For many years I have day dreamed about what else I might be doing if I was doing something else.  Not that I didn’t love lawyering.  Believe it or not, I really really loved lawyering.  More than I ever thought I would.  But there are more things that I would like to do in this life than I have time for.  So I spent a fair amount of time rolling those plans and goals around in my head, sorting ideas that might fit into my life from the ones that really fit only into my imagination.  (I can now admit that I am unlikely to be appointed co-Goodwill Ambassador with Angelina Jolie.  I am at peace with this.  More or less.)

During the intense times, I’d dabble in daydreams of alternate paths.  Actually, that’s not true.  The intense times made me the happiest.  It was the inevitable return to work-a-day lawyering that stoked the daydreams of spending my day doing something else. The recurring dream?  Culinary school.  Cooking.  Growing food.  Understanding the food chain.  I read all of the books and blogs that one is meant to read to be well-versed in our perverse food economy.  That wasn’t enough.  I didn’t want to be a lawyer who could talk food.  I wanted to really understand it.

So, here I find myself at a natural pause in my legal career.  Living in London.  After several months away from my old world, my mind began to open a little to the possibilities ahead of me.  And then I discovered that Leith’s School of Food and Wine is a 10-minute bus ride from our flat.  I think I may have manufactured some should-I-or-shouldn’t-I drama because this seemed like the type of life (and financial) decision that should generate some angst.  But in fact, the decision was made the day I found out we were staying in London another year.

So what if the school isn’t well known in the States? (We are eventually returning, after all).  So what if I will learn to make more “English food” than I ever imagined?  (We start our Christmas Puddings this week).  It is all worth it if I can learn to flip an omelette straight out of the pan.  (Check!).  Learn to make profiteroles and eclairs!  (Last week).  Joint a chicken and deal with wild game?  Really excited.  I am three weeks in and every day I have thought ‘I can’t believe that I *get* to do this today.’  Not once has that sentenced passed through my mind with the phrase ‘I *have* to.’ I keep pinching myself.  And we haven’t even started wine lectures yet.

So here I am.  Happy.  Grateful.  Even a little embarrassed over my amazing good fortune to be right here.  In the right place.  At the right time.  Right where I need to be.

Textbooks. Much more fun than Civil Procedure.

One Thought on “The Autumn of Extreme Busyness, or why I chose the chaos of culinary school

  1. So jealous and so happy for you. Cherish and savour this wonderful time.

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