We all know him as the tall, rugged chef who appeared on TLC's "Take Home Chef." Surprising shoppers at various supermarkets, he would ask them if he could cook a meal for them and a loved one. Most of the time, people say yes--unless they are absolutely crazy. Having a home-cooked meal from Curtis..Curtis Stone? How is that ever a bad thing?
Well, my chance has finally arrived. I saw this contest where you submit a few paragraphs on why you think Curtis should cook for you and three other girlfriends. I thought if I related it to grad school this fall, it might do the trick. It may neen some help, though, since I just whipped this out. Here it is:
For the past few years, I have religiously watched Curtis Stone cook for and inspire thousands of people. It doesn't matter what he cooks; whether succulent steaks, fresh seafood or gourmet hamburgers, he always make it seem so easy. And that's exactly the kind of advice I need for this fall semester!
In August, I will be starting journalism graduate school at Indiana University. Aside from dealing with challenges inside the classroom, I will also face an even bigger obstacle outside of it: attempting to cook for myself. I can't think of anyone better than Curtis to show me how fun--and simple--cooking can really be. And, not to mention, my three other girlfriends could use the tips when they are on their own, too!
Curtis would not only allow me to cook easy meals for myself, but he would also show me how important other skills are that I will need throughout the semester, such as time management skills. Just because you may know the ingredients to a savory side dish or a tasty meal doesn’t mean you know how to effectively manage time in order to make it. As for me, I’m not too sure I know ingredients to basic meals or how to manage time while doing it!
Also, he would probably show me how to think more creatively inside the kitchen. Journalists need to constantly think of creative, fresh ideas for stories, Hopefully Curtis would help me be even more creative in combining different ingredients, opening up my mind to new possibilities. Once I learn to balance multiple skills in the kitchen, I can only hope they will translate to the classroom!
Being in graduate school will prove to be different than undergraduate studies in many ways, and Curtis would make a great teacher just from showing how to cook a delightful meal.
