1 . I’m now the chef and owner of a restaurant. Nothing in my early years led me to ______ my life would connect to food and cooking deeply. My family did eat together often; we had a ______ that my grandmother cooked the weekly big meal on weekends, but food was hardly the ______ of my family’s story. After I entered college, I was still ______ about what I wanted to do. Maybe I was supposed to ______ the crowd, getting a decent job, like in medicine or something similar.

When accepting the job assisting cooks after finishing college, I just ______ to pay my rent. That didn’t ______ any big life plans. However, as I worked longer, the food world showed me amazing ______ .

Too little salt, and a dish is ______ to be “tasteless‌”. A bit lemon juice helps prevent cut apples and peaches from turning brown and ______ their appealing colors. The lesson that small things matter reminds me to never ______ tiny stuff in all parts of life. Also, working with food teaches me to really taste, smell and touch. I learn to observe my ______, watching ways birds land, the growth of trees along roads... and ______ wonders in everyday life. ______ , I head down my own path, which is ______ from going to medical school as my parents did, but gives my life purpose and direction.