Many of you can agree that the current state of the world is giving us a lot of time to think. It has also forced many of us to re-evaluate our current and future goals, particularly when it comes to education or career advancement. I, for one, am in such a place.

I started my culinary journey with a strong interest in Nutrition and Dietetics. After my Principles of Food laboratory course on campus in August 2019, I felt an incredible pull towards the culinary world just after preparing my first dish. I immediately switched my major to Culinary Arts Management and did not look back. I then found a job where I was being trained to be a kitchen lead in a fast-paced restaurant. The work was ridiculously difficult, not merely for the amount of physical work but also due to the poor management. We were not given adequate breaks and working less than 6 nights a week was treated as the ultimate sin. I kept at it while going to college full-time and after a short while, I got sick again.

I have a few chronic illnesses that have posed a severe problem in my life. It has advanced so much that now I am unable to safely work a job that demands long hours and physical labor. Over this recent summer, I was hospitalized for nearly a week due to complications, and surviving the ordeal gave me quite the new perspective.

The culinary world is demanding, and when thinking of continuing to pursue a degree to become a chef, my body has responded with an emphatic “no.” I must respect my body, and I also must understand the current state of affairs. All campus culinary classes are canceled, indefinitely. There is not much else I can do other than wait until the classes are offered. This slows my academic progress, and I simply cannot tolerate that. I did some soul-searching and realized that my love was there all along: nutrition.

I am going to switch back to my original major of Nutrition and Dietetics, transferring to a university afterwards to pursue my Master’s degree. I can be a nutritionist without needing to work in a fast-paced work environment and can see my own clients. I plan to help those who wish to gain guidance for a well-balanced vegan diet, including those with chronic illnesses such as myself. I want to share the knowledge of the benefits of a vegan diet, showing that they can decrease the severity of inflammation and many chronic disease symptoms. As it stands, I only need a few more classes to obtain my Associate’s-for-Transfer, so I may as well continue on my original path. I am feeling more at ease with my decision, and I am excited to continue on my journey. I hope you will follow along with me!