My Coding Journal

About My Journey in Coding

My name is Daniel, I've worked as a chef for years. 11 months ago, I had a life changing experience. All of a sudden at work, my legs felt weak, I went to sit down thinking that I was tired from a long shift. After work, my legs did not regain their strength and I went to the hospital. They didn't find the cause and told me to take a few days off of work and to relax. After the weekend, I tried to go back to work but did not feel any better, and was using a cane to get around. I went to the doctor, and she sent me back to the ER. The local ER then sent me to a larger and better equiped hospital. I spent 4 days there, 2 in the ER and 2 admitted into a room. After being discharged, I was on short term disability for 2 months, went to physical therapy, and stayed home getting better. After 4 months I was almost back to normal. Only using a cane to make my life easier but was not reliant on it. I experiecned my first relapse, and after a week of struggling, went back to the doctor. Since then, I have not been able to recover again to the point of not using any walking aids. Currently, I use two forearm crutches on most days, and a wheelchair on really bad days. I am still undiagonised, and still expereincing a number of difficulties. My legs being the most affected. After all this time, I am leaving the culinary industry to pursue a life in computer programming with a dream of programming video games.

My life as a Chef

I first started as a busser and a prep cook in a small crab shack when I was 18. After not receiving the proper tips at the end of the shift on numerous occasions, I was told I would only work in the kitchen. I worked as a prep cook, and then a line cook, to the Chef. I left due to personal moral reasons.

I would work at a bar my family was friends with the owner. It was an easy experience and I would gain some customers who would only eat if I was cooking. I had a second job at a Auto Auction, and would leave cooking for a year when I got a promotion there.

Afterwards, I took a tour at Le Cordon Bleu College of Culinary Arts Orlando, and fell in love with the place. The curriculum made sense, the staff was friendly and helpful. One instructor was busy taking supplies to a classroom, and saw my father and I looking into a class. He took the time to explain the class, and what they were doing that day. My father and I were not expecting such hospitality. I would then start in July 2015 and graduate March 2017. I had competed in some amazing food competitions, two Chaine de Rotisseurs Jeune Chef mystery baskets, Southeast Regional Student Chef of the Year, and Culinary Cup. After graduating and earning the title of Southeast Regional Student Chef of the Year, I competed for National Student Chef of the Year. I did not win the title, but I won a lot of experience and knowledge from the entire competition.

I worked at Mythos in Islands of Adventure at Universal Studios Orlando for almost a year, and helped open Universal's newest park, Volcano Bay. It was a new experience to see construction everyday, to setting everything up in not only one establishment, but multiple. The chefs knew who I was, and would rely on me to get tasks done.

I managed to get an interview and stage for the culinary apprenticeship program at The Greenbrier Resort in White Sulphur Springs, WV. It was an amazing stage and I knew this was where I needed to be for my next step in my culinary journey. I learned a lot, and made a lot of memories here. I made black garlic for the hotel, and even managed to have influence on one of the menus. Pickled Curry Mangoes on the Foie Gras Appertizer, Plum-Vanilla Preserves on the Sea Bass, and the Chef and I came up with Spring Pea Risotto for the COrnish Hen dish. In my first of three years, on October 20th, is when my life changed. Since then I have struggled physically to be a chef. Due to my health not improving and other reasons, I have decided to leave the apprenticeship program after only completing my first year. Before leaving I worked in the employee cafe to see if it would aid in my recovery, there I was able to create a lot of recipes or test them. My last big meal was General Tso's Chicken and Fried Rice. I went through 60lbs the first night, and ran out before the night was over (2 hours of serving). The second day, I had more of the sauce, and was able to get more chicken, so I repeated the menu. One basket of chicken after another, instantly gone each time, people lining up in anticipation for the chicken. I only served 60lbs because that was all I had, and I couldn't cook it any faster.

I do make artisan pickles under the "company" name Cavico. The name comes from the Latin words "Caeruleus Viridis Conditura" which translates to Blue Green Condiments. Blue from Le Cordon Bleu, Green from Greenbrier, and Condiments for the pickles, sauces, spice mixtures, and preserves.