It’s amazing how putting something out in the universe can change so many things. Just yesterday I was feeling like I didn’t belong at the World’s most prestigious Culinary College, and then I went to class. I was feeling sorry for myself, I missed cooking in the kitchen. Then, guess what happened… I got to cook in the kitchen! It wasn’t very extravagant cooking, but that didn’t matter to me. Simply put, I was in heaven.
For my Seafood ID and Fabrication class, we get to (you guessed it) identify and fabricate seafood. After the fish has been fabricated, it is usually steamed or baked, so we can all taste the “raw” flavor. Boring, but essential to knowing true flavor and how to build on it. However, yesterday we got some swordfish. Now, swordfish is a very high activity fish, so it’s flesh is very firm and can withstand more aggressive cooking methods. This is the cool part (for me). I got to grill the swordfish steaks. Much more exciting than steaming a fish. I put some beautiful grill marks on the steaks, which you can see on the photo below. I apologize in advance for the poor photo quality and the fact that the fish has been cut already. 
Okay, so this isn’t the most exciting blog post ever. So I grilled some swordfish, so what? But for me, it means so much more. Yesterday at 10 am, I was questioning my decision for pursuing this career. Then, yesterday at 3:30 pm, I knew exactly why I was here, and that I am here to stay. Sometimes all it takes is a grill and some fish. Also, I ate my first raw oyster, and I can say that I think I like it.
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