From Textbooks to Cookbooks
By Nicole Chamoy
When I had the chance to study abroad my junior year, I decided to go, simply because it seemed like a good idea. I’ve been fortunate with this style of decision-making and have yet to be disappointed with the results.
My reasons for choosing the London School of Economics (LSE) were partly my desire for a year of academic challenges and mostly the potential for wild amusements in another world city. I admit that I did not expect a year in London to be much different from my experience in New York. After all, distractions are distractions, and both cities are filled to the brim with entertainment that will sidetrack any diligent student from her studies. Clearly, when I boarded that plane, I had no idea what the year held in store for me.
Majoring in economics, I am surrounded by the future investment bankers of the world. What I thought was intense ambition to pursue finance and consulting at Barnard is nothing compared to the LSE students’ determination in these fields. When I declared my major, I assumed that after graduation, I too would find myself a job working alongside my peers. Living and studying in London among so many ruthless students shattered that assumption. I thought, “Can I really see myself happy ten years down the road?” A resounding “not bloody likely” rang in my ears.
I set out to explore my other interests. I attended the Alternative Careers Fair at Imperial College but was dissatisfied by the excessive “save-the-world-at-all-costs” spin. My mind was whirling with thoughts of working for a greater good, wanting a little money in my own pocket, and worrying about whether any of this would eventually be the right fit for me. I looked back at my resumé to pick out past experiences that I found interesting, and it became clear that public health would be the perfect balance of financial stability and social responsibility for people. All of my paid and volunteer work had been in that field.
Meanwhile, during all this career searching, I was exploring the city, enjoying everything London has to offer (under my umbrella, of course). I saw a show every week and went to a handful of museums each term. I passed Buckingham Palace on morning runs, and once in a while, I even caught a glimpse of the Changing of the Guard. I took full advantage of the city, but I felt that something was missing. In New York, I could eat any cuisine at any time of day. In London, I couldn’t afford the fine restaurants and was disenchanted by the options at cheaper establishments. As a result, two and a half years after leaving home, I was finally forced into the kitchen! Friends and relatives had warned me about the food in England, and although returning visitors will tell you that culinary competence has improved recently, I still found that I starved if I didn’t cook my own dinner.
The year started out a bit shaky; I ate a lot of canned tuna. Slowly, I ventured into real cooking, and eventually I could prepare my own pepper crusted ahi drizzled with a ginger wasabi vinaigrette on a bed of crispy noodles. And although I enjoyed preparing meals for myself and my flatmates, I looked forward most to the dessert that always followed.
As with cooking, my baking skills were slow to develop. My first masterpiece was a pan of chocolate brownies, straight from the imported Duncan Hines box. Tasty as they were, I soon found my nerve and the creativity to try baking from scratch. My first creation was supposed to be simple— a traditional apple pie. For such an easy project, I have quite a scar on my left hand. As the pie almost hit the floor on its way out of the oven, I made the split-second decision that it was too good to lose, and I sacrificed my own skin in the process. This uncertain beginning to my exploration of pastry arts led to bigger and better things, including a chocolate rum torte with raspberry coulis and vanilla bean ice cream. By the time I returned to the States—the same daughter who, years ago, ran from the kitchen when Mom wanted help—I was begging my mother to let me make the meals.
I came back to Barnard for my senior year, planning to apply to graduate school in health policy and continue my education immediately after graduation. As I began receiving applications from universities across the country (and across the Atlantic), I sat down to attempt a personal statement. I could explain exactly why my experiences had led me to believe that a Masters in Public Health was for me, but I eventually came upon a question that asked, “Where will you be in ten years?” I hadn’t yet considered this aspect of my new goal, and the question disturbed me. I couldn’t picture myself working professionally in the field. Part-time volunteering was fine, but a full-time career is very different. I thought back on my year abroad and had a sudden revelation that my passion in the kitchen could translate into a career of happiness and success.
Next year, I will pursue a degree in pastry arts from a culinary school here in New York. I went abroad to study economics at one of the world’s top social science institutions and returned with a new passion, on the opposite end of the spectrum. And I’ve never been happier.
At the time of this writing, Nicole Chamoy was a senior at Barnard College and will receive her B.A. in economics this May. She will be attending the Institute of Culinary Education in N.Y.C. next fall. nc227@barnard.edu