— Sally Rudebeck

Well, I'm really glad, you know, when I went to culinary school, I was quite a bit older than everyone in my class. I went to New York, uh, New York Restaurant School. My kids were pre-teens. Um, and I went not knowing where I would land. I, I mean I didn't have an idea. I didn't say, oh, I'm gonna be a restaurant chef, or I'm going to be a caterer or I'm gonna be a cookbook author. What I will say, Sally, is what you're doing about taking, taking courses is a great step because there's a lot to learn. And then one of the real beauties of being in this field is there are so many different directions. So speaking for you can try them on. Speaking for myself, I worked in restaurants. I didn't really wanna be a restaurant chef, but I thought it was important to have the experience and I'm glad I did. I was a caterer, I was a private chef. That's a wonderful thing to do for individuals and I've done a lot of teaching both hands-on in-person demo and online. I've done, uh, classes in on cruise ships, in spas and so on. So try first learn, take these courses and then try out different things that are available to you and see what you like the best.