Culinary Dream 101: There’s Rarely a Straight Path to Success

Last updated on March 29th, 2024 at 11:18 am

This is an important dream big culinary dreams story for me for three reasons:

1. I want to give you advice on your culinary dream. Advice based on my own life, my profession, my mistakes and my triumphs,

2. I am at another crossroads in my life, and part of it is scary and

3. I think trusting your inner voice is one of the most important things in this world.

As I have said, “There’s rarely a straight path to any dream. We detour. We do what is necessary to achieve the dreams that are embedded in our souls.”

I am 50 years old. I never thought I would be sitting here saying I am this old. It’s not that 50 is bad; it’s just been a wake-up call to get moving on my dreams. Throughout my life, I’ve enjoyed times so awesome that they should be made into Grammy-award-winning songs.

I’ve had hard times, too.

Most of all, I watched everything I had, and my culinary dreams disappeared in a second. I moved 2000+ miles away with my cats Yin and Yang, some belongings, and my will to live. I yearned to live a better life. I have accomplished that dream (and I am grateful). Still, almost seven years after moving to my new home in Northern California, I am again considering making major, life-changing decisions.

When the culinary business is good—oh baby, it’s good! But when business is bad, it’s terrifying (insert fear of losing everything again here). Owning a business and being self-employed is a big deal. It’s daring, exhausting, exhilarating, and hard.

It’s living on the edge, and that can get old.

This month, I have been talking with a company that strongly considers me to be the leader in the culinary part of a thriving business. The salary is very good.  They offer full benefits and are a family-owned company that believes in caring for their employees. The main job interview was relaxed and honest. I spoke a lot about my business in New Orleans, Louisiana.  I could hear some longing for those days and my old home. I was reminded of all I’ve accomplished, what I have yet to do, what I want, and most importantly –what I need.

My ride home from the interview was different from my ride there. I went from listening to Mowtown music, singing, and jamming in the driver’s seat on the way there to turning off all music in my car on my way home and paying silent attention to my surroundings. I thought about many things.

If chosen for this position, I would need to move closer to San Francisco, California. This is an exciting idea, but it also feels scary because all the moving I’ve done since Hurricane Katrina destroyed everything I had. Part of me still can’t get my brain to shake the feeling of what it’s like to leave what feels safe and comfortable.

Thank you, Hurricane Katrina, for that.

I thought about the beauty of owning a business and the independence it brings. You can take risks, and there’s plenty of excitement. You have complete freedom. It’s not scary until you scramble to pay the bills, but your life is yours.

I thought about the beauty of working for others and enjoying a steady paycheck. I thought about the positives, like getting ideas and inspiration from like-minded people, making a difference for the owners, and getting low-to-no-cost health insurance and retirement assistance.

The sense of fulfillment and the ability to live without fear.

But your life is part of theirs.

I learned long ago that when faced with these decisions, no one can tell you what is best for you. You can feel a million different emotions while on your dream journey, but you (and only you) know what’s best for you. You have to trust your innermost voice. It’s that feeling that’s more than just your voice and is rarely wrong.

Know that your heart-felt choices will be right for you—even if they don’t turn out to be what you envisioned. Take steps and trust your gut instincts. Most of all, be confident in your abilities. Think about all you have accomplished while living on this earth. Remember that treading water in life is never fun, but neither is swimming if there is no place to go. You have to be open to new horizons and opportunities, regardless of how they make you feel or how far away you have to swim. If they scare you, then you are probably on the right track.

This week, I’m sharing a simple recipe for grilled corn because some things don’t need to be complicated to be awesome. And sometimes, when facing life-changing decisions, keeping food simple can be a form of self-care. But first, do you know how to choose a good ear of corn?

Here’s how you can tell if an ear of corn is sweet and fresh:

• Appearance: Look for ears with bright green husks tightly wrapped around the cob. The silk (the hair-like strands) at the top should be golden and slightly sticky. Avoid corn with dry or brown husks.

• Feel: Gently squeeze the ear through the husk. The kernels should feel plump and firm. If they feel too soft or mushy, the corn may be overripe.

• Smell: Peel back a small section of the husk and take a whiff. Sweet corn usually has a fresh, sweet aroma. If it smells musty or unpleasant, it’s likely not fresh.

• Check the kernels: If you can, peek between the husk to see the kernels. They should be tightly packed and evenly spaced. Avoid corn with missing or discolored kernels. If you puncture a kernel, the juice should look milky–not clear.

• Variety: Certain varieties of corn are naturally sweeter than others. If unsure, ask the produce attendant which variety they recommend for sweetness.

• Season: Sweet corn is at its peak during the summer months, typically from late June to early September in many regions. Buying corn during its peak season increases the likelihood of it being sweet and flavorful.

Grilled Corn with Basil Butter

• 8-10 ears of fresh yellow or white corn, shucked
• 1/2 bunch of basil – leaves only
• 6 oz. softened unsalted butter
• salt
• white pepper

Par-boil corn with a teaspoon of sugar until tender. Set aside. Heat a BBQ grill to high. Brush with oil and sear corn until slightly charred.

In a food processor, chop basil until fine. Add butter and let the processor blend the butter and basil. While the food processor is running, add salt and white pepper to taste. Spread butter liberally on corn.

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Maria Vieages is a self-employed private chef living her culinary dream in the northern California wine country, and The Big Easy, New Orleans, Louisiana.