Guy Who Writes This
I joined the military because, despite the hectic economy, the bills still need paying. Turns out, however, that I actually enjoy what I do. I like to think of it as a postponement of dreams.
In the fall of 2003, I left my hometown in Iowa to pursue a Culinary Arts degree at the New England Culinary Institute in Vermont. Aside from some of the skills I learned, the only good that did me was score me a bangin hot chick that I later married in 2008. She’ll roll her eyes when she sees that I called her “bangin”.
I’ve worked in a variety of kitchen settings. High volume restaurants, find dining restaurants, corporate catering (gag me), beach clubs, large resort pastry kitchens, and a small artisan bread bakery. Out of all of my experiences, I had the most fun at the latter, A & J King Artisan Bakers, located in Salem, MA, and I feel the most passionate about bread. Unfortunately, bread is difficult to do in the Hawaiian heat and humidity.
My loving, adorable, and very tolerant wife spends her talents as a pastry chef, working for another chef that works for Alan Wong, who is a famed Hawaiian regional cuisine chef. So my wife kinda works for Alan Wong, which looks good on a resume 😉 Aside from her pastry skills, she is a very accomplished wedding cake designer as well as a great kitchen partner. We both have our strong points in the kitchen and lean on each other heavily to make some pretty awesome stuff.
I joined the Army in the summer of 2010, and I now work in combat support working for a team that supplies all the communications in the Pacific. I get paid pretty well to do work that is way easier than being in a kitchen. The trade off, of course, is that I occasionally spend time away from my family. It’s and adventure and an experience, and I feel that my prior life lends and interesting perspective to what I do now. Funny how things turn out.