The DailyDyl

Photo of me in 2017 making Spicy Breaded Chicken

For as long as I can remember, I’ve played the role of sous-chef in my family’s kitchen, dutifully chopping vegetables and stirring pots under my mom’s guidance. But with my college days behind me, my parents are nudging me towards greater independence. So, beginning this year, the culinary baton has been passed to me, and I’m tasked with preparing a full meal for my family each week. While I take on the mantle of head chef, my mom steps into a supervisory role, offering her expertise only when needed. This shift is more than a change in our kitchen dynamics; it’s a crucial step in my journey to adulthood, as I master the essential life skill of cooking.

While I don’t aspire to be a professional chef, the skills honed in the kitchen are surprisingly transferable to other areas of life. Cooking demands time management and the ability to multitask effectively. Just as letting food overcook is a kitchen faux pas, falling behind on work assignments is a professional misstep. In the kitchen, one often juggles different components of a meal — perhaps with a dish in the oven and another simmering on the stove — mirroring the workplace challenge of having multiple concurrent projects. These parallels between cooking and professional life highlight the value of kitchen skills beyond the culinary world.

I like to try all sorts of foods. Growing up, my mom made a plethora of dishes for my family from different cultures so I’m not afraid to make something I haven’t tried yet. As of writing this, I have already made two different meals for my family – Gochujang Fried Rice topped with Avocado Lime Salmon and Chorizo Stuffed Zucchini. Stay tuned for those dishes. If any of you have a recipe you want me to try out send it my way!