A CHEF AF­TER HIS DREAM

DREAM TEEN Magazine - - Contents - By Ken­neth Ware DREAM TEEN Mag­a­zine 4-2016

Hail­ing from Roo­sevelt, New York, Ken­neth Ware, a 27 year old chef gar­nered a slew of ex­pe­ri­ence working as a chef in sev­eral highly re­garded restau­rants through­out New York City.

Hello, my name is Ken­neth Ware. I was pre­vi­ously fea­tured in a lo­cal mag­a­zine.

Hail­ing from Roo­sevelt, New York, I’m a 27 year old chef. Two years af­ter grad­u­at­ing from culinary school, I gar­nered a slew of ex­pe­ri­ence working as a chef in sev­eral highly re­garded restau­rants through­out New York City. While spend­ing some down­time in Barnes and Nobles in Union Square, I stum­bled upon a book en­ti­tled Duck N Waf­fle. A cook­book writ­ten by Chef Daniel Do­herty, Duck N Waf­fle shared recipes and sto­ries from Do­herty’s Lon­don based 24-hour restau­rant. I was so in­spired by the book that I be­gan to won­der what life would be like if I moved to Lon­don. A spon­ta­neous trip to my fa­vorite book­store turned into the bright idea to move hun­dreds of miles away in an at­tempt to gather as much ex­pe­ri­ence as pos­si­ble. Af­ter months of fundrais­ing and help from my fam­ily, friends and church fam­ily, I reached my fi­nan­cial goal and pur­chased a oneway ticket to Lon­don. I’d been pre­par­ing for this trip for months, but it wasn’t un­til I stepped out of the air­port that I re­al­ized that I was re­ally in Lon­don, chas­ing a dream that I’ve had for a very long time. My first few days in Lon­don were spent do­ing ev­ery­thing from sight­see­ing the Queen’s cas­tle and Big Ben, to de­vour­ing lo­cal del­i­ca­cies. Once I got set­tled, I pur­chased the Miche­lin Book for restau­rants in Lon­don, in an at­tempt to find the per­fect restau­rant to volunteer/ap­pren­tice dur­ing my stay. A 40-seat one star restau­rant, stood out and I just knew it was the per­fect place for me. Although I was ex­tremely ner­vous, I de­cided to put my fears be­hind me and in­tro­duce my­self to one of the restau­rant’s chefs. Once I met the chef and gave him a brief run­down of my culinary jour­ney and my de­sire to ac­quire as much knowl­edge as pos­si­ble, I was im­me­di­ately wel­comed with open arms and of­fered a po­si­tion. This was my first time working at such a hight po­si­tion, but I was to­tally up for the chal­lenge. Ev­ery day I was met with new tasks that broad­ened my skillset. Af­ter three months of working in Lon­don, I was of­fered a full time po­si­tion. This trip re­ally in­spired me and I just want to en­cour­age oth­ers to fol­low their dreams. Although our dreams and goals may seem out­landish and may be mis­un­der­stood by oth­ers around us, it’s im­por­tant to stay true to our dreams and ourselves. If you’ve got a goal in mind, do your re­search, de­vise a plan and do ev­ery­thing it takes to put your­self in the right po­si­tion to get your goals ac­com­plished. Noth­ing worth hav­ing is eas­ily at­tained. Any­thing is pos­si­ble if you’re will­ing to sac­ri­fice and ded­i­cate time, hon­ing and per­fect­ing your skills. D

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