I Want to Go There

Dear Sir, Madam,

I hereby present myself as a candidate vividly desiring to become a participant in your Cuisine Diploma training program.

As children, adults always ask what we want to be when we grow up. Since I was very young, I remember answering the same way: I wanted to be a Chef, but life took me on a different route. I loved communication and seemed to have a natural talent for languages, therefore, I finally chose becoming a translator. I wanted to speak several languages and help others break the walls of Babel. This profession and this path were also a way to share my culture with those interested in my country, Mexico.

Once day, during a business dinner we were served one of the most well-known dishes Mexican cuisine has, the Chile en Nogada. The businessman I was accompanying that day as an interpreter asked me about the ingredients used for the dish, as well as about its history. Given the passion I have always kept and shown, I was able to provide with full answers to his questions. And I had plenty of anecdotes as such in my professional life, and every time, I would share this particular pleasure whenever culinary subjects were in conversations. Nonetheless, the ‘cook’ in me didn’t take the adventure further than my small kitchen.

The years passed, and life gave me the opportunity to come live in Paris three years ago. I then started to experience the ‘homemaker’ phase of life. This has been a marvelous experience for me to explore my desires, my passions, all of that which we put to the side because our professional lives take control of everything around us. I am dynamic and curious, and have followed the advice of an old friend: I observed everything, saw attentively and tried to understand. I made notes regarding how people ate, I learnt about ingredients and seasonal recipes. I walked the markets. Little by little, I fell in love with France and its culture. I also regained consciousness regarding my love for cooking as much as I loved languages: They are both immaterial elements that we transform, and which at the same time transform us.

In my country, the place where families share an important part of their lives is in the kitchen. It is the privileged place where everyone sits down to chat with family and friends while food is being prepared. In France, I have the impression that this moment is shared at the table with our loved ones.

Being a foreigner in Paris I have discovered a lot, however, I am hungry for more, for I find myself watching T.V., in bookstores, or even doing some research on the Internet looking for recipes and tips to enjoy at dinner parties. Today, I am convinced: I deeply desire to profit from my stay in Paris to learn more in-depth about the French savoir-faire and the technique of those who have taken cuisine to perfection. I find myself at a crossroads in my life, and I am convinced, every day a little more, that my new professional path resides in gastronomy.

Your school has an undeniable reputation regarding the quality of the training you provide. Hence, I am very motivated in becoming one of your students, and sincerely hope having convinced you of all my enthusiasm. Be sure I am at your disposal should you need any precision regarding my reasons for becoming part of your institute.

Kindest regards.