French Mastery in the kitchen?

Well, I posed this question to myself just now.  I know I can do this, but can I really do this?  I am still so excited and I expect this feeling to last for a long long time!  I can master French cooking, I am an ace in Asian cooking of course.  Oh, was that a play on words.. get it?, French and Asian cooking of course.  Anyway, I would love to cook from all over the world and this for me is the best start.  I have a limited list of things I can cook, but I tell you what I can cook I cook very well. 

During my interview at the school it was determined that I have the real essence of cooking down pact.  I mean I can cook a meal from just a few very very basic ingredients.  I love international foods, I've made my children everything from Italian, Asian, Middle Eastern foods.  Whipped up by my very own hands, fresh home-made, never from a box or frozen package.  To me, boxed and prepared packaged foods limit creativity and its flavors are always off to me.  But what I lack is proper technique to really make my dishes chef-tastic!

My fave vices to use in the kitchen are Arabic spices (I get it from the fresh outdoor market at the City Market in Kansas City, MO.  Check the end of this post for links), Mirin, Miso, Fish oil, Watercress and other Asian fares, Olive oils, Oregano (literally, oregano brings out the flavor in just about any dish) and other foodie ingredients.  I love to have fun in the kitchen, especially after watching the foodnetwork or cookingtv channels.

But, I asked myself if I could really be a chef in French culinary?  I mean, it's so exact in method, precision.  Two things that my kitchen is void of.  My saving graces would be my natural born qualities that I possess; one being that I am an over-achiever.  That might work for me especially where precision is called for.  My inquisitiveness, I have a natural curiosity for things of all sorts.  This is good in ensuring that when I am done with my training, I will have all the knowledge I need to be able to master French, international cooking not only from education but from instinct as well.  I do plan on taking extra classes outside of Lenotre so that I may be able to delve even deeper into French, Asian and Cajun foods.  Also, my drive & determination.  I am so motivated in all that I do.  This is my passion, and that is what is going to put my name on the map.

I was talking to my cousin last night, she told me that she sees me owning my own little bistro.  I can see that too.  Maybe a little coffee shop, French Danish type of spot specializing in a few tantalizing dishes, scones, brioche's, biscotti's.  I am a computer tech as well, so maybe a French bistro/internet café type of deal.  But first, I'm going to get a few of my very own cookbooks out there and a little cooking show on youtube maybe, just for starters.  I really don't know where God is leading me but I do know that by trusting in Him with all of me that I will definitely enjoy whatever comes.

I don't know anything about French cooking per se but that is all about to be a thing of the past.

Links
Kansas City's City Market
The Culinary Institute LeNotre