Culinary Indulgence by Quinton

Culinary Indulgence by Quinton - February 2019 Scholarship Essay

Quinton Kramarck

My dream job is to own my own gourmet restaurant and be the head chef at this restaurant. This restaurant will be located in Florida because I see a lot of untapped market there and I also love the atmosphere and everything about florida. My restaurant will be more on the mid price area, not too cheap but not too expensive. I intend to serve steak and seafood at my restaurant and attempt to mix seafood with other dishes to create a seafood based menu with a wide variety of other foods mixed in. I would want the restaurant to have a beachy comfortable feel however and it wouldn’t be extremely fancy. In addition, I would be the head chef so that I could do what I really enjoy which is cooking and I could also oversee the operations from the inside and know what’s going on at all times being able to manage it.
My college plans will help me out a lot with achieving this goal because going to Johnson and Wales is going to not only teach me a lot about the culinary and business world but it will also give me lots of exposure to the culinary world and opportunities that I wouldn’t get other at other places. I am planning to pursue a BS in Food and Beverage Entrepreneurship as well as an Associates in Culinary arts. These will help me expand my knowledge of culinary arts greatly as well as help me understand the world of entrepreneurship even more. I will learn how to pair different foods and beverages as well as how to manage my own business and make sure things are going good. I will be able to create dishes with new knowledge of which food compliment each other and which beverages compliment the meal.
Going into the world of culinary and business with my current amount of knowledge would leave me lost and destined for failure. However with the education and opportunity Johnson and Wales will provide me I will be more ready than ever to conquer any challenge thrown my way and in the end reach my goal of opening and running my own restaurant as well as being the head chef.