Beyond Chicken Nuggets: My Culinary Journey

Written by Maggie Smith

From a young age, adults have told me I have an acquired palette, never refusing the food put in front of me. From escargot to goat curry and beyond, I have embraced a diverse range of culinary experiences. This stems from my dad working in the restaurant industry his whole life, whether being the busboy, dishwasher, or head chef. When I was born, he gave up his passion for catering and became a stay-at-home dad to care for me. However, his culinary influence persisted. My baby food was never the carrot mush sold at the grocery stores; it was always the leftovers from my parent's meals blended into a sophisticated puree. As I progressed beyond purees, my meals would align with my parents, reflecting their eclectic tastes. They never let me be the kid who only ate chicken tenders and bland food; I was eating duck confit by five. If I didn't eat my dinner, it was my breakfast, which would continue until the plate was clean. This upbringing, headed by my dad, instilled in me the value of not leaving a full plate and appreciating the food provided to me. I have my dad's restaurant experience and appreciation for diverse cuisines to thank for my ever-growing and diverse palette.