There are two sets of people when it comes to kitchen affairs; the ones who taste food while cooking(if given the chance, they could finish the meal while it's still on fire) and the ones who cook as if they are performing a high school science experiment (they don't taste, they just add ingredients and voila!). Fortunately, or do I say unfortunately, I fall in the category of the latter so it feels like I lack taste buds sometimes.
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The kitchen became my second room right from a really young age which is normal for many girl children in my part of the world. And I can say that it wasn't exactly always my favorite place to be because kitchen time meant chore time.
However, after seeing a thousand and one tv shows about chefs, cooking competition and food in general, the thought of actually starting a restaurant crossed my mind.
To respond to the prompt for this week, I would have to bring these two different aspect of my life together. What if my dream was to be a world-class chef with a booming restaurant but I was born without taste buds?
I've lived long enough to see people achieve goals because they got rid of very major obstacles in their way. Obstacles that the world couldn't imagine that they could overcome. The most inspiring set of people for me would always be the disabled folks who amidst their condition still rise to the top. It takes a very innovative and smart person to do this.
I know for a fact that businesses grow when the person who owns the business actually dedicates their time and effort to the business. To start up a restaurant would entaile cooking and actually serving the public but cooking isn't exactly ideal without taste buds. So what exactly would I do?.
If I trust my cooking skills enough to want to open a restaurant , this only means that over the years, I've cooked for various people and these people have genuinely liked the dishes.
Nonetheless, for me to be the chef that I want to be and consequently the owner of a world-class restaurant, I would have to trade with caution and by trade with caution I mean; ensure that the ge food I'm sending out to the public is of optimum standard. This is only right because personally, I'm really picky about how I eat outside and I most certainly wouldn't want to eat from a place where the dishes served are too spicy, too salty or even bland.
This brings me to the next phase of my plan鈥揻ood taster. The term food tasters gives it a distinguished tone but in the actual sense, what this set of people would be doing is tasting the dishes. The food tasters are supposed to be trusted personnels who give their honest opinion about the dishes. With the food tasters in place, my taste buds wouldn't be a problem and looking at it from a bright side, food tasters are always in distinguished restaurants. It adds to the flare and elegance of such restaurants and also contributes to the safety of humans.
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If everything goes as planned, then I would be able to open my dream restaurant where amazing dishes would be served. This way, the public wouldn't know that I lack taste buds and as such, they wouldn't second guess the idea of eating from my restaurant.
Love馃
