday Night Dinner for the public in a couple of weeks. My husband has been away on business for the past month, and I have been home alone with my 2 kids while in school full time. It has been incredible, but not easy.

My daughter had her 6^th birthday and lost her first tooth. I’ve had days when she has told me that she wasn’t up to going to school that day and I’d had to stay home too; days when the babysitter has called in sick and I had to figure out alternate childcare, or just miss school altogether again. But each disaster passed, and somehow everything was ok. I won’t say that I’m not exhausted, or that I haven’t been pushed to the breaking point at times, but something important has happened through these challenges. I have been able to get through things I thought I would never be able to handle, and somehow do a pretty good job.

But it hasn’t been alone. Everyone in my class was there to fill me in on what I’d missed, make copies of their notes, and encourage me when something I tried didn’t turn out exactly as I’d wanted. The teachers and staff also surprised me. I don’t think I’ve ever felt more supported in an academic atmosphere. They want you to succeed. Their individual passion is contagious and though they’ve probably seen hundreds of students, there’s always an invitation to talk further about any concerns. They are there to help you get it. And if you don’t get it the first time, they will help you again, and again, until you do.

I’ve found my people. Those that are just as passionate as I am about food, and health. And not just that. The women in my group have been inspiring in so many ways. I still don’t know what the future has in store for me, but from my experiences here so far, I am certain that I will be the better for whatever journeys are ahead of me .

 

Classes are broken up into 2 groups to plan and execute a Friday Night Dinner, which is a vegan meal that you and your team conceives of, plans and executes, then serves to 100 paying guests in the classrooms turned dining rooms which your group also designs and decorates. In part 3 of this essay, coming soon, its my groups' turn to present our dinner. I'm sure you can imagine that its exciting, stressful, and exhilarating all at the same time. Look out for it in the next couple of weeks!


Read part 3